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Front of House Manager

Summary
Supervises and manages main kitchen function for regular serving lines and catering events.

Responsibilities
• Hire and schedule (year-round, temp agency staff and summer staff employees)
• Supervise and train staff and volunteers
• Develop regular, seasonal, and group-specific menus and as special events require
• Develop and maintain vendor relationships
• Control food cost via daily production planning, perishable inventory control, and food items’ selection and recipe development
• Other job duties as assigned

Requirements
• Interpersonal, organizational, and supervisory skills
• Computer and general office skills
• Customer service skills
• Training skills
• Negotiation, purchasing, and vendor relationship skills

Education, Work Experience, and Other Qualifications
• Culinary or restaurant management degree preferred or equivalent work experience
• Food service management experience

Physical Demands and Work Environment
• Must be physically able to lift weights up to 50 pounds
• Must have manual dexterity sufficient to use kitchen utensils and equipment
• Ability to stand for long periods and be able to stoop, squat, and climb as necessary

Time:  Full-Time Year Round
Salary:  Paid
Category:  Food Services

Updated: 9/25/2023 8:22:19 AM