FOH Manager - Stephanie's - Boston Logan Airport

POSITION SUMMARY: At Paradies Lagardère, our mission is to maintain first-class standards that exceed the expectations of the customers and business partners we serve. Our Dining Division is a true restaurateur. We are passionate about connecting with each of our guests on multiple levels. From an inspiring restaurant design or live entertainment that captures a traveler’s attention, to the top-notch quality of our culinary offerings and the exceptional hospitality delivered by our teams, we focus on more than just restaurant operations. We specialize in experiences. The Front of House Manager ensure guest satisfaction through proper training of employees and adhering to company SOPs. They supervise the front of house employees in full-service restaurants making sure team members perform a variety of tasks, from preparing food, stocking supplies, serving, proper cash-out procedures, POS training, cleaning tables and counters, resetting/bussing tables, greeting guests and answering questions. Whether working in an on-trend national brand, or an iconic concept from the local community, you will create and deliver first-class experiences for the traveling public. In joining our team, you commit to supporting this mission by demonstrating our service standards at all times and holding all team members to the same. Providing a safe work environment of trust and respect free of harassment is expected. DUTIES AND RESPONSIBILITIES All Paradies Lagardère jobs, including the Front of House Manager, require that you embody a positive company image by providing courteous, friendly, and efficient service with a smile to customers and team members at all times. You must embrace our family culture by following our core values, TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, Commitment), recognize and satisfy all restaurant guests as well as be accountable to the Company and Restaurant Managers. Functions include, but are not limited to the following areas: Team Member Leadership & Development • Must have a passion for the guest! • Must say “Yes”, “Please”, and “Thank You”! • Must smile often! • Exceed First Class Service standards and behavior with guests, business partners, and peers. • Maintain a professional company image by adhering to all grooming and uniform guidelines, including slip resistant shoes. • Maintain company standards for food, beverage, service, and atmosphere while building positive customer relations. • Warmly greets and acknowledges guests upon arrival. • Serve as a role model and provide accessibility to staff while developing leadership and motivational skills. Exhibit efficiency in completing job requirements by working with a sense of urgency and consolidating tasks. • Supporting programs to enhance staff morale and training, which includes writing of schedules. • Effectively lead the restaurant while the Manager or Assistant Manager is not present. • Acts with integrity and honesty while promoting the company culture. Operations: • Assist with food, beverage, labor-management costs, receiving, storage, and inventory management. • Lead each shift by delegating duties, assigning tasks, and following up with all team members. • Demonstrate management and leadership ability through building effective relationships with customers, supervisors, and team members. • Must be proficient in each area of the restaurant to assist when necessary. • Follow inventory control procedures to reduce product loss. • Maintain cleanliness and organization throughout the restaurant. • Prepare food when necessary. • Check food quality and temperatures throughout the day to maintain Health and Safety regulations. • Ensure the security and safety of guests and team members through pro-actively following proper sanitation and safety procedures. • Follow proper procedures and guidelines for opening and closing the restaurant. • Identify back-ups in the kitchen and work with managers to re-organize when necessary. • Must demonstrat…