Front of House Lead

To be effective, an individual must be able to perform each job duty successfully.

• Ensures high caliber guest service during each interaction with each guest, vendor, team member, and visitor. Provides excellent customer service, greets guest while in the dining room, take ownership over guest needs, and represents the MACU brand professionally.

• Responsible for some food prep: peeling, cutting, stocking, storing fruits and vegetables.

• Responsible for guest check out support, station sign maintenance, support beverage ordering and inventory including coffee, cleaning, and stocking all FOH items, some dish washing occasionally, and regular customer service.

• Greets guests, answers questions, and resolves issues throughout the service and dining room while tending to your responsibilities.

• Responsible for all front of house breakfast set up: preparing breakfast fruit and yogurt bar, pastry display and signage, coffee station brewing as well as machine cleaning, and service items.

• Responsible for setting up required food stations as outlined by Manager.

• Responsible for communication with the Chef and sous chefs to properly label and set up guest facing food stations.

• Be able to deescalate difficult situations with guests, vendors, employees, and team members while remaining positive and professional.

• Maintains complete knowledge of and compliance Health Department regulations; always maintains excellent self and kitchen hygiene.

• Participates in and attends departmental meetings, staff development, and professional programs, as appropriate.

• You will perform additional duties as assigned that may be outside the normal scope of duties based on the business needs.

KNOWLEDGE, SKILLS, and ABILITIES

The requirements listed are representative of the knowledge, skills, and/or abilities required.  Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.

Experience

• 1+ years of functional supervisory experience

• 2 years food and beverage experience

• Heavily preferred 1 year sports arena club level experience or on-site catering experience any level.

• Preferred knowledge of cash handling procedures and reconciliation of cash banks.

• Observable good business etiquette.

• Observable zest for food, beverage, and guest service.

Education

AOS in hotel restaurant management or 5 years experiences in restaurants, hotels, and/or related food service operations of similar caliber.

Licenses, Certifications, Registrations

• Current Food Handlers Permit

• Preferred Current ServSafe Manager Certification or must complete within 3 months of hire.

Managerial Responsibility

None

Computer/Office and Equipment Skills

• Moderate Microsoft Office Suite Programs including Outlook and ability to easily navigate websites and online ordering programs.

• Ability to navigate, learn, and utilize appropriate point-of-sale (POS) systems, and any other required operating machines (i.e., coffee machines, soda fountain machinery).

Language Skills

• Observable good communication skills both written and verbal in English.

• Ability to communicate on various levels including with senior and c suite leadership, managers, departmental, customers and associates both written and verbally.

• Must be fluent in kitchen language and common terms including cooking terms and service language.

• Demonstrated ability to read and follow instructions.

• Additional languages a plus.

Other Skills and Abilities

• Strong leadership potential and desire to work in a values-based organization.

• Demonstrated excellent customer service skills.

• Proactively solves problems and actively improves processes and create efficiencies.

• Proven ability to direct team members clearly and concisely while positively influencing employee behavior and performance.

• Professional, exercises personal discretion and independent judgement.

• Demonstrated inter-personal skills including the ability to lead and collaborate with internal team.

• Self-starter with strong organizing and time management skills and the ability to work productively and efficiently in a fast-paced environment with multiple orders and timelines as it relates to your role.

• Adaptive to change, responds positively to altered circumstances or conditions.

• Possess a desire and willingness to learn and continually update knowledge base.

• Take initiative to be a problem solver and provide suggestions to improve processes and efficiencies.

PHYSICAL ABILITIES / WORKING CONDITIONS

Physical Demands

Ability to sit, talk, and hear consistently.

Must be able to bend, stoop, squat and stretch to fulfill tasks.

Also, you must be physically able to walk without assistance on various surfaces for an extended period. This position requires manual dexterity, grasping, writing, standing, sitting, walking, repetitive motions, bending, and climbing.

Vision Requirements

Close vision (clear vision at 20 inches or less)

Distance vision (clear vision at 20 feet or more)

Weight Lifted or Force Exerted

Ability to lift 50 pounds regularly. Must demonstrate common knowledge of kitchen and restaurant safety. Must be physically able to lift and carry heavy trays and equipment as well as delicate dishware and glassware.

Environmental

Fire, hot oil, hot surfaces, knives, cleaning chemicals.

Noise Environment

Moderate noise, hood system, pots clanking, scraping, hammering, chopping.