Front of House Manager

BAR

1. Making sure all wastages and production are recorded daily.
2. Understanding and making sure par levels are always correct.
3. Control operational costs and finding ways to cut wastages and save resources.
4. Placing correct amounts of stock for bar.
5. In charge of mid-month and month end stock take.
6. Being up to date with trends and reviewing quality regularly.

FLOOR

1. Manage staff training.
2. Ensuring correct waiters are shifted for correct days.
3. Ensuring all opening and closing duties of waiters and bartenders are completed.
4. Planning, organising, and directing team to ensure the highest degree of customer satisfaction.
5. Checking up on guests and making sure they enjoy their time with us.
6. Handling customer complaints according to SOP.
7. Provide great customer service.
8. Work closely with head chef to provide seamless collaborative work.

GENERAL

1. Balancing cash up end of shift, day, and night.
2. Ensuring cleanliness to company’s standards.
3. Ensure all maintenance issues are observed and reported to maintenance team.
4. Ensuring a high positive health and safety culture, according to companies’ procedures and adhering to it.
5. Being aware of sales packages and promotions.
6. Create detailed reports about shift to be easily interpreted.
7. Ensuring the policies and procedures are adhered to.
8. Having a general knowledge and understanding of the micros system.
9. Adhere and maintain a high personal appearance and cleanliness.
10. Making sure bookings are recorded correctly.
11. Report directly to restaurant GM.
12. The cycle count is submitted to the Inventory manager.
13. Before submitting the cycle count, invoices need to be booked, and production to be captured before pulling correct variances on micros.
14. KDS report is pulled on micros needs to be submitted to the inventory manager.