RESTAURANT (FOH) MANAGER
Our Restaurant Managers are an integral part of our restaurant management team, working hand in hand with our General Manager. The Front of House management team is committed to leading our team, building our culture of hospitality, growing our brand, driving sales, and operating a profitable restaurant, all while providing delicious scratch-made food and beverages for our guests. As a member of management at Founding Farmers, you will enjoy a career path that challenges you as a leader and facilitates career growth and development.
Salary Range: $85k - $100k
BENEFITS + PERKS:
- Competitive pay
- Health insurance plans available for as low as $130 per month after 90 days of employment
- Dental and vision plans
- Paid time off
- Discounted shift meal and generous dining discount
- Paid pregnancy and parental leave
- Voluntary benefits: short-term disability and accident insurance
- Free access to company massage therapist
- Discounted gym & yoga membership
- Free mental health therapy through our partner ComPsych, where employees and their immediate family members receive confidential sessions available virtually or in-person
- Training and career growth opportunities
- Free Employee Assistance Program with resources for legal, financial, and life needs
WHAT OUR FRONT OF HOUSE MANAGERS DO:
- Support the General Manager or Managing Partner in all aspects of restaurant operations
- Oversee scheduling and staffing of Front of House employees and maintain fully-staffed operations
- Manage shift activity to ensure the best guest experience possible
- Run effective, collaborative, and informative pre-shift staff meetings
- Demonstrate and enforce our internal policies and procedures
- Model, teach, and maintain best communication practices between the Front of House and the kitchen
- Train and develop restaurant staff
- Handle guest concerns according to our standards and best practices
- Responsible for all safety and maintenance concerns within the restaurant
- Know our food and drink recipes to standards and be able to execute them
- Ensure recipe adherence and kitchen best practices are being followed
- Partner with HR and senior management to ensure employee well-being and optimal performance
WHAT YOU NEED TO BE A FRONT OF HOUSE MANAGER:
- Two years of experience managing in high-volume restaurants A MUST
- Strong understanding of restaurant operations
- Passion for hospitality
- Ability to lead a team
- Capable of identifying problems and determining accurate solutions on every shift
- Love for all things food and beverage
- Ability to stand for extended periods of time and lift up to 50 pounds, as needed
- May need to work long shifts without breaks, depending on business needs
- Capable of continuous bending, stooping, reaching, twisting, and use of hands and arms
- Be caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence
