Manager

Tavistock Restaurant Collection; Boston (MA); On-site; USD 50,000 - 70,000; Full time

Job summary

A hospitality management company in Boston is seeking a Front of House Manager to oversee restaurant operations and enhance guest satisfaction. The ideal candidate will have supervisory experience and strong communication skills. Responsibilities include managing staff, resolving guest complaints, and ensuring high standards of cleanliness and service. This role offers the opportunity to work in a dynamic restaurant environment with a focus on culinary excellence.

Qualifications

• One year of previous supervisory experience in a hospitality environment preferred.
• Fluent in communicating in English (speaking, reading, and writing).

Responsibilities

• Maintain proper restaurant ambiance to enhance guest experience.
• Handle guest complaints effectively to ensure satisfaction.
• Conduct interviews and hold team members accountable through effective coaching.

Skills

Adaptability & Flexibility

Attention to Detail

Business Alignment

Coaching & Mentoring

Communication

Leadership

Problem Solving

Relationship Building

Staff Management

Education

High School Diploma or Equivalent

Job description

Description

Brands: Abe & Louie's, Atlantic Fish Co, Joe's American Bar & Grill, Coach Grill

About Us:

Tavistock Restaurant Collection is a rapidly growing organization known for its diverse portfolio of exceptional dining experiences. We pride ourselves on delivering unparalleled service, culinary excellence, and creating memorable moments for our guests. We are currently seeking a dynamic and experienced Restaurant Manager to join our team in Boston, supporting any one of our four renowned brands: Abe & Louie's, Atlantic Fish Co, Joe's American Bar & Grill, and Coach Grill.

POSITION SUMMARY:

The Front of House Manager will support restaurant operational objectives, delivering on promises to our team members, guests, vendors, and our community to drive sales and profits. The Front of House Manager assists with executing on cost initiatives, developing employees, and maintaining high levels of guest satisfaction.

ESSENTIAL FUNCTIONS:

Essential Functions Statement(s)

• Maintain proper restaurant ambiance to contribute to the guests’ experience.
• Visit guests at their tables by asking them about their meals, engaging in conversation to build a personal connection.
• Handle guest complaints by listening, evaluating, and responding to the guest ‘s concerns and offering a resolution to ensure great guest satisfaction that will compel them to comment.
• Conducts interviews following proper hiring and selection procedures.
• Hold team members accountable to our high standards through effective coaching and communications.
• Train team members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations, and following up to increase their performance and morale.
• Conduct team member performance assessments to recognize contributions and to develop and improve the Team member's job performance.
• Hold pre-shift meetings to inform our team members of daily specials, upcoming events, and initiatives.
• Monitor food, beverage, and labor costs using established methods to support goals for the restaurant.
• Approve guest meal comps and discounts to ensure guest satisfaction and to maintain proper financial records.
• Monitor restaurant operations by conducting a walkthrough to ensure operating standards are executed and maintained. Ensure sanitation procedures are in place and the restaurant is clean and organized at all times.
• Adheres to alcohol awareness procedures.
• Cash-out Servers by printing out sales totals and collecting cash to ensure accurate collection of money.
• Check out team members at the end of each shift by inspecting their work stations and side work assignments for cleanliness and completion to ensure proper restaurant maintenance.
• Conduct cash audits by counting cash register drawers, counting money, and certificates in the safe and verifying accurate recording.
• Track menu item sales using reporting.
• Collect all invoices and enter in a timely manner to ensure accurate financial records.
• Cultivate an image of our business that will continue and enhance our positive reputation in the community.

POSITION QUALIFICATIONS

Competency Statement(s)

• Adaptability & Flexibility – Adapts to changing business needs, conditions, and work responsibilities and works with a variety of situations, individuals, groups, and varying customer needs
• Attention to Detail – Diligently attends to details and pursues quality in accomplishing tasks
• Business Alignment – Aligns the direction, products, services, and performance of a business line with the rest of the organization
• Coaching & Mentoring – Enables team members to grow and succeed through feedback and instruction
• Communication – Listens to others and communicates in an effective manner
• Leadership – Promotes organizational mission and goals, while showing how to achieve them
• Problem Solving – Resolves difficult or complicated challenges
• Relationship Building – Builds constructive working relationships with stakeholders
• Staff Management – Manages staff in ways that improve their ability to succeed on the job

Requirements

SKILLS & ABILITIES

Education: High School Diploma or Equivalent

Experience: One year of previous supervisory experience in a hospitality environment preferred.

Fluent in communicating (speaking, reading, and writing) in English.