Address
Form of workJob Description
This position supports and maintains the restaurant’s operational objectives, delivering on promises to our team members, guests, vendors, and our community to drive sales and profits. Candidates must possess a strong work ethic, professionalism and a passion for food & service with an emphasis on maintaining high levels of guest satisfaction.
The ideal candidate is a practiced problem solver, maintains a calm demeanor under pressure, persists to get the
job done, and enjoys coaching and working alongside a large team to improve performance and increase retention.
Essential Functions Statement(s)
• Maintain proper restaurant ambiance to contribute to the guests’ experience.
• Visit guests at their tables by asking them about their meals, engaging in conversation to build a personal connection.
• Handle guest complaints by listening, evaluating, and responding to the guest’s concerns and offering a resolution to ensure
great guest satisfaction that will compel them to comment.
• Conducts interviews following proper hiring and selection procedures at the discretion of the Culinary Director.
• Hold team members accountable to our high standards through effective coaching and communications.
• Train team members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations,
and following up to increase their performance and morale. Emphasis on training sequence of service for all staff members is sole responsibility of FOH Manager.
• Conduct team member performance assessments to recognize contributions and to develop and improve the Team member's
job performance.
• Ensures all front of house scheduling and positions are covered appropriately when the business is open. If positions are not covered properly, it is the manager’s sole responsibility to step in and fill the positions until they are appropriately covered.
• Hold pre-shift meetings to inform our team members of daily specials, upcoming events, and initiatives.
• Assist in monitoring food, beverage, and labor costs as needed using established methods to support goals for the restaurant.
• Approve guest meal comps and discounts to ensure guest satisfaction and to maintain proper financial records.
• Monitor restaurant operations by conducting a walkthrough to ensure operating standards are executed and maintained. Ensure
sanitation procedures are in place and the restaurant is clean and organized at all times.
• Adheres to alcohol awareness procedures.
• Implement and uphold employee manual daily including sequence of service, dress code, and all other items referenced in manual.
• Cash-out Servers by printing out sales totals and collecting cash to ensure accurate collection of money.
• Check out team members at the end of each shift by inspecting their work stations and side work assignments for cleanliness
and completion to ensure proper restaurant maintenance.
• Conduct cash audits by counting cash register drawers, counting money, and certificates in the safe and verifying accurate
recording.
• Track menu item sales using reporting.
• Monitor OpenTable for regular service and special events.
• Work with Private Event Coordinator to host private events, following protocol for contracts, processing and scheduling.
• Collect all invoices and enter in a timely manner to ensure accurate financial records.
• Cultivate an image of our business that will continue and enhance our positive reputation in the community.
Specifics
• Operations Management: Overseeing the day-to-day operations of the restaurant, ensuring smooth functioning, and maintaining high standards of service and quality.
• Staff Management: Hiring, training, and supervising a competent team of staff members, including servers, hosts, bartenders, and kitchen staff. Conducting performance evaluations and providing feedback to ensure a motivated and efficient workforce
• Customer Service: Ensuring exceptional customer service by maintaining a welcoming and professional atmosphere, addressing customer concerns, and resolving any issues that arise.
• Financial Management: Managing the restaurant's budget, including food and beverage costs, labor expenses, and operational expenses. Monitoring financial performance and implementing strategies to optimize profitability.
• Menu Development: Collaborating with the chef and culinary team to develop and update the restaurant's menu, ensuring a balance of innovative and classic dishes that align with the restaurant's concept and target market.
• Inventory and Supply Chain Management: Overseeing inventory control, including ordering and receiving supplies, monitoring stock levels, and minimizing waste. Building relationships with suppliers and negotiating contracts to ensure the best quality and pricing.
• Compliance and Safety: Ensuring compliance with health and safety regulations, maintaining cleanliness and sanitation standards, and implementing necessary procedures to maintain a safe and secure environment for staff and customers.
• Marketing and Promotions: Working with the marketing team to develop and execute marketing strategies, including advertising campaigns, social media presence, and special events to attract new customers and retain existing ones.
• Strategic Planning: Developing long-term goals and objectives for the restaurant, analyzing market trends, and implementing strategies to stay competitive in the industry.
• Collaboration with Ownership: Communicating regularly with the restaurant's owners or stakeholders, providing updates on performance, seeking guidance when needed, and aligning business decisions with their vision and goals.
• All other tasks as assigned by the Culinary Director.
position qualifications
Competency Statement(s)
• Adaptability & Flexibility – Adapts to changing business needs, conditions, and work responsibilities and works with a variety of situations, individuals, groups, and varying customer needs
• Attention to Detail – Diligently attends to details and pursues quality in accomplishing tasks
• Business Alignment – Aligns the direction, products, services, and performance of a business line with the rest of the
organization
• Coaching & Mentoring – Enables team members to grow and succeed through feedback and instruction
• Communication – Listens to others and communicates in an effective manner
• Leadership – Promotes organizational mission and goals, while showing how to achieve them
• Problem Solving – Resolves difficult or complicated challenges
• Relationship Building – Builds constructive working relationships with stakeholders
• Staff Management – Manages staff in ways that improve their ability to succeed on the job
Expected Qualifications:
• Candidates must have a minimum of 3 years of experience in front-of-house floor management
• Knowledge in wine and wine service standards
• Evening and weekend availability
• Basic computer literacy (Microsoft Office, Email, etc.)
• Customer Service
• Events Management Knowledge
• Fine Dining Service
• High Volume Service
• Food Safety Knowledge
• POS Systems
• Team Development and Training
• Scheduling & appropriately covering shifts
• Payroll
• Communication Skills
• Product order and sourcing
• Ability to manage, lead and mentor a motivated floor staff
• Organization and cleanliness
Physical Requirements:
• Must be able to work on your feet for at least 8 hours.
• Fast paced movements are required to go from one part of the restaurant to another.
• Must be able to move, pull, carry, or lift at least 35 pounds.
• Occasionally kneel, bend, crouch and climb as required.
Compensation Details
Yearly salary based on experience; specific pay information will be listed on the employment letter
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance detailed on employment letter
More detail about Cork & Flame, please visit https://culinaryagents.com/entities/340654-cork-flameThe ideal candidate is a practiced problem solver, maintains a calm demeanor under pressure, persists to get the
job done, and enjoys coaching and working alongside a large team to improve performance and increase retention.
Essential Functions Statement(s)
• Maintain proper restaurant ambiance to contribute to the guests’ experience.
• Visit guests at their tables by asking them about their meals, engaging in conversation to build a personal connection.
• Handle guest complaints by listening, evaluating, and responding to the guest’s concerns and offering a resolution to ensure
great guest satisfaction that will compel them to comment.
• Conducts interviews following proper hiring and selection procedures at the discretion of the Culinary Director.
• Hold team members accountable to our high standards through effective coaching and communications.
• Train team members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations,
and following up to increase their performance and morale. Emphasis on training sequence of service for all staff members is sole responsibility of FOH Manager.
• Conduct team member performance assessments to recognize contributions and to develop and improve the Team member's
job performance.
• Ensures all front of house scheduling and positions are covered appropriately when the business is open. If positions are not covered properly, it is the manager’s sole responsibility to step in and fill the positions until they are appropriately covered.
• Hold pre-shift meetings to inform our team members of daily specials, upcoming events, and initiatives.
• Assist in monitoring food, beverage, and labor costs as needed using established methods to support goals for the restaurant.
• Approve guest meal comps and discounts to ensure guest satisfaction and to maintain proper financial records.
• Monitor restaurant operations by conducting a walkthrough to ensure operating standards are executed and maintained. Ensure
sanitation procedures are in place and the restaurant is clean and organized at all times.
• Adheres to alcohol awareness procedures.
• Implement and uphold employee manual daily including sequence of service, dress code, and all other items referenced in manual.
• Cash-out Servers by printing out sales totals and collecting cash to ensure accurate collection of money.
• Check out team members at the end of each shift by inspecting their work stations and side work assignments for cleanliness
and completion to ensure proper restaurant maintenance.
• Conduct cash audits by counting cash register drawers, counting money, and certificates in the safe and verifying accurate
recording.
• Track menu item sales using reporting.
• Monitor OpenTable for regular service and special events.
• Work with Private Event Coordinator to host private events, following protocol for contracts, processing and scheduling.
• Collect all invoices and enter in a timely manner to ensure accurate financial records.
• Cultivate an image of our business that will continue and enhance our positive reputation in the community.
Specifics
• Operations Management: Overseeing the day-to-day operations of the restaurant, ensuring smooth functioning, and maintaining high standards of service and quality.
• Staff Management: Hiring, training, and supervising a competent team of staff members, including servers, hosts, bartenders, and kitchen staff. Conducting performance evaluations and providing feedback to ensure a motivated and efficient workforce
• Customer Service: Ensuring exceptional customer service by maintaining a welcoming and professional atmosphere, addressing customer concerns, and resolving any issues that arise.
• Financial Management: Managing the restaurant's budget, including food and beverage costs, labor expenses, and operational expenses. Monitoring financial performance and implementing strategies to optimize profitability.
• Menu Development: Collaborating with the chef and culinary team to develop and update the restaurant's menu, ensuring a balance of innovative and classic dishes that align with the restaurant's concept and target market.
• Inventory and Supply Chain Management: Overseeing inventory control, including ordering and receiving supplies, monitoring stock levels, and minimizing waste. Building relationships with suppliers and negotiating contracts to ensure the best quality and pricing.
• Compliance and Safety: Ensuring compliance with health and safety regulations, maintaining cleanliness and sanitation standards, and implementing necessary procedures to maintain a safe and secure environment for staff and customers.
• Marketing and Promotions: Working with the marketing team to develop and execute marketing strategies, including advertising campaigns, social media presence, and special events to attract new customers and retain existing ones.
• Strategic Planning: Developing long-term goals and objectives for the restaurant, analyzing market trends, and implementing strategies to stay competitive in the industry.
• Collaboration with Ownership: Communicating regularly with the restaurant's owners or stakeholders, providing updates on performance, seeking guidance when needed, and aligning business decisions with their vision and goals.
• All other tasks as assigned by the Culinary Director.
position qualifications
Competency Statement(s)
• Adaptability & Flexibility – Adapts to changing business needs, conditions, and work responsibilities and works with a variety of situations, individuals, groups, and varying customer needs
• Attention to Detail – Diligently attends to details and pursues quality in accomplishing tasks
• Business Alignment – Aligns the direction, products, services, and performance of a business line with the rest of the
organization
• Coaching & Mentoring – Enables team members to grow and succeed through feedback and instruction
• Communication – Listens to others and communicates in an effective manner
• Leadership – Promotes organizational mission and goals, while showing how to achieve them
• Problem Solving – Resolves difficult or complicated challenges
• Relationship Building – Builds constructive working relationships with stakeholders
• Staff Management – Manages staff in ways that improve their ability to succeed on the job
Expected Qualifications:
• Candidates must have a minimum of 3 years of experience in front-of-house floor management
• Knowledge in wine and wine service standards
• Evening and weekend availability
• Basic computer literacy (Microsoft Office, Email, etc.)
• Customer Service
• Events Management Knowledge
• Fine Dining Service
• High Volume Service
• Food Safety Knowledge
• POS Systems
• Team Development and Training
• Scheduling & appropriately covering shifts
• Payroll
• Communication Skills
• Product order and sourcing
• Ability to manage, lead and mentor a motivated floor staff
• Organization and cleanliness
Physical Requirements:
• Must be able to work on your feet for at least 8 hours.
• Fast paced movements are required to go from one part of the restaurant to another.
• Must be able to move, pull, carry, or lift at least 35 pounds.
• Occasionally kneel, bend, crouch and climb as required.
Compensation Details
Yearly salary based on experience; specific pay information will be listed on the employment letter
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance detailed on employment letter
