Foh Manager

Job Title
- FOH Manager & BOH Manager
- Job Number
- 72761
- Skills
- MS Excel,MS Outlook,MS Word,POS Systems,Windows
- Industry
- Restaurants
- City
- Ekurhuleni (East Rand)
- Job Description

The Front of House Manager is responsible for the day-to-day operation and management of the main restaurant. as well as help in catering operations. They are responsible for supervising front of house staff and for reporting to the Food and Beverage Manager. - Manage a team of front of house staff including scheduling, training, and general supervision - Oversee that all opening and closing duties of the outlets are completed correctly and that cleanliness and maintenance are maintained - Responsible for daily deposits, and the correct operation of the POS systems - Balancing of all daily and nightly cash drawers and POS - Inventory and maintenance of par levels for front of house items and those used within the Restaurant, Providing excellent customer service to guests and excellent leadership to employees - Enforce and monitor all health, safety, and sanitation standards in their area - Assist with catering function management - Handle guest complaints according to provided guidelines - Work closely with the Back of House Manager to provide a seamless experience - Will report directly to the Food and Beverage Manager - Responsible for quality assurance of products leaving their outlets, The purpose of the Front of House Manager is to assist the Food and Beverage Manager in all aspects of the main restaurant and especially the Restaurant, They provide a more detailed supervisory eye on the specifically Front of House operations. BOH Manager function: The Kitchen Manager is responsible for all kitchen functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. The Kitchen Manager is responsible for the training of employees in connection with purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points. Fill in where needed to ensure guest service standards and efficient operations Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items 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
- Inherent Requirements
- Minimum Qualification
- Certificate / Restaurant
- Terms