Responsible for creating a spirit of hospitality in the Front-of-House through creating a warm and positive environment, selecting friendly and talented Team Members, leading the human and financial resources in the Front-of House to achieve a profitable operation while providing a dining experience that ensures our guests become long-term loyal customers. As a member of the Tasu Asian Bistro operations management team, the Front of House Manager is responsible for the restaurant’s overall operations, including food quality, production, safety, and labor in absence of the General Manager and Kitchen Manager.

Duties & Responsibilities:

§ Understand completely all policies, procedures, standards, specifications, guidelines and training programs.

§ Fulfill and exemplify Tasu Asian Bistro’s Three Steps of Service.

§ Create loyal guests for Tasu Asian Bistro through exceeding guest’s expectations for hospitality, service, facility, and equipment maintenance in the Front-of-House. Ensures Cleanliness, Service, and Quality standards are met in the Front-of-House. Responsible for ensuring customer areas are cleaned, including, but not limited to, restrooms, bar, and dining areas. Ensures compliance with all company policies, including, but not limited to, the Code of Ethics.

§ Personally responsible for immediately resolving guest complaints to exceed the guests’ expectations and getting to know our guests and greeting them with their name whenever possible.

§ Focus on the dining rooms and Front-of-House during meal periods and performs table visits during every meal period. Ensures Team Members practice the belief that “we treat our customers as we would guests in our homes” and achieves a positive, friendly welcoming environment in the restaurant.

§ Develop, plan, and carry out restaurant marketing, advertising and promotional activities and campaigns.

§ Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with Tasu Asian Bistro policies and procedures.

§ Provide leadership and guidance to Hosts, Servers, Bartenders, and Bussers through training, coaching, counseling, and timely performance appraisals.

§ Manage Front-of-House to ensure Tasu Asian Bistro operating standards are met, including, but not limited to, the Team Member uniform program and server service steps.

§ Recruit, interview, hire, and orient talented Team Members for Front-of-House positions, utilizing approved selection and interview process to ensure these positions are fully staffed, particularly focusing on customer service and related talent traits.

§ Conduct daily pre-shift meetings with Front-of-House Team Members.

§ Maintain complete, current, and accurate personnel files for all Tasu Asian Bistro Team Members. Perform required disciplinary counseling sessions for Front-of-House in presence of General Manager.

§ Order and maintain all uniforms and linens within the guidelines of the approved budget on a weekly and monthly basis.

§ Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

§ Make employment and termination decisions.

§ Continually strive to develop staff in all areas of managerial and professional development.

§ Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

§ Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

§ Maintain a welcoming and inclusive environment for guests to include regular guest interaction, community involvement, and leadership in guest relations with the Tasu Asian Bistro team. Ensure that all guests are given responsive, friendly, and courteous service at all times.

§ Fill in where needed to ensure guest service standards and efficient operations.

§ Ensure that all food and products are consistently prepared and served according to the Tasu Asian Bistro serving standards.

§ Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following Tasu Asian Bistro preventative maintenance programs.

§ Ensure that all team members are trained and perform Cleanliness, Service, and Quality standards in their functional areas and follows up on necessary action items to meet Tasu Asian Bistro operating standards.

§ Perform follow-up action plans with General Manager on all Health Department inspections for necessary action items to ensure compliance with Tasu Asian Bistro operating standards.

§ Provide input and assist Owner / Executive Chef in the development of Tasu Asian Bistro’s budget.

§ Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

§ Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

§ Maintain a high level of personal cleanliness.

Qualifications:

§ Education and / or experience normally associated with completion of a degree program in business and / or hospitality.

§ Two to three years’ management experience in a restaurant with diversified menu offerings. Fine dining experience preferred.

§ Possess excellent math and computer skills and have the ability to operate a POS system.

§ Be able to work in a standing position for long periods of time (up to 5 hours).

§ Be able to reach, bend, stoop and frequently lift up to 50 pounds.

§ Must have the stamina to work 50 to 60 hours per week.

Job Type: Full-time

Pay: $45,000.00 - $48,000.00 per year

Benefits:

• Employee discount
• Health insurance
• Paid time off

Restaurant type:

• Bar
• Casual dining restaurant
• Fine dining restaurant

Shift:

• 8 hour shift
• Day shift
• Night shift

Weekly day range:

• Weekend availability

Ability to commute/relocate:

• Raleigh, NC 27617: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Hospitality Management: 3 years (Required)

License/Certification:

• Driver's License (Required)
• ServSafe Manager (Preferred)

Work Location: One location

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