The Front of House/Outlets Manager is responsible for assisting the Director of Operation in the overall day to day operations of Golden Golf Club Restaurant and directing the hourly Team Members in their roles. This position is also responsible for assisting in maintaining the high standards of operations with respect to Golden Golf Club’s Service Standards and the profitability of the business.
The Front of House/Outlets Manager reports to the Director of Operations
Service Quality
a) The Front of House/Outlets Manager is to take an active role in each scheduled service on the floor managing the service experience for the guests and leading the team to ensure that all steps of service are adhered to.
b) Have confident knowledge in the Liquor, Wine and Beer programs to ensure all staff are trained on how to communicate the offering to guests.
c) Motivate all Team Members to focus on service and hospitality.
d) Supervise all Team Member’s appearance and attitudes during their shifts, focusing on the providing of the ultimate Golden Golf Club experience.
e) Supervise all departments of service in restaurant including the cycle of service, and quality of service provided each shift.
f) Maintaining Standards of Service while adhering to Labour Budgets.
Food and Beverage Quality
a) Maintain and support the high standards of food quality and plate presentations set forth from the Chef. This includes the communication of any product or plate that does not meet the expectations identified as the Golden Golf Club ‘Spec’ for the plate.
b) Co-ordinate and conduct pre-shift meetings with Chef or Kitchen Team Member prior to each service.
c) Ensure the Service Staff is expediting and delivering food in an appropriate time to support the quality of standards our food.
d) Managing the par levels of items on menu, setting a good balance between proper prep levels and 86ing(running out of) any menu item
e) Meeting and or exceeding the Guest’s expectation in quality, value and presentation of all food and beverage items.
f) Setting forth proper rotation, storage and service of all products being consumed by our Guests.
g) Working with Chef to support a clean plate and glass washing system.
Atmosphere Management
a) Maintain the Interior/Exterior Décor Standards for the restaurant. Oversee the areas of music, lighting, and room temperature.
b) Consistently monitoring the cleanliness standards of the restaurant inside and outside of the property including the Pro Shop, parking lots and landscaping. This includes accountability of all Cleaning Contracts, and Staff Cleaning Duties. This shall be done in conjunction with Pro Shop Staff
Facility (Cleanliness, Maintenance and Safety)
a) Become familiar with all equipment and any warranties, and service agreements.
b) Oversee and manage the proper preventative and regular cleaning of all equipment including in the Kitchen while on shift.
c) Holding all staff accountable for the cleanliness of all areas of the restaurant. This includes kitchen staff and serving staff that is closing the restaurant when the Chef is not present.
d) Ensure that proper security procedures are in place to protect employees, guests and company assets.
e) Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured.
Performance Development of all Team Members
a) Ensure all Team Members reach their full potential through on-going evaluations, training and one on one conversations.
b) Conduct and utilize staff training to challenge and motivate staff to use upsell techniques.
c) Accountability for Staff’s execution and adherence to specs laid out on the Policy and Procedure, and Staff Handbooks. Included in the areas of Sales Volume in Food and Beverage.
d) Identify Key Staff to become Restaurant Trainers, for all new Staff Hires.
Human Resources
a) Develop recruitment and retention plan and conduct interviews of hourly employees.
b) Develop pay structure for all employees including the development and oversight of a tip out policy.
c) Conduct the orientation and the training of new employees.
d) Proper maintenance and filing of all Staff Files and confidential information.
e) Ensure adequate supplies of qualified completed applications are on file.
f) As part of the hiring process, hire staff that is appropriate for the position and whom you would feel would be compatible with the team.
g) Follow all provincial and federal labour standards.
Communication
a) Communication between staff and Management is to be conducted and documented with another member of the Management Team whenever possible and kept in the staff member’s file.
b) All terminations will be completed by the Director of Operations
c) All changes or revisions to policies and procedures are to be communicated immediately to staff.
d) Pre-shift meetings to be conducted prior to each shift daily and Staff Meetings should be scheduled regularly
e) Accurate and timely reporting of all Logouts and Inventory procedures.
Profitability and Cost Control
a) Responsible for having knowledge and access of the day to day reporting of all cashouts and sales figures as requested.
b) Assist in the organization and execution of liquor and food inventories for the restaurant and all staff involved.
c) Accurate reporting of monthly costs for the restaurant and reasons for the results of those numbers as requested.
d) Consistently focused on service, management development, and profitability in the restaurant.
e) Consistently working and challenging Chef to achieve the above details.
Community Involvement
a) Provide strong presence in local community and high level of community involvement by restaurant and personnel.
Accountability
a) Keeps the Director of Operations promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
b) Completes job responsibilities in a timely and effective manner and in accordance with company policies and procedures.
c) Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
d) Ensures all staff delivers high quality products and customer service and confronts poor performance.
e) Performs other duties and responsibilities as required or requested.
Wages: 18
