Front of House Manager - 1 - Brookfield Bar (Brookfield, WI)

Bar Louie

Brookfield, WIFull-time

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Qualifications

  • •Guest 1st Mentality
  • •Coach not Boss approach to Team Building and Day to Day communication
  • •Fully engaged, service minded attitude
  • •Minimum 1-2 years as Manager of at least two or more employees in a casual themed restaurant/bar or as a high performing Bar Louie Key Employee
  • •Expertise in either Front or Back of House Leadership
  • •Experience in budgets, forecasting, marketing, promotions, ordering, inventory, scheduling, interviewing, retention, sales building, motivating
  • •Computer knowledge (Excel, Windows, POS, etc.)
  • •Must possess strong leadership abilities
  • •Ability to manage, coach, teach and train at least two or more Team Members
  • •Ability to provide feedback on performance to those Team Members
  • •Must be alert to Team Member and Guest needs
  • •Command of the English language
  • •Available to work 55 hour work week
  • •Must be able to stand 10-12 hours
  • •Good listening and verbal communication skills
  • •Good hearing for safety and accurate communication
  • •Must be able to lift 50 pounds
  • •Respectful, Results Driven, Smart, Trustworthy, Innovative, Team Oriented
  • •Chooses the right Attitude: Be Bold – Be YOU – Be the Best
  • •100% commitment to follow all internal monetary control measures, including, but not limited to: petty cash disbursement and accounting procedures, deposit monies, banking procedures, check writing and register balance
  • •17 more items(s)

Responsibilities

  • •Honors and uses Louie’s Management philosophies to make decisions
  • •Guest 1st Mentality
  • •Create Relationships
  • •Treat it Like You own it, Be there – Be present
  • •Believes in and follows all Employee Handbook standards and expectations in the management of at least two or more Team Members
  • •100% focus and dedication to Louie is, I am Louie, Louie’s House Rules and Louie’s Management philosophies
  • •Responsible for coaching all Team Members every shift in all departments to ensure they are following job descriptions, processes, policies and procedures
  • •Assumes 100% responsibility for coaching Servers and/or Host Team; creates server schedules ensuring all schedules are aligned with Guest satisfaction and budget; provides quarterly 1:1’s for all servers and/or hosts and bi-annual reviews for all servers and/or hosts
  • •Assumes 100% responsibility for ordering and inventory of supplies for servers and/or hosts
  • •Uses daily/weekly perpetual for cost effective and efficient ordering
  • •Assumes 100% responsibility for the quality of the Guest experience
  • •Primary responsibility for management of the front of house
  • •Follows Success Routines checklists and holds self and Key Employees to routines
  • •Recruits, interviews and selects new Servers and/or Hosts adhering to the Bar Louie standards and PeopleAnswer process
  • •Ensures all Server and/or Host training and development is done correctly and thoroughly to ensure retention and minimal turnover
  • •Responsible for taking all actions necessary (including coaching, discipline, and/or recommendation of termination of employment) with regard to Team Members to ensure compliance with Bar Louie’s standards and policies
  • •100% responsibility for assigning daily/weekly goals to Servers and Team Members
  • •Ensures goals are achieved by such individuals, while accomplishing his/her own goals
  • •100% commitment to follow all internal product control measures, including: food and liquor inventories, purchases and loss prevention measures (steak counts, high cost item sheets, etc)
  • •Demonstrates 100% commitment to management, Team Member continued training and development
  • •Demonstrates 100 % commitment to the cleanliness, sanitation and organization of all front and back of house areas, including: service stations, bar, office, walk in, dry storage and dishwashing areas
  • •Reviews all purchasing to ensure purchasing is the best quality products per spec at the best price possible based on discretion and independent judgment
  • •Assumes 100% responsibility that all receiving is physically accounted for at the price quoted
  • •Works with the accounting department, providing all accurate information needed to produce DSR’s, Flash Reports, P&L’s, budget and payroll
  • •100% commitment to lead Servers, Bartenders and Cooks within the means of the budget provided with a Quality 1st approach
  • •Works with all Team Members to assure 100% quality in our food and beverage products 100% of the time
  • •23 more items(s)
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