Manager

Torsap Thai Kitchen; De Pere (WI); On-site; USD 42,000 - 60,000; Full time

Job summary

Torsap Thai Kitchen seeks an experienced Front-of-the-House Manager to support the management team in planning, organizing, training, and leading FOH operations. The role focuses on staff development, customer service, and overall FOH performance, with duties including acting as Manager on Duty when required.

The position emphasizes achieving sales and service goals, maintaining cleanliness, and enforcing company policies across FOH operations while collaborating with the General Manager and

Qualifications

• Be 21 years of age.
• 2+ years of front-of-house operations experience.
• Basic math skills and POS system proficiency.
• Ability to stand for long periods; lift up to 50 lbs; stamina for 50–60 hour weeks.

Responsibilities

• Understand policies, procedures, standards, guidelines, and training programs.
• Ensure guests receive responsive, friendly, and courteous service.
• Handle queries and complaints; refer to management as needed.
• Oversee customer flow in the Front of House area.
• Achieve sales, service, quality and appearance objectives; ensure cleanliness and sanitation.
• Control cash and receipts per company policies.
• Make employment and termination decisions.
• Fill in where needed to maintain guest service standards.
• Develop FOH staff for advancement within the company.
• Prepare forms, reports and schedules promptly.
• Oversee performance reviews and ensure timely completion.
• Schedule labor to align with business activity and labor cost targets.
• Administer corrective action per policies.
• Comply with health, safety, and labor regulations for the restaurant.
• Assist event coordinator with event planning as needed.
• Manager on Duty shifts and responsibilities as required.

Skills

FOH operations

POS system

Math skills

Stamina

Job description

Front-of-the-House Manager

Reports To: General Manager/Assistant General Manager

Summary of Position:

Assist Management Team with coordinating the planning, organization, training and leadership necessary to achieve objectives in sales, costs, and employee retention. Primary focus on front-of-the-house staff training, customer service, and overall operations of the front-of-the-house staff to include servers & hosts. Role as “Manager on Duty” of property and staff when needed.

Duties and Responsibilities:

• × Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.
• × Ensure all guests feel welcome and are given responsive, friendly, and courteous service at all times.
• × Work & deal with any queries and complaints and refer them to the Management Staff as appropriate.
• × Oversees customer flow throughout the Front of House Area.
• × Achieve company objectives in sales, service, quality and appearance of facility; as well as sanitation and cleanliness of facility through training of employees and creating a positive, productive working environment.
• × Control cash and other receipts by adhering to cash handling policies and reconciliation procedures in accordance with restaurant policies.
• × Make employment and termination decisions.
• × Fill in where needed to ensure guest service standards and efficient operations.
• × Continually strive to develop FOH Staff for advancement and other in-company opportunities.
• × Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• × Oversee and ensure the company policies on employee performance reviews are followed and completed in a timely manner.
• × Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and that labor cost objectives are met.
• × Be knowledgeable of company policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.
• × Fully understand and comply with all federal, state, county and local regulations that pertain to health, safety, and labor requirements of the restaurant and its employees.
• × Assist event coordinator with all aspects of event planning as needed.
• × Manager on Duty shifts & responsibilities as needed.

The duties and responsibilities described are not a comprehensive list and additional tasks may be assigned to the employee from time to time. The scope of the job may also change as necessitated by business demands.

Qualifications:

• × Be 21 years of age
• × Have knowledge of food and beverage service with at least 2 years of F.O.H operations
• × Possess basic math skills and the ability to operate a POS system
• × Be able to work in a standing position for long periods of time
  • o Can reach, bend, stoop and frequently lift to 50 lbs.
  • o Must have stamina to work 50-60 hour work weeks

It is the policy of The Bar Group not to discriminate against any applicant because of age, color, disability, gender, gender expression, national origin, race, religion, marital status, sexual orientation or veteran status.