Front of House Manager

Description

How would you like to have a 4 Day Work Week?

Pinstripes is known for attracting exceptional people who are passionate about service. Our Venues are dynamic in layout and design, no one Pinstripes is the same as the other. We generally entertain hundreds of guests a week through our Bistro, Bowling, Bocce, or Bar areas. We also host and execute numerous events a week from corporate small happy hours, to social gatherings, to 3 coursed seated dinners.

Your first exposure is an intensive training program in one of our venues. Our Managers come from all backgrounds and industries, you are not expected to be an expert on day one, and will be given many opportunities within our training program to show your strengths. Every manager is required to run a workgroup, server, bar, host, busser, etc. We work as a team to ensure our venues are run at the highest level. Our managers embody this idea and drive it with the staff on a daily basis.

Managers will be exposed to every workgroup (service, host, and bar), manage different zones of the venue, run private events, and you will see daily, weekly, and quarterly financials so it clear how to move the venue forward financially. From professional development classes, to mentoring and guidance from your colleagues, we create well-rounded restaurateurs who are also savvy businesspeople.

We are hiring and building up our teams at our current 17+ locations so we are in a position to springboard and offer relocation to key team members to help lead these new venues. Our management team search is focused on individuals who are dedicated to consistently driving high standards and achieving service excellence. Those who enjoy a small-company-feel, are adept at building relationships, and have a single-minded focus on delivering quality should apply.

Requirements

A Pinstripes Manager executes systems, interacts with guests, and holds staff accountable to company standards. He/she is responsible for day to day operations. Managers have an opportunity to quickly advance their careers forward within a growing company! It is required for the Manager to:

Standards

• Knows the specs and standards in the Training Manual
• Actively seeks opportunities to uphold company standards for food, beverage, service, and aesthetics
  
  

Shift Execution

• Ability to run and execute shifts
• Ability to open & close the venue with the correct aesthetics
• Maintain company standards for aesthetics throughout the shift
• Staffing Levels
• Shows ownership of assigned area
• Attention to detail
• Ensures good shift flow
• Actively controls labor to hit budgets
  
  

Coaching & Teaching

• Hold Inspirational and knowledgeable Pre-shifts
• Engaging with the staff
• Communicates the information to the staff
• Coach service in all workgroups: See It, Say It
• Ability to hold disciplinary or hard conversations with staff and hold people accountable
• Communicates staff issues well with other Managers
  
  

Workgroup

• Workgroup systems are followed in adherence to the Training Manual
• Schedules are fair, done on time, and communicated properly
• Executes corporate training program
• Understands hiring standards and participates in the hiring process
• Works well with the staff and is respected
• Holds timely inventories
• Stays in tune with the numbers
• ‘Cost of Sales’ – keeps costs in line with expectations
  
  

Staff Relations

• Professionalism
• Communication
• Strategy
• Is approachable and is the ‘Go To’ Manager on the floor
  
  

Guest Relations

• Table touches with guests
• Actively seeks to engage and connect with the guest
• Ability to handle guest situations and to solve the guest completely
• Actively seeks community involvement