Asst Mgr, Front-of-House

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NY - Eastchester - Eastchester - 3304




The Manager will be responsible for managing and leading daily operations of the restaurant. Oversight of employee development, inventory/department management, supply purchases, and guest satisfaction are top priorities. Performance will be measured by consistent delivery of results while upholding company standards, expectations, and following systems.

Essential Functions

• Execute and maintain quality and consistency of food, beverage and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged.

• Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service.

• Proactively visit with and interact with restaurant guests; build loyalty and face/name recognition.

• Positively handle guest requests and accept feedback with grace.

• Provide sound resolution(s) to guest complaints with poise and professionalism.

• Staff, train and develop guest-focused employees.

• Must firmly confront poor performance while also recognizing and rewarding good performance alongside FOH Manager.

• Regularly measure and evaluate service through restaurant service audits, and leveraging guest/employee feedback.

• Maintain highest level of safety, security, sanitation, and cleanliness of facility.

• Control cash, credit, and other receipts by following company cash handling/reconciliation procedures

• Maintain good rapport with vendors to ensure quality and consistency.

• Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills.

• Understand the market and surrounding areas (i.e. restaurants, businesses, hotels).

• Conduct weekly inventory counts, costs, and maintenance as specified by FOH Manager


• Strong delegation, organizational and written/verbal communication skills

• Spend the majority of time on the selling floor and in the kitchen, which requires physical activity (i.e., prolonged standing, repetitive bending, lifting, climbing)

• Availability for early mornings, evenings, weekends and holidays to align with store needs

• Ability to multi-task • Basic computer applications and POS systems

• At least one year of management experience in food service or hospitality.

• Candidate must be ServSafe certified.

• Experience with restaurant openings is desired, however not required.


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