Virtue Hospitality Group is looking for Front of House Managers. 
 

We don’t hire employees, we scout team members.

We recruit talented, team-oriented individuals who are looking to work alongside us and not for us.

We are always looking to draft committed warriors with a deep sense of passion and finesse.

Seeking a serious, innovative, and professional candidate with 1+ years of experience for a floor management position with a calm and approachable demeanor. We are a creative, hospitality driven restaurant group with a focus on hospitality to provide to guests in Hyde Park, Chicago.

ESSENTIAL JOB RESPONSIBILITIES

• Understand and perform job duties to the expectations of Virtue Hospitality Group
• Responsible for the overall operation of a single restaurant and the training and development of his/her management and hourly staff.
• Work with the management team in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.
• Responsible for all financial aspects of the restaurant.

Essential Functions: (other duties will be assigned as needed) Must be willing and able to do the following:

• Be accountable for all facets of restaurant operation.
• Interview, hire, train, develop and retain qualified management and hourly employees.
• Train, coach and develop the management team in areas including: store culture, systems, policies and procedures, personal growth, operational and financial knowledge, interpersonal skills and organizational techniques.
• Interact with, direct and supervise employees on a daily basis in a fair and dignified manner.
• Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to standard operating procedures.
• Schedule, conduct and document employee performance reviews according to standard operating procedure. Be open, honest and direct.
• Identify, train and develop key employees for growth, advancement and promotion.
• Promote teamwork among co-workers and employees.
• Be hands on with all FOH positions to ensure smooth and efficient service.
• Authorize comps and voids for service personnel.
• Follow up with employees and co-workers to ensure completion of assigned projects.
• Assign employee workstations.
• Assure compliance with and uphold applicable policies and requirements of employment laws.
• Become proficient in all job functions of both FOH and BOH employees.
• Organize and conduct periodic informational seminars for employees.
• Have thorough understanding of and practice employee handbook, employee benefits and company philosophies.
• Manage and maintain agenda/issues for and conduct regular weekly management meetings.
• Review and amend agenda for shift service meetings (to be conducted by shift manager)
• Complete projects as assigned in a timely manner.
• Perform varied duties to ensure proper restaurant operation according to standard operating procedure.
• Create an appropriate atmosphere including lighting, music and temperature levels.
• Address customer complaints and problems effectively and courteously on an as needed basis within 24 hours.
• Use tact and good judgment when dealing with difficult guests. Respond to their needs with patience and courtesy.
• Ensure adequate evening prep levels based on business levels.
• Perform a pre-shift line check to ensure quality of all items.
• Perform a pre-shift “walk-through” in order to assess staffing, maintenance, cleanliness, zoning and any special needs.
• Complete opening sanitation checklist, assign sanitation projects to hourly staff and follow up to ensure project completion.
• Work with the chef/kitchen coordinator to ensure timely and accurate ticket times.
• Maintain food quality standards including consistency and presentation.
• Assist with the maintenance of portioning and product specifications.
• Comprehend and adhere to sanitation guidelines as prescribed by federal, state and local regulations.
• Comply with all safety guidelines and procedures.
• Identify and communicate inventory and equipment needs to the ordering manager.
• Communicate repair and maintenance needs to appropriate repair sources and confirm approval for costs/expenses with Divisional Operations Manager/Director of Operations.
• Become proficient in the use of equipment and utensils related to the operation of the restaurant.
• Become proficient in the use of all restaurant computer equipment, including the Point of Sale system, Time management, reservation systems and third party delivery platforms.
• Responsible for the security of, and balancing and parring of all cash banks.
• Track high cost items according to standard operating procedure.
• Inventory and order appropriate restaurant supplies i.e. liquor, food, linen, paper goods, cleaning supplies, general restaurant supplies etc.
• Perform and extend a mid-period, end of the period and/or weekly inventory.
• Work with Marketing and other company departments in order to increase business.
• Build and Manage an annual marketing plan that includes internal and external marketing initiatives in order to increase business.
• Work with Catering/Special Events groups on menus, room design etc. to increase business.
• Lead by example.
• Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
• Must wash hands regularly according to guidelines.
• Comply with all safety and sanitation guidelines and procedures.
• Pass a food and beverage test in English with a score of 90% or more.
• Pass an Alcohol Awareness test in English with a score of 90% or more.
• Maintain a clean and orderly work area.
• Be able to stand and walk for an entire shift.
• Communicate cordially, effectively and clearly with all employees, managers, partners and guests.
• Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.
• Perform more than one task at a time.
• Maintain a positive, pleasant attitude every shift.
• Accept direction and constructive criticism from management.
• Perform calmly and effectively in an extremely busy and stressful work environment.
• Be able to work a variety of hours, days, and shifts, including weekends and increased work schedules.
• Work in confined, crowded spaces of variable noise and temperature levels.
• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

GENERAL RULES Must be willing to do the following:

• Get along with others and be a team player.
• Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.
• Refrain from smoking during the shift.
• Arrive to work on time and in ready to work condition.
• Follow all rules, policies, procedures and conditions of employment outlined in the employee handbook.
• May not work under the influence of alcohol or any illegal drugs.
• May not resort to any type of violence, discriminatory or harassing behavior.

Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.