Company description

The Tillerman is an inn, restaurant and events space located just outside the Rockwellesque town of Bristol, Vermont. We work on a historic property that dates back to the late 1700's. Our vibe is Old New England meets hippie Northern California meets a flower market meets a farmers market that then decided that wool, wood, leather, and rich color would be it's look and palo santo, pine, and wild sage its smell. We like our guests to engage all 5 senses when they're here and soak it all up. Don't get us started on what it tastes like....come and see for yourself!

Job description

Job Description:

The Front of House Manager is responsible for overseeing the day-to-day operations of the restaurant's front-of-house, ensuring exceptional customer service, efficient workflows, and a positive dining experience for guests.

Key Responsibilities:

• Supervise and coordinate front-of-house staff, including hosts/hostesses, servers, and bartenders.
• Create monthly schedule (by the 25th of previous month)
• Ensure smooth operations during service hours, managing reservations, seating arrangements, and guest flow.
• Train, motivate, and evaluate front-of-house staff to maintain high standards of service.
• Handle guest inquiries, concerns, and feedback to ensure customer satisfaction.
• Collaborate with the kitchen and back-of-house staff to ensure seamless communication and service.
• Collaborate with event management for special events and parties in dining room and beyond
• Monitor inventory levels of front-of-house supplies and place orders as needed.
• Enforce health and safety standards, including food safety and cleanliness.
• Oversee the setup and breakdown of dining areas before and after service.
• Create and maintain a positive and energetic atmosphere for both customers and staff.

Qualifications:

• Previous experience in a supervisory or managerial role in the restaurant industry.
• Strong leadership and communication skills.
• Excellent customer service and interpersonal skills.
• Knowledge of restaurant operations, including point-of-sale and reservation systems.
• Ability to handle stressful situations and resolve conflicts.
• Can-do attitude and willingness to go above and beyond

Job Requirements:

• Ability to work evenings, weekends, and holidays as needed.
• Physical stamina to stand and move for extended periods.
• Capacity to lift and carry trays and other restaurant equipment.
• Familiarity with reservation systems and basic computer skills.
• Knowledge of wine/beer/spirits.

Typical work schedule for postion

12:30pm-10pm Daily Wednesday - Saturday

Meetings on Tuesdays

Daily Sched:

Confirm reservations daily, configure floor plan

Edit Food, Dessert and Beverage Menu documents

Edit POS system to reflect daily menu, add items and change menus as necessary

Print nightly menus

FOH Arrival begins at 3pm

3-4:30 ensure set up of the dining room is accurate and staff is following opening checklist

4:30-Dinner service- expo station, assist host, bartender, servers as needed

-Maintain customer satisfaction by trouble-shooting and correcting checks, other issues

End of Dinner service- ensure closing procedures complete

Weekly/Monthly tasks:

FOH Schedule

Monitor inventory levels of paper products, cleaning supplies, alcohol, etc.

Coordinate special events and parties with events manager

1. Compensation

• Salary range $45k-$50k DOE
• Paid health, dental, & vision insurance
• Two weeks paid vacation
• Employee discount

Take a look at the New York Times 36-hours in Burlington, VT
https://www.nytimes.com/interactive/2023/09/07/travel/things-to-do-burlington-vermont.html

Compensation

this position is: salaried, $35,568* - $50,000

Application instructions

Deadline

April 30, 2024