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Front of House Restaurant Manager

Front of House Restaurant Manager

Water into Wine

We provide a warm, inviting, social lounge and eatery which

promotes relationships, connection opportunities and local patronage,

all while offering the enjoyment of experiencing fine wine and artisan food pairings

in a holistic atmosphere in the heart of our Farragut community.

Front of the House Manager

Summary of Responsibilities:

1. Greet, visit with, check on and provide an amazing experience for our

paying patrons. (Hospitality)

2. Train, hire, discipline, fire, schedule and provide a wonderful work
environment for our team members. (H.R.-Team Environment)

3. Monetarily responsible for cash in, cash out, nightly tip out of staff, petty
cash reconciliation, submit bi-monthly payroll to our payroll company and

support Bar Manager and General Manager with maintaining variable costs.

(Business manager)

4. Assist in the development of the wine, cocktail, and food menus. Update,
correctly, any new items we have added to our Toast POS system (Creative

development)

5. Develop new ideas, on site events, special offerings to increase total sales
for everyone to make great money. (Marketing)

How can you do these 5 steps successfully?


• Foster a relaxing and family environment with our local patrons by creating
relationships and encouraging their commitment to returning by providing
amazing service in a clean atmosphere. (90 seat capacity)


• Create a positive and team-oriented atmosphere that is fun, safe, respectful, and
productive. (Managing 3-7 people per shift)


• Encourage and provide daily wine training to develop team members improved
performance, encourage engagement and growth, and maintain low turnover


• Maintain high standards of safety and sanitation (Covid compliant)

• Assist in the development and implementation of in-house marketing with our

social media team

• Ensure the front of the house is in proper operation

• Maintain excellence in food quality and presentation by upholding product

specifications

• Assist beverage manager with pricing, inventory, and cost projections


• Create weekly schedules for the FOH

• Assist our event coordinator with planning staff and organizing on-site and off-

site events

• Manage the restaurant, with the team, in my absence.

How will I help you achieve these goals?

1. I will be positive, encouraging, and supportive of your role as manager

a. Weekly meetings to discuss our issues and concerns

b. I will maintain a regular presence of support and communication

c. I will provide notes, books, articles, or mentorship to build your manager skills

d. Provide you tools and software that assists in your success

2. I will continue to be active in the community (You are welcome to attend)

a. Farragut and Knox Co events that serve our interest

b. Active Networking and marketing events in the community

c. Maintain my Farragut elected board roles

3. I will share monetary, cost reports and general expense reports and gain your assistance in

trimming and leakage

4. I will be approachable and open to your ideas to continue the success of the W2W brand

Skills and Requirements for our FOH manager


• MUST be friendly and personable with our patrons

• Must be organized and accountable for monies, reports, and staffing issues

• Be a well-dressed, honest, a strong leader and team motivator for the staff. Lead

by example

• Minimum of two years full-service restaurant management experience

• Computer skills (Excel) required for nightly cost reports

• Work under the guidelines of a budget and meet projections

• Basic wine service, knowledge of wine varietals and ability to sell fine wine

• Assist with wine menu, beer and liquor menu and maintain inventory records

• Maintain proper liquor and wine waste logs

• Ability to properly lift 50 pounds (Case of wine)

• General understanding of P&L and cost analysis

• Create work schedules for up to 8 FOH employees

• Must be available to close the shift reports, reconcile tip-outs, and ensure the

staff preforms all necessary closing duties at end of shift

• Be available for evenings, approximately +/- 45-hour work week

• Private Parties must be communicated and maintained with proper staffing and

representation by a manager at every private or special event

• Maintain a bi-weekly payroll report and submit to Inova Payroll by the required

deadline

Compensation:


• Paid 1 business week vacation available after 1 year.

• $15 per hour during working interview (up to 4 weeks if necessary)

• Beginning Salary:


• $35,000/year

• Ongoing training + travel opportunities

• One manager meal included during shift and one service drink at the end of the

shift

• Review after 90 days


• Current monthly bonus opportunities range from $200-$1,000
(ranges of bonus are based on reaching your projection earmarks)

Sample schedule:

Monday 4:00-Close
Tuesday (Manger meeting) 2:30-Volume
Wednesday 2:30-Volume
Thursday Off
Friday 4:00-Close
Saturday 4:00-Close

Average week: +/- 45 hours
(Month End inventory, payroll, Wine Dinner Obligations, Distributor tastings and
Special Events may fluctuate this)

Acceptance of Employment

_____________________________________________ Date _________________________

__________________________________________ Signature

Front of House Restaurant Manager

Full time
Farragut, TN
3 - 5 years of experience
High school
$$31,000 to $40,000 per year

Published on 05/12/2021

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