Front Of House Manager

Opened in September 2023, Micheline is Westchester’s newest elevated French Bistro in the heart of Scarsdale, right by the Metro North Station.

Chef Joshua Capone (formerly of Daniel) and Jonathan Aubrey (formerly of Happy Cooking, Nur, and Eleven Madison Park) joined together to offer the greater Westchester community the best French Bistro Cuisine has to offer, using the most local and seasonal ingredients. Both a destination and a neighborhood restaurant, Micheline sets the tone with an elegant, yet approachable setting, paired with genuine hospitality.

https://westchestermagazine.com/food/micheline-scarsdale/

We are currently looking for an experienced Front of House Manager (FOH Manager) to join our team. The ideal candidate displays an excitement and interest in food, beverage, and genuine hospitality. As FOH Manager at Micheline, you will work to support our staff to successfully provide guests with a service that is warm, genuine, knowledgeable & noticeably appreciative. We are looking for a candidate that takes a 'hands on' approach to management and is willing to lead by example and with empathy. As FOH Manager at Micheline, you will work closely with the owner and executive chef. As a critical member of our team, a successful you will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer service standards, helping to motivate our staff to provide excellent customer service.

Ideal Candidates for the FOH Manager position would possess the following prerequisites and characteristics:

• A minimum of 3 years fine dining Restaurant Management experience required.
• Have a warm, positive, and noticeably appreciative demeanor towards guests and colleagues.
• Must demonstrate strong food, wine, and spirits knowledge and eagerness to continue education.
• Be comfortable using a digital point of sales system. 
• Be able to effectively communicate, give and take constructive criticism, and productively lead in a small team dynamic.
• Must have a strong focus, heightened attention to detail, precise organizational skills, and a passion for the hospitality industry.
• Have full schedule availability, including weekends and holidays.
• Able to always maintain a positive and professional demeanor.

Responsibilities (these are not all-inclusive):

• Lead and Manage Front of House staff to uphold standards of service.
• Ensuring guests have an enjoyable dining experience as well as building guest relationship for repeat guests.
• Serve as a role model and sets a positive example in all aspects of the business.
• Accomplish human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining hourly staff.
• Review and input payroll
• Develop and mentor the team through clear staff communication, constructive feedback, and performance reviews.
• Create an environment for employees that align with the company culture through constant communication and reinforcement in order to increase staff retention.
• Serve as a role model and sets a positive example in all aspects of the business.
• Motivate employees and utilize leadership skills through ongoing culinary, beverage, and service training and development.
• Provide direction, instruction, and education to all Front of House employees.
• Ensure all guests consistently receive courteous and efficient service from all team members.
• Respond positively and promptly to customer concerns and complaints.
• Maintain guest satisfaction by monitoring, evaluating, and auditing food, beverage and service offerings to initiate improvements.
• Build and develops relationships with repeat guests.
• Act as part of the team to maintain the high standards of cleanliness and appearance throughout all areas of the restaurant both before, during and after service.
• Follow all company policies and procedures.
• Demonstrate knowledge of Department of Health (DOH) standards.
• Assist in setting up and carrying out inventories.
• Perform other duties as assigned by the General Manager.
• The FOH Manager should
• Be able to stand for extended periods of time [over 5 hours]
• Be able to lift and carry 50 pounds steadily. 
• Be comfortable bending, sitting, walking extended distances including up and down flights of stairs, and moving.