To add to our innovative luxury lifestyle platform, RH launched its first Food and Beverage Program in 2015 with an emphasis on ingredient driven seasonal cuisine with a curated world class wine list and artisanal beers.
RH is seeking a Front of House Manager with a demonstrated ability to support company leadership in the development and execution of business strategies to support our successful Food & Beverage concept in 2015. This includes performing regular front-of-house management duties to include training of service staff, and providing world class customer service to internal and external guests while taking great care of the equipment and facilities. The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position.
Live and breathe our Values and Beliefs
Deliver first-class service to both internal and external guests
Work in partnership with the rest of the Food & Beverage management team to develop strategies to grow the business.
Directly lead and manage floor staff during daily shift rotations
Run pre-shift meetings: communicate key business updates, map and communicate station coverage plan, lead Values messages/exercises, create and conduct on-the-job staff training
Adapt staffing coverage and flex staff up/down throughout shift as needed to cover client demand
Contribute to daily Manager Notes log with record of all staff, training, service, and food issues dealt with during shift; participate in weekly Management Meetings to develop strategies and processes to improve service and increase sales
Recruit the right level and type of talent for our ever-changing business
Conduct hiring interviews, mentor, train, and conduct in-the-moment coaching to develop teams and deliver sales
Resolve human resources issues in a timely manner, partnering with HR, GM, and Executive Chef
Embrace change and deliver top results no matter the obstacle
Be accountable for financial audits and paperwork: till cash, bank deposits and change requests, daily balancing and tip tracking
Have thorough knowledge of all scheduling, payroll and tip payout procedures; perform as needed
Resolve associate and client issues in the moment, within established guidelines
Enforce standards, policies, paperwork and procedures
Foster and maintain open communication between FOH and BOH management and staff
Multi-task at a high level; prioritize among multiple complex daily priorities
Order BOH product and supplies, receive, take inventory, and process invoices as needed
Communicate with management any product or service issues or opportunities for the Pantry area.
Minimum of 2 years management experience in hospitality industry
ServSafe Manager Certified
Strong food and beverage knowledge with an emphasis on ingredient driven seasonal cuisine, wine and beer
21 years or older
Ability to work independently and with all levels of leadership in a fast paced environment
Strong ability to lead an F&B team and own accountability for specific revenue goals
Excellent written and verbal communication skills with notable attention to detail
Team player with enthusiastic outlook and creative mind
Strong decision making abilities
Mac and PC knowledge
Experience with Excel and Word a plus
Experience with industry software, i.e. Aloha or similar POS systems
Business development or entrepreneurial experience a plus
Must be able to lift up to 50 pounds
Must be able to work standing and walking for extended periods of time
This position is full time. Candidates must be willing to have flexible schedules and must be willing to work weekends, evenings, and holidays in rotation.
Must be willing to relocate
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