Lead, train, and mentor FOH staff, including recruitment, hiring, coaching, development, evaluations, and progressive discipline.
Collaborate on the creation, management, and operation of departmental budgets and expense plans.
Execute all front-of-house functions during opening and/or closing shifts, including guest relations, staff supervision, POS system operation, ambiance, and quality assurance of food and beverage items.
Drive sales, service steps, and guest satisfaction.
Enforce compliance with employment policies, ensure restaurant cleanliness, and maintain guest safety.
Direct work for team members by setting hours, weekly schedules, and assigning tasks.
Create a fun, safe environment through contests, theme nights, and incentives aligned with company values.
Practice safe food handling procedures and oversee staff adherence.
Demonstrate strong knowledge of food, liquor, beer, and wine; teach specifications to team members.
Maintain a guest-first focus with excellent service standards.
Support team member recognition and engagement programs.
Set and communicate goals with the team; track and monitor progress to financial and personal targets.
Clarify roles, responsibilities, and expectations for staff.
Ensure compliance with safe alcohol serving certifications and guidelines.
Conduct line checks before each shift (tasting items, checking temperatures/portions, verifying utensils).
Monitor ticket times and maintain efficient service flow.
Assist with inventory, ordering, and control of liquor, beer, wine, and food.
Manage liquor and labor costs in alignment with P&L goals.
Maximize productivity while balancing guest needs.
Embrace O’Reach, OHX Experience, Green Team, Guest Service, Team Member Satisfaction, and Safety culture.
Perform other duties as assigned.
Proficient with Microsoft Office Suite (Word, Excel).
Knowledgeable in restaurant operations: food planning, purchasing, sanitation, security, personnel management, and reporting.
Pleasant, professional appearance and demeanor.
Strong leadership, organizational, and communication skills.
Ability to motivate and foster teamwork to meet food and service standards.
Skilled in problem-solving and resolving operational issues efficiently.
Ability to multitask and prioritize under pressure.
Excellent verbal and written communication skills.
Diplomatic approach to working with a variety of personality types.
Ability to deliver results and maintain a positive community reputation.
