FOH Manager

About Us

Our vision is to: Share Alaska with the world. Our mission is to: Transform our community with innovation and creativity through the best locally crafted goods and legendary hospitality in Alaska! Our Core values: Be Legendary, Be Honorable, Be One Team.

We own and operate several restaurants, hotels, and breweries in Anchorage and Denali National Park. We are a fast-growing company and are searching for strong leaders that believe in our vision, will accomplish our mission, and live our core values.

Position Summary

The FOH Manager is responsible for managing all front-of-house (FOH) operations in conjunction with the back-of-house (BOH) in the restaurant during opening, mid, and closing shifts. Key responsibilities include coaching, developing, and disciplining team members during service, managing the guest experience to ensure that it is always up to the gold standard, overseeing the quality of our food and beverages, and supervising the overall restaurant flow and experience on a shift-by-shift basis. The FOH Manager is charged with ensuring service at the highest level and never letting standards slip. The FOH Manager’s focus is improving internal operations to solidify and optimize performance.

Manager-in-Training (MIT) Program ??

New managers will participate in a structured Manager-in-Training (MIT) Program designed to immerse them in our company's unique culture, operational best practices, and high-standard service model. This comprehensive orientation ensures every manager is equipped to champion our mission and live our Core Values: Be Legendary, Be Honorable, Be One Team.

Essential Duties and Responsibilities

Shift Execution

• Perform opening, mid, and closing shift duties, ensuring the restaurant is fully prepared for service.
• Manage daily operations including cleanliness, organization, revenue opportunities, and staffing levels.
• Exercise discretion and independent judgment in facilitating zone management and adjusting staffing needs based on business volume.
• Ability to quickly and accurately identify critical information and make independent judgments in accordance with the philosophies and business practices of the Company.

Guest Relations Management

• Manage guest relations and execute effective guest recovery, turning challenges into legendary experiences.
• Provide exceptional guest service, thereby setting the gold standard for all employees.
• Monitor staff performance and hold staff accountable for their performance, ensuring every guest's experience meets our established standards.

Personnel Management

• Make hiring and termination recommendations to the General Manager.
• Train, coach, develop, and discipline all front-of-house employees through ongoing feedback and the establishment of clear performance expectations.
• Participate in on-going education for team members, including creating and implementing effective training programs.

Operational Execution

• Manage supplies deliveries and inventory and maintain accurate records of invoices.
• Ensure safety & sanitation standards are consistently met.
• Ensure the restaurant and bar are in complete compliance with all local, state, and federal regulations.
• Observe employees to ensure the safe and legal service of alcohol (TAPS compliance).
• Accurately execute company initiatives and policies with a constant focus on improvement to quality, service, and operations.

Qualifications

Knowledge, Skills, and Abilities Required

• Excellent service skills and a passion for hospitality.
• Must possess a strong attention to detail to ensure standards never slip.
• Ability to work effectively in a high-stress, fast-paced environment.
• Must possess strong leadership skills, with demonstrated ability to build relationships and manage staff at all levels.
• High personal integrity, professionalism, and maturity.
• Proven problem-solving abilities and sound judgment.
• Excellent math, reading, writing, and communication skills.

Essential Physical Requirements

• Must be able to walk and stand for the entire shift, up to 12 hours.
• Must be able to continuously reach, bend, and stretch.
• Must be able to lift and carry up to 40 lbs.

Education and Certifications

• Bachelor's degree preferred, not required.
• Current TAPS and Food Handler or ServSafe Certifications are required OR ability to obtain these certifications within the first 30 days of employment.

Experience

• At least 1-year experience in a high volume ($3-$5 million), casual/upscale restaurant is strongly preferred but not required.
• Experience in a supervisory or management role preferred but not required.

Salary

• Commensurate with experience.