New upscale dining Restaurant in Farmington Missouri, The Pointe, is looking for a manager. The FOH Manager oversees, directs, and coordinates the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

PRIMARY RESPONSIBILITES AND DUTIES Primary

 Promote, work, and act in a manner consistent with the mission of Crown Pointe Golf Club and Restaurant and its Core Values.

 Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.

 Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

 Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

 Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

 Compile and balance cash receipts at the end of the day or shift.

 Perform various financial activities, such as cash handling, deposit preparation, and payroll.

 Supervise and participate in kitchen and dining area cleaning activities.

 Investigate and resolve complaints regarding food quality, service, or accommodations.

 Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

 Control inventories of food, equipment, small wares, and liquor, and report shortages.

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

 Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.

 Specify food portions, production and time sequences, and workstation and equipment arrangements

 Forecast staff, equipment, and supply requirements, based on menu.

 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.

 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.

 Assign duties, responsibilities, and work stations to employees in accordance with work requirements.

 Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.

 Be knowledgeable of restaurant policies regarding personnel.

 Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or monitoring employee clock ins/outs.

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

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

 Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.

 Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

 Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

 Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

 Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks

 Attend all scheduled employee meetings and offer suggestions for improvement.

 Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

 Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

ADDITIONAL DUTIES AND RESPONSIBILITIES

 Greet and seat guests, and present menus and wine lists.

 Present bills and accept payments.

 Develop restaurant objectives, budgets, policies, procedures, and strategies.

TOOLS AND TECHNOLOGIES

 Cash registers  Laser printers  computers  Point-of-sale terminals and workstations  Calendar and scheduling software  Table management or reservation software (Open Table)  Data base user interface  Electronic mail software (Microsoft Outlook)  Inventory management software  Office suite software (Microsoft Office)  Point-of-sale software (Aloha Point-of-Sale)  Procurement software  Spreadsheet software (Microsoft Excel)  Word processing software (Microsoft Word)

QUALIFICATIONS FOR THE JOB Education: Bachelor’s Degree in Business or a related field required Experience: 3+ years’ experience in retail store management Other: Proven ability to create policies that generate profits Strong interpersonal communication and negotiations skills Ability to create and implement strong training programs REQUIRED/NECESSARY SKILLS Math and budgeting Analytical skills Basic Computer Skills/knowledge of Arryved and/or similar POS systems and ability to learn and master systems utilized by organization Decision making Speaking and Writing Time management skills

Job Type: Full-time

Pay: From $24.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 3 years

Restaurant type:

• Bar
• Fine dining restaurant

Shift:

• Day shift
• Evening shift

Weekly day range:

• Every weekend

Ability to commute/relocate:

• Farmington, MO 63640: Reliably commute or planning to relocate before starting work (Required)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: One location

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