Posted on Nov. 16, 2016
Front Of House Managers for our new St. Peters Location
Also accepting applications for all Llywelyn's locations:
*St. Peters *Winghaven *St. Charles *Wildwood *Soulard *Central West End *Webster Groves
Reports to :
General Manager, Regional Manager, Director of Operations
Summary of Position:
Directly responsible for all Front of the House functions including preparation and maintenance of quality standards; sanitation and cleanliness; hiring and training of employees in methods of hosting, serving, bartending, food running, and floor managing all while upholding the Llywelyn’s Pub culture, ideals, and MVV. The Front of the House Manager will be responsible for maintaining and scheduling proper staffing levels based on location budgets and staffing pars.
Duties & Responsibilities:
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Make employment and termination decisions consistent with General Manager guidelines for approval or review.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop your staff in all areas of managerial and professional development.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Provide advice and suggestions to General Manager as needed.
Be 21 years of age.
Have high volume bar tending experience
Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
Have knowledge of service and food and beverage, generally involving at least one year of front-of- the-house operations and/or assistant management positions.
Possess excellent basic math skills and have the ability to operate a cash register or POS system.
Be able to work in a standing position for long periods of time (up to 5 hours).
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Must have the stamina to work 50 to 60 hours per week.
Eligible Employees will receive Health Benefits and Paid Vacation. Great advancement opportunities!
"We are dedicated to providing a warm and inviting community gathering place; while celebrating Celtic inspired food and drink. Through our knowledgeable and friendly staff we are committed to a personalized guest experience. Celtic for Good Times!"