Front of House Restaurant Manager at Puckett's in Franklin - A Marshall Hospitality

Franklin, TN

About the Job

Puckett's Restaurant in Franklin is hiring a qualified Front of House Manager to join our team in Franklin TN. We are looking for a leader with a hands-on and positive leadership approach as we continue to grow and build in this high energy market. Please visit our website for more information about our concept and company at puckettsgrocery.com.

Puckett's is a part of the A. Marshall Hospitality family of restaurants which also includes 7 other Puckett's Grocery & Restaurant locations, Deacon's New South, and 2 Scout's Pub locations.

POSITION INFORMATION
Position: Front of House Manager
Location: 120 4th S, Franklin TN 37064
Start Date: As Soon as Available
Status: Full-time / Exempt and at-will
Hours: Vary - Days, Evenings, Weekends

Pay: Starting at $55k+ depending on experience and talents!

JOB SUMMARY

The Front of House Manager's role is to oversee, direct, and coordinate the planning, organization, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

BENEFITS PACKAGE

Semi-annual bonus opportunity based on a percentage of base salary is available after 6 continuous months with the company. Locations can earn partial, full, or up to 120% of their bonus potential with our accelerators. This position is eligible for 6% of base salary.
Two weeks paid vacation per fiscal year, available after 6 continuous months with the company.
Annual Incentive Trip - we set stretch goals annually for each location, and for the locations that meet those goals we take them on a five day mostly paid trip to celebrate. We have been to places like Cabo San Lucas, Telluride, CO, and on a cruise! You must be with the company for 10 months to be eligible.
Eligibility to participate in the company's employee health benefits program which includes Medical, Dental and Vision Insurance stated 60 days after hire, plus the first of the month
Short-Term Disability Insurance, which includes Paid Maternity Leave
50% discount for you and your immediate family at your restaurant of employment for in-house food and non-alcoholic beverages
50% discount at any of our affiliated restaurants for in-house food and non-alcoholic beverages and apparel
Discounted rates available for catering services for all of our affiliated restaurants.

ESSENTIAL RESPONSIBILITIES

PRIMARY

Promote, work, and act in a manner consistent with the mission of A. Marshall Hospitality: "To make every person we interact with feel like family and to make every guest a fan."
Understand completely all policies, procedures, standards, specifications, guidelines and training programs and ensure that all are followed and completed on a timely basis.
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.
Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance.

QUALITY & SERVICE

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.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Must coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Estimate food and beverage costs and requisitions or purchase supplies, equipment, and food and beverages.
Oversee cleaning and maintenance of equipment and facilities to ensure that all health and safety regulations are adhered to.
Investigates and resolves food quality and service complaints.

OPERATIONS

Ensure that all products are received in the correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Maintain food and equipment inventories and keep inventory records.
Order and purchase equipment and supplies.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

FINANCIAL

Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Count money and make bank deposits
Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.

TEAM MANAGEMENT

Direct hiring, assignment, training, motivation and termination of personnel.
Assess staffing needs and recruit staff.
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.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
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.
Continually strive to develop staff in all areas of managerial and professional development.
Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
Attend all scheduled employee meetings and offer suggestions for improvement.
Fill in for fellow employees when needed to ensure guest service standards and efficient operations.

ADDITIONAL

Monitor employee and guest activities to ensure liquor regulations are obeyed.
Schedule use of facilities or catering services for events such as banquets or receptions and negotiate the details of arrangements with clients.
Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Establish and enforce nutritional standards for dining establishments based on accepted industry standards
Take dining reservations.

Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

ESSENTIAL TOOLS & TECHNOLOGY

Cash Register
Aloha Point of Sale System or Toast Point of Sale System, depending on location
R365: Restaurant Management Platform
Payroll Company/HRIS System: Dominion Payroll
Google for Business: Google Email, Google Drive, and Google Calendar
Inventory Management Software: R365
Word Processing Software: Microsoft Word or Google Docs
Spreadsheet Software: Microsoft Excel or Google Sheets

ESSENTIAL QUALIFICATIONS

Be 21 years of age or older.
Have reliable transportation to and from work.
Must pass the federally mandated E-verify process.
Must have an Alcoholic Beverage Commission (ABC) serving permit.
At least 2-year experience in Front of House Operations and/or experience as an Assistant Manager in the food and beverage industry preferred.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 10 hours).
Be able to work weekend and evening shifts.

ESSENTIAL COMPETENCIES

Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
Excellent communication skills for dealing with diverse staff.
Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
Self-discipline, initiative, leadership ability and outgoing.
Pleasant, polite manner and a neat and clean appearance.

EEO STATEMENT
A. Marshall Hospitality is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, gender (includes pregnancy or related medical conditions), genetic information, marital status, national origin, disability or handicap, veteran status or any other protected characteristics in accordance with applicable federal, state and local laws. We are drug-free, provide reasonable accommodations where requested and available and participate in the Federal E-Verify process.
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Source : A Marshall Hospitality