<p>Who We Are:</p> <p>NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.</p> <p>Job Details</p> <p>Position: Front of House Manager</p> <p>Location: Bridgewater, NJ</p> <p>Schedule: Full Time</p> <p>Pay: $27/hr</p> <p>Pay Frequency: Weekly - Direct Deposit</p> <p>What We Offer You:</p> <ul> <li> <p>Generous Compensation & Benefits Package</p> </li><li> <p>Health, Dental & Vision Insurance</p> </li><li> <p>Company-Paid Life Insurance</p> </li><li> <p>401(k) Savings Plan</p> </li><li> <p>Paid Time Off: Vacation, Holiday, Sick Time</p> </li><li> <p>Employee Assistance Program (EAP)</p> </li><li> <p>Career Growth Opportunities</p> </li><li> <p>Various Employee Perks and Rewards</p> </li></ul> <p>Front Of House Manager Job Summary</p> <p>A NEXDINE Front of House Manager is responsible for overseeing daily operations, ensuring client and customer satisfaction, assisting with staff. Key duties include assisting staff, training, handling customer service and complaints, assisting with event planning and setup, and maintaining company standards for safety and sanitation. The role may also involve assisting with cafe stocking, coffee setup and breakdown.</p> <p>Key responsibilities</p> <ul> <li> <p>Staff management: Schedule, train, and supervise front-of-house staff, ensuring productivity and adherence to company standards.</p> </li><li> <p>Customer service: Ensure excellent customer satisfaction by overseeing dining services, responding to complaints, and interacting directly with guests.</p> </li><li> <p>Event coordination: Assist the General Manager with planning and executing catering events, including setting up and breaking down events, and potentially meeting with clients to review event requirements.</p> </li><li> <p>Operational oversight: Manage daily operations for both front and back of house areas, which may include financial recordkeeping, inventory, and purchasing supplies.</p> </li><li> <p>Quality control: Ensure company standards for safety, food handling, sanitation, and productivity are maintained.</p> </li><li> <p>Equipment and supplies: Inspect equipment and supplies, arrange for repairs or purchases, and ensure quality control for all incoming products.</p> </li></ul> <p>Required skills and attributes</p> <ul> <li> <p>Leadership and team-oriented approach</p> </li><li> <p>Strong communication and customer service skills</p> </li><li> <p>Ability to work under pressure</p> </li><li> <p>Proficiency in scheduling</p> </li><li> <p>A spirit of hospitality</p> </li><li> <p>Stock service areas with supplies such as coffee, food, tableware, and linens as needed.</p> </li><li> <p>Perform cleaning duties as assigned, including but not limited to, sweeping and mopping floors, tidying up service station, clearing tables and taking out trash.</p> </li><li> <p>May wash pots, pans, dishes, utensils, or other cooking equipment.</p> </li><li> <p>May assist in supporting culinary staff at numerous stations as directed.</p> </li><li> <p>Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.</p> </li><li> <p>May perform other duties and responsibilities as assigned</p> </li></ul> <p>Physical Demands</p> <p>The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.</p> <p>Work Environment</p> <p>The Front of House Supervisor operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The team member is frequently exposed to heat, steam, fire and noise.</p>