Front of House Manager - Rhoda's Restaurant

## Description The Front of House Manager is responsible for the daily operation and overall guest experience of Rhoda’s Restaurant, ensuring exceptional hospitality, operational excellence, and consistent execution of Food & Beverage departmental standards. This position provides leadership to all front of house operations, including the dining room, indoor bar, and outdoor bar, while fostering a positive team culture and maintaining efficient, high-quality service. You will oversee daily staffing, service execution, guest satisfaction, and operational performance while coaching and developing team members to achieve departmental goals. This role requires leading by example and someone who is prepared to support all positions as business demands require. This job description is intended to be a broad description of duties. You will be expected to carry-out all responsibilities in accordance with the organization's policies and applicable laws. Specific information on duties and policies can be found with your supervisor or in the Employee Reference Guide. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions. **** **Essential Job Responsibilities:** - Direct, support, and coach front-of-house team members throughout each shift by assigning responsibilities, monitoring performance, providing real-time feedback, and ensuring appropriate staffing and break schedules. - Complete opening and closing duties in accordance with departmental checklists and standard operating procedures. - Train, mentor, and evaluate staff while fostering a positive, accountable, and team-oriented work environment. - Monitor guest satisfaction by engaging with guests, addressing concerns professionally, and resolving service issues to achieve positive outcomes. - Ensure consistent quality and presentation of food by maintaining close communication with the culinary team and monitoring adherence to established service standards. - Maintain comprehensive knowledge of food menus, beer, wine, spirits, cocktails, as well as resort offerings to support staff training, guest interactions, and overall operations. - Monitor inventory levels, order daily supplies, review financial and operational report, and identify opportunities to improve efficiency, control costs, and enhance the overall guest experience. - Review daily sales, labor, and financial reports to identify trends and support cost control initiatives through effective labor management, inventory oversight, and waste reduction. - Ensure compliance with all health, sanitation, responsible alcohol service, safety, and company policies. - Reliable attendance on all scheduled workdays - Other duties as assigned**** **Personal Skills:** - Excellent interpersonal, motivational, team building, and customer relationship skills. - Capable of teaching others in a positive and constructive manner. - Demonstrate decision-making ability, leadership skills, and ability to prioritize and delegate tasks. - Strong personal character and commitment to Taos Ski Valley, Inc.’s Commitments and Passions. - Provides a guest experience that exceeds the guest’s expectations. - Ability to gracefully and humbly accept criticism and opportunities for growth. - Ability to stay positive, focused, and constructive when faced with set-backs, challenges and while working in an ever-changing environment. **** **Qualifications/Knowledge:** - Minimum of 6+ months of restaurant experience, including 6+ months of team leadership experience required - ***Must already have or be willing to complete the New Mexico Food Handlers Certification upon hire.*** - ***Must already have or be willing to complete the New Mexico Alcohol Server Certification upon hire.*** - Advanced knowledge of regulatory and safety policies and procedures - Proficient mathematical skills for managing inventory - Proficiency with Microsoft Office and Square Point of Sale preferred - Ability to arrive at w…