front of house manager

Chick-fil-A Restaurants

<div>At Chick-fil-A, Team Leaders are responsible for assisting the management team in all aspects of shift management and ensuring that each restaurant guest has an outstanding experience. Team Leaders are responsible for supervising assigned stations for an entire shift and may be assigned to open or close the restaurant in the absence of a manager; following established opening and closing procedures. 
Responsibilities include:<ul><li>
Insures that Team Members follow recipes and read tickets to accurately prepare all orders.</li><li>
Insures that Team Members are extremely accurate with weights and measurements for all recipe items.</li><li>
Insures that Team Members work at a pace to maintain restaurant's established speed of service guidelines.</li><li>
Insures that workstations are clean at all times.</li><li>
Insures that cashiers follow cash handling procedures at all times.</li><li>
Executes proper security and cash handling and control procedures and holds cashiers accountable to adhering to policies and procedures.</li><li>
Insures that Team Members monitor dining room, restroom, parking lot and overall facility cleanliness.</li><li>
Perform any of the tasks above as needed throughout shift.</li><li>
Addresses guest issues that may arise; consults with management regarding complex issues.</li><li>
Maintains a positive working relationship and treats all employees with respect while providing them with direction and feedback.</li><li>
Communicates employee performance and policy/procedure violations to management for appropriate handling.</li><li>
Strictly adheres to all Company policies and procedures.</li></ul> 
A job at Chick-fil-A is more than just a job. It's a stepping-stone to a successful future in the world of business. Here are some of the great benefits of working at Chick-fil-A:<ul><li> 
Flexible Hours - You probably have commitments to your family, friends, school or sports teams. We will try to arrange your work schedule around them.</li><li>
Closed Sundays - All Chick-fil-A restaurants are closed on Sundays so you can have a day off to spend with family and friends.</li><li>
Work Directly With A Chick-fil-A Operator - The Operator is an independent business person, responsible for the operation of the restaurant, who invests time in his or her employees, teaching them important business skills for the future.</li><li>
Competitive Pay - Along with a competitive paycheck, you will work in a nurturing environment where you will learn valuable business and people skills.</li><li>
It's a Great Place to Work - At Chick-fil-A, our Operators consider their team members to be more than just employees, they are a highly valued part of each Chick-fil-A restaurant. Our high retention rate is proof that team members really enjoy working at Chick-fil-A.</li></ul><h2 class="jobSectionHeader"> 
REQUIREMENTS</h2><ul><li>
Previous customer service experience preferred</li><li>
Previous leadership experience an asset</li><li>
Hard-working</li><li>
Team-oriented</li><li>
Friendly</li><li>
Honest</li><li>
Great customer skills</li></ul> 
Chick-fil-A, Inc., Founder S. Truett Cathy started the business in 1946, when he and his brother, Ben, opened an Atlanta diner known as The Dwarf Grill (later renamed The Dwarf House&reg;). Through the years, that restaurant prospered and led Cathy to further the success of his business. In 1967, Cathy founded and opened the first Chick-fil-A restaurant in Atlanta's Greenbriar Shopping Center. Today, Chick-fil-A has the highest same-store sales and is the largest quick-service chicken restaurant chain in the United States based on annual system-wide sales. Today, Chick-fil-A is America's #1 fast food restaurant.</div>

Front of House Manager

Rail Events Productions Inc

<div>Job Title: Assistant Front of House Manager - Harry Potter&trade;: A Hogwarts Express Adventure
Division/Department: Rail Events Production/Management
Reports to: Front of House &amp; Business Manager
Type of position: Hourly/Non-Exempt
Employee Classification: Seasonal
Compensation: $24.50/hr
Job Summary
The Assistant Front of House &amp; Business Manager for Rail Events Productions Inc. (REP) acts as a primary REP representative and onsite Front of House and Business Manager when the Front of House Manager is unavailable, and responsible for all aspects of business in coordination with the REP Business Manager and the American Heritage Railways Accounting and Human Resource departments, customer service, ticketing, food service, retail, communications between production and train operations, and oversite of third-party contractors.
Essential Duties and Responsibilities
Work with the REP management team during preproduction, assist with day-to-day operations during the event, and participate in postproduction load-out
Maintain oversite of Box Office, Food &amp; Beverage, and Retail Staff during the event as well as throughout load-in and load-out
Become familiar with the ticketing system Etix
Work closely with the Etix Client Service Representatives and the Business Manager for all customer and ticketing system needs
Primary customer service manager when the need arises and FOH Manager needs assistance, including onboard seating issues
Conduct daily safety briefings and handle all incident reporting for passengers and employees, when FOH Manager needs assistance
Coordinate with the Stage Manager for a safe release of the train for each departure, be present on the platform upon return, when FOH Manager needs assistance
Work with the Box Office, Food &amp; Beverage and Retail Supervisors to maintain a weekly amenities inventory
Work with the Food &amp; Beverage Supervisor and staff to ensure the quality and schedule are maintained and assist when needed
Become familiar with railroad safety rules and help oversee the event staff&rsquo;s adherence to safety
Assist onboard production with any amenities or hospitality items that are necessary during or between runs
Work with the entire event team to maintain a positive, enjoyable, and rewarding environment for all staff and passengers
Be able to manage the FOH department during times when the Front of House &amp;
Business Manager is away from the Front of House
Prepare Top of Day and End of Day Reports and distribute them to appropriate parties, when FOH Manager needs assistance
Daily communications with all internal departments to ensure a smooth run of the event as well as external contractors and passengers
Other duties as assigned
Qualifications
Front desk, reservation, customer service experience preferred
Experience and ability problem solving and leading a team in a live show setting preferred
Experience with special events and managing events preferred
Strong leadership skills
Possess a well-spoken manner for in-person communications
Self-motivation and attention to detail
Physically capable of lifting heavy objects
Must be 18 or over
Work Environment
Majority of work is performed onsite in an event space setting
Varying temperatures and weather conditions; both indoor and outdoor
Varied schedule requiring evenings, weekends, and overtime
Able to stand and walk on uneven or unsteady surfaces aboard a moving train
Time spent in and around active railroad yard(s)
What&rsquo;s in it for you
Serve others and create a world of make believe and magic
Great industry pay and a chance to build upon your theater network and make lifelong connections
Enrich and positively impact the experience for all &ndash; big and small
Be part of an inclusive team in a supportive environment with high expectations for self and your fellow teammates
Working on Harry Potter&trade; A Hogwarts Express Adventure is unlike anything you will ever do. This interactive and celebratory experience is a unique Rail Events production. The challenge of producing a full-length production on a moving train is one of the most rewarding experiences as an artist or technician. With a total cast and crew of 40-50 people onsite every day and the possibility of over 2,000 guests, our days can be fast paced but rewarding and fun. With such a fast-paced environment, the team at Rail Events Productions takes care to properly support and teach everyone the best ways to accomplish their jobs. We strive to build a space where employees are safe and encouraged to grow throughout their time with the company.
Rail Events Productions, an American Heritage Railways subsidiary, is an Equal Opportunity Employer.
All characters and elements &copy; &amp; &trade; Warner Bros. Entertainment Inc. Publishing Rights &copy; JKR.</div>

REP Assistant Front of House Manager - Harry Potter: A Hogwarts Express Adventure

OHM Concession Group

<div><div>OHM Concessions Group owns, operates and manages restaurants in airports across the United States. We pride ourselves on excellent customer service and a fun work environment.</div>
<div></div><div>The FOH Manager is responsible for maintaining a positive environment, which provides fast, efficient, and friendly service ensuring a TOTAL QUALITY EXPERIENCE for both the customers and team members. FOH Managers are responsible for overseeing and managing all aspects of restaurant operations, including service delivery, bar management, staff management, inventory control, and ensuring food safety and quality standards are met.</div>
<div></div><div>RESPONSIBILITES &amp; DUTIES INCLUDE:</div>
<ul><li>Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.</li>
<li>Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.</li>
<li>Daily and nightly reports are being done on time and correctly.</li>
<li>Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.</li>
<li>Responsible for ensuring consistent high quality food preparation and service.</li>
<li>Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.</li>
<li>Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.</li>
<li>Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.</li>
<li>Must be ServSafe certified.</li>
<li>Will uphold all ServSafe guidelines.</li>
<li>Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.</li>
<li>Ensure that proper security procedures are in place to protect employees, guests, and company assets.</li>
<li>Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or employee is injured.</li>
<li>Manage shifts, which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.</li>
<li>Investigate and resolve complaints concerning food quality and service.</li>
<li>Adhere to all airport/landlord&rsquo;s policies and procedures.</li>
<li>Provide directions to employees regarding operational and procedural issues.</li>
<li>Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.</li>
<li>Conduct orientation, explain the OHM Philosophy, and training of new employees.</li>
<li>Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.</li>
<li>Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.</li>
</ul><div>REQUIREMENTS &amp; QUALIFICATIONS:</div>
<ul><li>Oversee daily restaurant operations to ensure efficiency and food quality</li>
<li>Supervise and schedule FOH staff, including servers and bartenders</li>
<li>Maintain food safety and sanitation, and service standards in compliance with local regulations</li>
<li>Order and manage inventory of alcohol (LBW), supplies, and equipment</li>
<li>Train and mentor FOH employees on proper techniques and procedures</li>
<li>Monitor food service and presentation for consistency and quality</li>
<li>Control bar and labor costs</li>
<li>Ensure FOH equipment is maintained and functioning properly</li>
<li>Collaborate with BOH staff to ensure smooth service and communication</li>
<li>Address and resolve any issues related to FOH operations or staff performance</li>
<li>Assist in menu planning, costing, and updates as needed</li>
<li>Track and report on FOH performance metrics (e.g., LBW cost, labor cost, customer satisfaction)</li>
<li>Maintain an average of 50h work week</li>
</ul> <div>PERKS</div>
<ul><li>Full-time employees can take advantage of medical, dental and vision benefits.</li>
<li>Discount employee meal</li>
<li>Time and half pay on six major holidays</li>
<li>Competitive wages</li>
<li>Room for advancement</li>
<li>Bonus Program</li>
</ul>
<div></div><div>OHM Concession Group is committed to positively impacting the lives of our Associates, Families and Business Partners.</div>
<div></div><div>It is the policy of OHM Concession Group to provide equal employment opportunity (EEO) to all persons regardless of race, age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, pregnancy, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, veteran status, or any other characteristic protected by federal, state</div></div>

Front of House Manager- 4Hands/Peacemaker Restaurant Inside Lambert Airport

Concessions International

<div><div>Position Summary
</div><div>The Front of House Shift Manager is responsible for supporting daily restaurant operations and ensuring the delivery of Superior Guest Service. This position manages or assists with the day‑to‑day performance of the unit by monitoring key operational areas including cost, revenue, labor, inventory control, and overall quality of products and services. The role also contributes to positive employee relations through effective coaching, counseling, training, and ongoing support of team members. Additionally, the Shift Manager is responsible for maintaining high standards of food quality and ensuring full compliance with company policies, brand and concept standards, franchise guidelines (if applicable), and all regulatory agency requirements.</div>
<div></div>
<div><div>Essential Duties and Responsibilities</div></div> 

<ul>
<li>Manages or supports daily unit operations by monitoring key performance metrics, including cost controls, revenue, labor utilization, inventory management, and the overall quality of products and services.</li></ul> 


<ul><li>Provides direct supervision to Front-of-House employees, assigning duties, monitoring performance, and ensuring all areas of the unit are properly cleaned, organized, and maintained.</li></ul> 

<div>
</div><ul><li>Oversees quality control documentation, including quality assurance logs, loss‑prevention procedures, sanitation checklists, and cleaning schedules.</li></ul> 


<ul><li>Ensures full compliance with company policies, brand/franchise operating standards, and all applicable health, safety, and regulatory agency requirements.</li></ul> 


<ul><li>Operates the unit in accordance with airport rules and expectations, maintaining awareness of traffic flow, passenger volume, and operational demands throughout the shift.</li></ul> 


<ul><li>Promotes effective communication and positive employee relations by assisting with progressive discipline, conflict resolution, incentive programs, coaching, and performance evaluation processes.</li></ul> 


<ul><li>Assists with recruitment, selection, onboarding, promotion, and ongoing training of associates, including processing status changes when needed.</li></ul> 


<ul><li>Coordinates with maintenance teams to inspect equipment, schedule repairs, and ensure timely replacement of items essential to unit operations.</li></ul> 


<ul><li>Ensures adherence to proper food handling, hygiene, sanitation, and workplace safety standards, intervening promptly when corrective action is necessary.</li></ul> 


<ul><li>Performs additional duties as assigned to support operational needs and deliver Superior Guest Service.</li></ul> 


Other Responsibilities 

<ul>
<li>Follows all required safety practices in accordance with company policies, departmental procedures, and established workplace safety standards.</li></ul> 


<ul><li>Adheres to all regulatory requirements, along with organizational policies, procedures, and department guidelines, ensuring consistent operational compliance.</li></ul> 


<ul><li>Promptly reports any employee or guest injuries, incidents, or safety concerns to the appropriate supervisor or manager, following established reporting protocols.</li></ul> 

Qualifications
<div>
The qualifications listed below are representative of those required to successfully perform the essential duties and responsibilities of this position.</div>
<div>
<div></div><ul><li>High school diploma or equivalent required; some college coursework or hospitality/restaurant management training preferred.</li>
<li>2 years of supervisory experience in a restaurant, bar, or hospitality environment; airport experience preferred.</li>
<li>Strong leadership, communication, and team‑building skills with the ability to coach and mentor employees.</li>
<li>Knowledge of food safety, sanitation, and workplace safety standards; ServSafe certification preferred.</li>
<li>Ability to oversee shift operations, including labor control, inventory monitoring, guest service, and quality assurance.</li>
<li>Effective problem‑solving and decision‑making skills, especially in fast‑paced, high‑volume settings.</li>
<li>Excellent customer service and conflict‑resolution skills.</li>
<li>Basic math and computer proficiency, including POS systems and standard office applications.</li>
<li>Ability to obtain and maintain required airport badging and security clearances, including background checks.</li>
<li>Ability to work a flexible open schedule, including early mornings, nights, weekends, and holidays.</li>
<li>Ability to stand, walk, bend, and lift moderate weight for extended periods as needed.</li></ul> 


Knowledge, Skills and Abilities</div> 

<ul>
<li>Solid verbal and written communication skills, with the ability to effectively communicate with employees, customers, vendors, and others. English required.</li></ul> 

<ul>
<li>Moderate proficiency in Microsoft Word and Excel with the ability to prepare letters, spreadsheets and other documents as required.</li></ul> 

<ul>
<li>Ability to manage competing priorities in a fast‑paced environment.</li></ul><div> 
</div>
<ul><li>Strong attention to detail with excellent organizational skills.</li></ul> 

<ul>
<li>Strong analytical, decision‑making, and problem‑solving abilities; capable of resolving conflict and achieving results.</li></ul> 

<ul>
<li>Strong interpersonal, team‑building, and leadership skills; ability to collaborate and work effectively with others.</li></ul> 

<ul>
<li>Knowledge of restaurant operations and service standards.</li></ul> 

<ul>
<li>Demonstrated ability to lead, develop, and motivate subordinate staff.</li></ul> 

<ul>
<li>Exceptional interpersonal skills when interacting with employees, customers, and other stakeholders.</li></ul> 

<ul>
<li>Ability to obtain alcohol awareness certification and/or ServSafe Food Safety certification.</li></ul> 


Physical Demands
<div>
The physical demands described below are representative of those that must be met by an employee to perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.
<ul>
<li>Occasionally required to stoop, kneel, crouch, crawl, taste, or smell.</li>
<li>Frequently required to stand, walk, sit, talk, hear, use hands to handle or feel objects, tools, or controls, reach with hands and arms, climb stairs, and maintain balance in confined spaces.</li>
<li>Occasionally required to lift and/or move up to 30 pounds.</li></ul></div> 

Work Environment
<div>
The work environment characteristics described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.
<ul>
<li>Regular, on‑site attendance is required.</li>
<li>Work is primarily performed in a climate‑controlled restaurant, office, or airport facility with a moderate noise level; however, occasional outdoor activity may be required.</li></ul></div></div>

Front of House Shift Manager - BrewTop Social Restaurant- Seattle International Airport

The Ranch at Rock Creek

F&B Front of House Manager & Sommelier
 Department: Food & Beverage
 Reports to: Director of Food & Beverage
 Exempt/Non-Exempt: Exempt (Salary)
 PRIMARY PURPOSE
 The F&B Front of House Manager is responsible for directing and organizing the activities of the restaurant & bar departments to maintain food and beverage quality, service, and guest experience that meets the standards set for Forbes Five-Star properties and members of Relais & Chateaux. Collaboration with other Ranch departments including Culinary, Events and Sales ensures seamless operation and alignment with the luxury brand standards of The Ranch at Rock Creek. This role manages daily operations such as opening and closing the restaurant, hiring and training restaurant staff, scheduling and managing payroll, and ensuring high service levels to achieve and maintain guest satisfaction. In addition, this role acts as our in-house Sommelier, providing food, wine, and beer service to complete the guest experience.
 
KEY RESPONSIBILITIES
 <ul>
<li>Collaborate with the Director of Food and Beverage and Human Resources on recruiting, training, scheduling and performance management of Front of House employees; promote diversity, equity, and inclusion in all HR practices.</li>
<li>Effective scheduling based on forecast and business levels, special events and property happenings; proactively analyze business needs to optimize labor resources and enhance profitability.</li>
<li>Direct service staff in accordance with Ranch standards; oversight of Servers, Bartenders, Server Assistants and Host roles, fostering a culture of excellence and accountability.</li>
<li>Utilize strong Business Acumen to identify and mitigate ethical risks within F&B operations (e.g., inventory management, cash handling, and compliance).</li>
<li>Maintain comprehensive knowledge of menus, restaurant set up, department operations, point of sale system, and Ranch SOPs; act as a resource in all F&B systems and procedures.</li>
<li>Ensure 100% compliance with all applicable state and federal liquor regulations and ethical standards, particularly regarding service to minors, intoxicated persons, and drunk driving.</li>
<li>Establish, follow, and enforcing sanitation standards and procedures; oversee adherence to all food safety and sanitation guidelines (HACCP/ServSafe standards).</li>
<li>Maintain ambiance through thoughtful control of lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement.</li>
<li>Monitor food presentation and service; ensure that all elements of the dining experience consistently reflect the Ranch’s commitment to a luxury, Five-Star guest experience.</li>
<li>Conduct comprehensive and engaging pre-shift meetings to communicate daily objectives, service priorities, and special guest requests.</li>
<li>Schedule and conduct quarterly inventories on glassware, china, flatware, linen, beer and wine; maintain par levels according to budget and business needs.</li>
<li>Manage the inventory of all wine bottles stored on property in cellars and refrigerated units; develop a wine list to compliment the Ranch experience.</li>
<li>Update and print accurate wine, beer, and non-alcoholic beverage menus for guest use; provide wine and beverage recommendations for each experience.</li>
<li>Consistently monitor Front of House staff performance in all phases of service and job functions, ensuring procedures are carried out to Ranch standards & rectifying deficiencies with appropriate personnel. Provide timely, constructive feedback and conduct performance appraisals that align with resort goals.</li>
<li>Monitor guest temperature and confer frequently with service staff to ensure guest satisfaction.</li>
<li>Handle guest complaints by following five-step procedures to ensure guest satisfaction; serve as the primary point of contact for resolving complex guest issues, turning potential negative experiences into positive resolutions.</li>
<li>Foster and promote a cooperative working climate, maximizing productivity and employee morale.</li>
</ul>
QUALIFICATIONS
 <ul>
<li>Valid, current driver’s license required.</li>
<li>High school diploma or equivalent required; bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.</li>
<li>Minimum of 3 years’ experience in a food and beverage management or supervisory role, preferably within a luxury hotel, resort, or fine dining establishment.</li>
<li>Maintain necessary Food and Liquor handling certificates in compliance with Montana State law (e.g., ServSafe Manager Certification, TIPs or equivalent).</li>
<li>Familiarity with food/beverage and labor cost control; proven track record of managing and controlling COGS and labor costs to meet budgetary goals.</li>
<li>Certification of previous training in liquor, wine and food service (e.g., Certified Sommelier Level I or equivalent); course work through the Society of Wine Educators or The Court of Master Sommeliers preferred.</li>
<li>Computer proficiency, preferably in Excel, Microsoft Word; demonstrated proficiency in Microsoft Office Suite (Word, Excel, Outlook) and POS systems (e.g., Toast, Micros).</li>
<li>Detailed focused with the ability to prioritize and organize work assignments, delegate work and follow-up as necessary to achieve desired result.</li>
<li>Exceptional time management and organizational skills with the ability to manage multiple priorities in a fast-paced environment.</li>
<li>Discretion and ability to interact positively with intoxicated and/or problem guests; utmost confidentiality of guest and hotel information.</li>
<li>Ability to regularly lift or move 30 lbs. and occasionally lift or move up to 50 lbs.</li>
<li>Excellent verbal and written communication skills for interacting with guests, staff, and senior management.</li>
</ul>
This job description is intended to convey information essential to understanding the scope of the position; it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.
 The Ranch at Rock Creek is an equal opportunity employer and is committed to providing a workplace free from harassment and discrimination. All employment decisions are made without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other protected status.

Food and Beverage Manager

Burnt End BBQ

<div>Burnt End BBQ and Catering is Kansas City's premiere BBQ joint, serving thick and juicy large portions of beef, steak, pork and poultry. Our team is at the heart of what we do, and we want you to join it!

In 2010, Smokey began working on a Barbecue concept for PB&amp;J and together they introduced their new concept &quot;Burnt End BBQ&quot; with Smokey taking the lead as the Executive Pitmaster and General Manager. Smokey also competes in many cooking and BBQ competitions. He is the only chef to have won Three Grand Champion titles in Chicago at the Food Arts Magazine/ Share Our Strength National Championships &mdash; taking home first place in 2006, 2012, and 2015. Smokey has also taken first place at the American Royal Barbecue Championships with his Sweet Chipotle Glaze BBQ Sauce in 2012 and his Sweet Honey Glaze Sauce in 2015. In January 2018, Smokey and the Burnt End BBQ were featured on The Food Network's new series &quot;The Grill Dads&quot; and in June 2019, Burnt End BBQ's Denver location was on &quot;Burgers, Brews &amp; Que&quot;.

Have a better quality of life with No late nights!

NOW HIRING / IMMEDIATE OPPORTUNITIES FOR 
Full Time &amp; Part Time
<ul>
<li>Servers</li>
</ul>
We can offer you:
<ul>
<li>Employee discount</li>
<li>Flexible schedule</li>
<li>Insurance based on eligibility</li>
<li>Start today. Your future Begins here!</li>
</ul>Burnt End BBQ is a growing restaurant concept that has growth opportunities for restaurant management / front of house managers in a full service, casual dining restaurnat environment. This restaurant front of house job for Food Server / Waiter will focus on guest service / waiting tables in which you will be expected to provide great customer service. Mesero / Mesera roles also must interact with co-workers in a friendly and thoughtful manner in addition to other Waiters / Waitresses. #sourcingpro #18uv #21total #burntendbbqbedsserver #burntendbbq #redrobinfranchisees</div>

Server

TGP International

<div>POSITION OVERVIEW: 
The Assistant Manager supports the Venue Manager in overseeing the daily operations of the dining hall,
ensuring that front-of-house operations run efficiently and that high standards of guest service, cleanliness,
and operational performance are consistently maintained.
The Assistant Manager directly supervises the Floor Supervisors and front-of-house operational teams,
ensuring smooth service flow and coordination during operating hours. The role plays a key operational
leadership function on the floor and is responsible for staff scheduling, team coordination, and maintaining
service standards across the venue. 
 
CORE RESPONSIBILITIES 
1. Front-of-House Operations Management<ul><li>Support the Venue Manager in overseeing the daily operations of the dining hall floor.</li><li>Ensure that service standards, operational procedures, and cleanliness standards are consistently</li></ul>
maintained.<ul><li>Supervise the daily activities of the Floor Supervisors and front-of-house teams.</li><li>Monitor service flow and ensure smooth coordination between teams during operating hours.</li><li>Assist in resolving operational issues that may arise during service.</li></ul>
2. Team Supervision &amp; Staff Coordination<ul><li>Provide leadership and guidance to Floor Supervisors and front-of-house team members.</li><li>Ensure staff perform their duties in accordance with company policies and service standards.</li><li>Support staff development through coaching, guidance, and operational feedback.</li><li>Ensure team members maintain professional appearance and service etiquette.</li></ul>
3. Staff Scheduling &amp; Workforce Planning<ul><li>Prepare and manage staff schedules for the front-of-house team, ensuring adequate operational</li></ul>
coverage.<ul><li>Coordinate with the Venue Manager and supervisors to ensure efficient staff allocation across</li></ul>
shifts.<ul><li>Monitor staffing levels to ensure operational efficiency and avoid overstaffing or understaffing.</li><li>Adjust schedules when required to accommodate operational needs, leave requests, or peak</li></ul>
service periods.
4. Guest Service &amp; Experience<ul><li>Ensure guests receive high levels of service and hospitality throughout their visit.</li><li>Support the team in addressing guest inquiries, requests, or complaints in a professional manner.</li><li>Monitor guest interactions and ensure service standards are maintained across the venue.</li></ul>
5. Operational Coordination<ul><li>Work closely with the Venue Manager, Floor Supervisors, and Reception team to ensure smooth</li></ul>
venue operations.<ul><li>Communicate operational updates, service issues, and guest feedback to management.</li><li>Assist in coordinating daily operational briefings and service preparations.</li></ul>
6. Health, Safety &amp; Compliance<ul><li>Ensure compliance with health, safety, and hygiene standards across front-of-house operations.</li><li>Support the implementation of safety procedures and operational guidelines.</li><li>Ensure that staff follow company policies and operational procedures.</li></ul> 
Requirements 
Experience &amp; Education
&ndash; Minimum 4&ndash;6 years of experience in hospitality or food and beverage operations
&ndash; At least 2 years of experience in a supervisory or leadership role
&ndash; Experience in high-volume dining venues, restaurants, or food halls is preferred
Market &amp; Industry Knowledge
&ndash; Good understanding of operational flow and service standards in hospitality environments
Technical &amp; Professional Skills
&ndash; Excellent communication and interpersonal skills
&ndash; Strong organizational and scheduling abilities
&ndash; Ability to manage operations in a fast-paced hospitality environment
&ndash; Good problem-solving and decision-making skills
&ndash; Fluent communication in English is required
&ndash; Knowledge of Arabic is considered an advantage
Leadership &amp; Personal Attributes
&ndash; Strong leadership and team supervision abilities
&ndash; Professional and confident leadership presence
&ndash; Strong attention to detail and commitment to service standards
&ndash; Ability to motivate teams and support operational excellence
&ndash; Ability to work effectively under pressure during busy service periods
Note: This job description reflects key duties and responsibilities of the position and is not to be
interpreted as exhaustive.</div>

Assistant Manager

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