FOH Manager

Ontario Trillium Foundation; Detroit (MI); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

Paid Time Off (PTO)

Career advancement opportunities

Job summary

Slows Bar BQ in Detroit is seeking an experienced Assistant General Manager to support daily operations and ensure high standards of guest service. The ideal candidate will manage high-volume shifts, oversee staff training, and maintain profitability. Responsibilities include operational leadership, financial accountability, and compliance with health standards. The position offers a competitive salary, performance-based bonuses, and comprehensive health benefits. This role provides career advancement opportunities within a growing hospitality group.

Qualifications

• Experience in high-volume catering or off-site event execution.
• Working knowledge of craft beer, spirits, and beverage program management.
• Proven track record of staff retention and development.

Responsibilities

• Oversee daily Front-of-House operations, ensuring service standards are met.
• Assist in managing P&L goals by controlling labor costs and driving beverage sales.
• Assist in the recruitment, onboarding, and ongoing training of service staff.
• Ensure compliance with all local health department regulations.
• Manage cash handling and inventory reporting.
• Coordinate with kitchen and bar teams to execute private events.

Skills

Operational Leadership

Team Management

Financial Accountability

Health & Safety Compliance

Event Coordination

Job description

Slows Bar BQ is seeking experienced Assistant General Managers for our flagship Detroit restaurant and our new Ann Arbor location. The AGM is responsible for supporting the General Manager in the daily operations of the restaurant, ensuring high standards of guest service, and maintaining profitability. The ideal candidate is a hands‑on leader capable of managing high‑volume shifts while overseeing administrative duties including labor management, inventory, and staff training.

Key Responsibilities

• Operational Leadership:Oversee daily Front‑of‑House operations, ensuring service standards are met and guest concerns are resolved promptly.
• Financial Accountability:Assist in managing P&L goals by controlling labor costs, monitoring COGS, and driving beverage sales.
• Team Management:Assist in the recruitment, onboarding, and ongoing training of service staff. Conduct performance reviews and manage scheduling.
• Health & Safety:Ensure compliance with all local health department regulations, safety standards, and alcohol service laws.
• Administrative Tasks:Manage opening/closing procedures, cash handling, and inventory reporting.
• Event Support:Coordinate with the kitchen and bar teams to execute private events, catering orders, and seasonal activations.

Preferred Skills

• Experience in high‑volume catering or off‑site event execution.
• Working knowledge of craft beer, spirits, and beverage program management.
• Proven track record of staff retention and development.

Benefits & Compensation

• Competitive base salary.
• Performance‑based bonus program.
• Health, dental, and vision insurance.
• Paid Time Off (PTO).
• Career advancement opportunities within a growing hospitality group.