Front of House Manager - Iron Hill Brewery & Restaurant

Iron Hill Brewery; Wilmington (DE); In loco; USD 50.000 - 70.000; Tempo pieno

Descrizione del lavoro

Iron Hill Brewery in Wilmington, Delaware, seeks a Front of House (FOH) Manager to oversee daily restaurant operations. Responsibilities include managing front-of-house staff, ensuring high service standards, and addressing guest concerns. Ideal candidates should have prior restaurant management experience, excellent communication skills, and the ability to maintain a positive work environment. The position requires a commitment to service excellence and may involve direct interaction with guests and team members.

Competenze

• Prior restaurant management or supervisory experience preferred.
• Ability to obtain and maintain ServSafe Manager Certification.
• Demonstrated ability to implement tactical decision making.

Mansioni

• Lead and manage all front-of-house operations during shifts.
• Conduct pre-shift line-ups to communicate priorities.
• Maintain consistent guest interactions and service quality.

Conoscenze

Restaurant management experience

ServSafe Manager Certification

Communication skills

Organizational skills

Budget monitoring

Problem-solving

Strumenti

Restaurant POS

Scheduling systems

Descrizione del lavoro

FOH Manager Job Description

The Front of House Manager supports the General Manager in the overall daily operation of the restaurant, overseeing front‑of‑house service, coaching staff, managing shift‑level administrative duties, and ensuring hospitality, food quality, and service standards are upheld.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

Responsibilities

Shift Leadership & Service Execution

• Lead and manage all front‑of‑house operations during assigned shifts.
• Conduct pre‑shift line‑ups to communicate priorities, specials, and service expectations.
• Maintain a strong and active presence on the floor throughout service.
• Read the floor continuously to identify service gaps, support staff, and ensure smooth table flow.
• Manage the expediting and food running process to ensure quality, accuracy, and timely delivery.
• React constructively and efficiently to unexpected challenges during service.
• Inspect the interior and exterior of the building throughout the shift for cleanliness and operational readiness.

Team Coaching & Development

• Coach and manage the performance of servers, hosts, server assistants, and other front‑of‑house staff.
• Provide timely, specific, and constructive feedback to hourly employees.
• Support the hiring process by participating in interviews; hiring recommendations for direct reports will be afforded particular weight.
• Recommend employee discipline or changes in employment status as needed.
• Participate in and support hourly service training systems.
• Support staff retention by fostering a positive, team‑oriented work environment.

Guest Experience

• Maintain consistent guest interaction throughout each shift including table visits and service check‑ins.
• Address guest concerns or service issues promptly and professionally.
• Promote a culture of hospitality and ensure every guest leaves with a positive impression.
• Identify and respond to gaps in service performance in real time.

Administrative & Operational Duties

• Prepare the restaurant for each shift including counting cash drawers, writing floor charts, assessing staffing needs, and reviewing daily specials.
• Complete closing procedures including administrative duties, cash drawer reconciliation, and securing the restaurant.
• Perform employee cash outs and accurately maintain daily cash out documentation.
• Complete all required daily checklists and operational reports.
• Conduct safety and sanitation walkthroughs each shift.
• Assist with inventory, ordering, and cost and labor control.
• Support schedule writing and posting as needed.
• Coordinate repair and maintenance needs and communicate with vendors or management as appropriate.
• Utilize restaurant POS, scheduling, reservation, and communication systems effectively.
• Support execution planning up to two weeks in advance.

Financial Responsibilities

• Monitor and support budgeted goals for direct operating costs, liquor and wine inventory, and merchandise inventory.
• Practice and enforce cost control measures across labor and product usage.

Operational Support

Managers must be able to support all operational positions when necessary to ensure smooth restaurant operations. This may include assisting in roles such as:

• Server
• Server Assistant
• Host
• Bartender
• Expo / Food Runner

Physical Requirements

• Ability to stand and walk for extended periods of time (6+ hours per shift).
• Ability to move quickly and safely in a fast‑paced restaurant environment.
• Ability to lift and carry items up to approximately 25–40 pounds, including office supplies, plates, and service equipment.
• Occasional lifting and moving of chairs, booster seats, highchairs, and tables.
• Frequent reaching, firm grasping, and fine manipulation throughout service.
• Ability to push and pull brooms, mops, and cleaning equipment as needed.
• Ability to climb stairs and step stools where applicable.

Qualifications

• Prior restaurant management or supervisory experience preferred.
• Ability to obtain and maintain ServSafe Manager Certification.
• Ability to obtain and maintain required alcohol service certifications.
• Ability to navigate restaurant POS, scheduling, reservation, and communication systems.
• Demonstrated ability to implement tactical decision making and problem‑solve in on‑the‑spot situations.
• Successful completion of all required product testing for the role.
• Basic math skills and accurate cash handling.
• Ability to lift 25 lbs over the waist.
• Strong organizational skills and ability to maintain a clean and efficient work environment.
• Understanding of sanitation and safety procedures.
• Ability to work within Iron Hill time standards of service.
• Commitment to avoiding waste and respecting company property.
• Friendly and professional interactions with guests and team members.
• Ability to create a positive, hospitable, and team‑oriented work environment.
• Excellent communication skills with the ability to interact effectively with a wide variety of people.
• Detail‑oriented with the ability to prioritize tasks and manage multiple responsibilities simultaneously.

Communication & Language Skills

• Ability to read, write, and communicate effectively in English.
• Ability to communicate clearly with employees, vendors, and guests both verbally and in writing.
• Ability to respond to questions and provide direction effectively across all interactions.