Front of House Manager

Front of House Manager

Purpose: Front of House Manager is responsible for the service in all Cambridge Place dining rooms. Trains and in-services new staff and monitors dining room service. Over sees all activities related to serving and quality of food service. Manages daily operations of Cambridge Place Gift Shop. Is responsible for customer relations, markets the restaurant.

Reports to: Executive Chef, Director of Dining Services.

Primary Job Duties:

1. Trains wait staff and serving staff in proper dining room procedures.
2. Monitors and inspects all dining areas for cleanliness, safety and proper setup.
3. Evaluates employees along with the Food Service Management Team.
4. Responsible for the set up, clean up, and coordination of Fresh Harvest special events and banquets.
5. Visits customers to ensure satisfaction with meals and service.
6. Oversees the Point of Sale system for accuracy and employee training.
7. Attends necessary in-services and department meetings.
8. Plans special events and assists in the coordination of those events for the residents and public.
9. Conducts orientation of new service employees. Continually monitors and retrains service employees.
10. Follows and enforces department policies & procedures, also safety & infection control procedures.
11. Keeps privileged information about residents confidential according to HIPAA guidelines.
12. Upholds Laurel View Village’s code of conduct and follows Corporate Compliance Guidelines, per the LVV Employee Handbook.
13. Performs other duties as assigned.

Other Requirements:

1. Must be able to deal tactfully with staff, residents and the public.
2. Must be able to follow written instructions.
3. Must maintain the care and use of supplies, equipment, appearance of work areas for regular inspection of food service areas for sanitation, order safety, and proper performance of assigned duties.
4. Must maintain confidentiality of resident information.
5. Must attend required training and education sessions offered by the facility.
6. May be required to lift, push, pull, and move equipment, supplies, etc. in excess of fifty (50) pounds throughout the workday.

Qualifications:

1. High school diploma or GED.
2. 2 years experience Hospitality or Institutional Food Service.
3. 1 year dining room management.

Working Conditions:

1. May be exposed to infectious waste and disease (including HBV and HIV).
2. Will be exposed to heat in kitchen work areas and cold temperatures in food storage/freezer areas.
3. Stands, bends, lifts, and moves throughout workday.
4. May be required to work after regular work hours, on holidays and weekends.
5. May be required to work on shifts other than the shift initially hired for.

Efforts have been made to develop a complete job description; however, please be aware that the duties and requirements listed herein are not the only duties which you may be required to perform. The omission of specific statements of duties does not exclude them from being assigned to you if the work is similar, related, a logical assignment to the position, or is necessary in an emergency situation.

Equal Opportunity Employer