Front of House Restaurant Manager at Puckett's in Columbia
Company: A Marshall Hospitality
Location: Columbia
Posted on: May 9, 2024
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Job Description:
Puckett's Grocery & Restaurant is hiring a qualified Front of
House Manager to join our team in Columbia, TN. We are looking for
a leader with a hands-on and positive leadership approach as we
continue to grow and build in this high energy market. Please visit
our website for more information about our concept and company at
puckettsgrocery.com.Puckett's is a part of the A. Marshall
Hospitality family of restaurants which also includes 7 other
Puckett's Grocery & Restaurant locations, Deacon's New South,
Americana Taphouse, and 2 Scout's Pub locations.POSITION
INFORMATIONPosition: Front of House ManagerLocation: 15 Public
SquareStart Date: As Soon as AvailableStatus: Full-time / Exempt
and at-willHours: Vary - Days, Evenings, WeekendsJOB SUMMARYThe
Front of House Manager's role is to oversee, direct, and coordinate
the planning, organization, training, and leadership necessary to
achieve stated objectives in sales, costs, employee retention,
guest service and satisfaction, food quality, cleanliness and
sanitation.BENEFITS PACKAGESemi-annual bonus opportunity based on a
percentage of base salary is available after 6 continuous months
with the company. Locations can earn partial, full, or up to 120%
of their bonus potential with our accelerators. This position is
eligible for 6% of base salary.Two weeks paid vacation per fiscal
year, available after 6 continuous months with the company.Annual
Incentive Trip - we set stretch goals annually for each location,
and for the locations that meet those goals we take them on a five
day mostly paid trip to celebrate. We have been to places like Cabo
San Lucas, Telluride, CO, and on a cruise! You must be with the
company for 10 months to be eligible.Eligibility to participate in
the company's employee health benefits program which includes
Medical, Dental and Vision Insurance stated 60 days after hire,
plus the first of the monthShort-Term Disability Insurance, which
includes Paid Maternity Leave50% discount for you and your
immediate family at your restaurant of employment for in-house food
and non-alcoholic beverages50% discount at any of our affiliated
restaurants for in-house food and non-alcoholic beverages and
apparelDiscounted rates available for catering services for all of
our affiliated restaurants.ESSENTIAL
RESPONSIBILITIESPRIMARYPromote, work, and act in a manner
consistent with the mission of A. Marshall Hospitality: 'To make
every person we interact with feel like family and to make every
guest a fan.'Understand completely all policies, procedures,
standards, specifications, guidelines and training programs and
ensure that all are followed and completed on a timely
basis.Achieve company objectives in sales, service, quality,
appearance of facility and sanitation and cleanliness through
training of employees and creating a positive, productive working
environment.Ensure compliance with all federal, state, county and
municipal regulations that pertain to health, safety and labor
requirements of the restaurant, employees, and guests.Monitor
compliance with health and fire regulations regarding food
preparation and serving and building maintenance.QUALITY &
SERVICEEnsure that all guests feel welcome and are given
responsive, friendly and courteous service at all times.Ensure that
all food and products are consistently prepared and served
according to the restaurant's recipes, portioning, cooking and
serving standards.Investigate and resolve complaints regarding food
quality, service, or accommodations.Must coordinate assignments of
cooking personnel to ensure economical use of food and timely
preparation.Estimate food and beverage costs and requisitions or
purchase supplies, equipment, and food and beverages.Oversee
cleaning and maintenance of equipment and facilities to ensure that
all health and safety regulations are adhered to.Investigates and
resolves food quality and service complaints.OPERATIONSEnsure that
all products are received in the correct unit count and condition
and deliveries are performed in accordance with the restaurant's
receiving policies and procedures.Schedule and receive food and
beverage deliveries, checking delivery contents to verify product
quality and quantity.Maintain food and equipment inventories and
keep inventory records.Order and purchase equipment and
supplies.Review work procedures and operational problems to
determine ways to improve service, performance, or safety.Arrange
for equipment maintenance and repairs, and coordinate a variety of
services, such as waste removal and pest control.FINANCIALControl
cash and other receipts by adhering to cash handling and
reconciliation procedures in accordance with restaurant policies
and procedures.Count money and make bank depositsReview financial
statements, sales or activity reports, or other performance data to
measure productivity or goal achievement or to identify areas
needing cost reduction or program improvement.Monitor budgets and
payroll records and review financial transactions to ensure that
expenditures are authorized and budgeted.TEAM MANAGEMENTDirect
hiring, assignment, training, motivation and termination of
personnel.Assess staffing needs and recruit staff.Achieve company
objectives in sales, service, quality, appearance of facility and
sanitation and cleanliness through training of employees and
creating a positive, productive working environment.Prepare all
required paperwork, including forms, reports and schedules in an
organized and timely manner.Schedule labor as required by
anticipated business activity while ensuring that all positions are
staffed when and as needed and labor cost objectives are met.Be
knowledgeable of restaurant policies regarding personnel and
administer prompt, fair and consistent corrective action for any
and all violations of company policies, rules and
procedures.Continually strive to develop staff in all areas of
managerial and professional development.Organize and direct worker
training programs, resolve personnel problems, make hiring and
termination decisions, and evaluate employee performance.Attend all
scheduled employee meetings and offer suggestions for
improvement.Fill in for fellow employees when needed to ensure
guest service standards and efficient operations.ADDITIONALMonitor
employee and guest activities to ensure liquor regulations are
obeyed.Schedule use of facilities or catering services for events
such as banquets or receptions and negotiate the details of
arrangements with clients.Develop, plan, and implement restaurant
marketing, advertising and promotional activities and
campaigns.Estimate food, liquor, wine, and other beverage
consumption to anticipate amounts to be purchased or
requisitioned.Establish and enforce nutritional standards for
dining establishments based on accepted industry standardsTake
dining reservations.Oversee and ensure that restaurant policies on
employee performance appraisals are followed and completed on a
timely basis.ESSENTIAL TOOLS & TECHNOLOGYCash RegisterAloha Point
of Sale System or Toast Point of Sale System, depending on
locationR365: Restaurant Management PlatformPayroll Company/HRIS
System: Dominion PayrollGoogle for Business: Google Email, Google
Drive, and Google CalendarInventory Management Software: R365Word
Processing Software: Microsoft Word or Google DocsSpreadsheet
Software: Microsoft Excel or Google SheetsESSENTIAL
QUALIFICATIONSBe 21 years of age or older.Have reliable
transportation to and from work.Must pass the federally mandated
E-verify process.Must have an Alcoholic Beverage Commission (ABC)
serving permit.At least 2-year experience in Front of House
Operations and/or experience as an Assistant Manager in the food
and beverage industry preferred.Be able to reach, bend, stoop and
frequently lift up to 50 pounds.Be able to work in a standing
position for long periods of time (up to 10 hours).Be able to work
weekend and evening shifts.ESSENTIAL COMPETENCIESMust be able to
communicate clearly with managers, kitchen and dining room
personnel and guests.Excellent communication skills for dealing
with diverse staff.Must be able to handle the pressures of
simultaneously coordinating a wide range of activities and
recommend appropriate solutions to restaurant
problems.Self-discipline, initiative, leadership ability and
outgoing.Pleasant, polite manner and a neat and clean
appearance.EEO STATEMENTA. Marshall Hospitality is an equal
opportunity employer and does not discriminate against otherwise
qualified applicants on the basis of race, color, creed, religion,
ancestry, age, sex, gender (includes pregnancy or related medical
conditions), genetic information, marital status, national origin,
disability or handicap, veteran status or any other protected
characteristics in accordance with applicable federal, state and
local laws. We are drug-free, provide reasonable accommodations
where requested and available and participate in the Federal
E-Verify process.by Jobble
Keywords: A Marshall Hospitality, Clarksville , Front of House Restaurant Manager at Puckett's in Columbia, Executive , Columbia, Tennessee
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