I. POSITION SUMMARY

With limited supervision, the Manager is responsible for the daily operations of the front-of-the-house functions in a restaurant, including appearance, presentation, customer experience and professional leadership and direction to FOH employees, bartenders, waitstaff, bussers and host.

II. POSITION DETAILS

• Assist with staffing level and determining which staff are assigned to each shift
• Manages all employees to maintain high employment quality standards consistent with the Bass Pro Shops brand including, but not limited to, hiring, development, counseling, promotion, discipline and termination as appropriate.
• Enforce safety and sanitary practices and maintenance for front-of-the-house. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances; all health inspections meet required state standards.
• The operational basics and standards are adhered to with total commitment and passion through providing direction and guidance to employees.
• Actively participates as a member of the management team.
• Assists in the hiring and training and development of front-of-the-house employees.
• Responds to guest comments and seeking opportunity to build customer count while educating and empowering other associates to act in similar capacity
• Sets excellent customer service and work examples.
• Demonstrate knowledge of entire menu and preparation.
• Maintain current and accurate collateral in areas in front-of-the-house
• Engage in community and market related opportunities at the restaurant.

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III. MINIMUM REQUIREMENTS

• At least two (2) years of previous external management experience or management training positions working all facets of front-of-the-house restaurant operations or has a four (4) year degree in a relevant field (e.g., Hotel/Restaurant Management) or six (6) months management experience in Bass Pro Shops in FOH operation.
• Must be able and willing to work a flexible schedule including days, nights, weekends and holidays.
• Legal authorization to work in the United States
• Minimum age 21 years.

IV. PREFERRED REQUIREMENTS

• Experience in serving and managing beer, wine and liquor
• Awareness of state and local liquor laws
• Some college level coursework
• Computer skills