How much does an Front of House Manager make at companies like 3 SQUARES RESTAURANT in the United States? The average salary for Front of House Manager at companies like 3 SQUARES RESTAURANT in the United States is $51,644 as of June 27, 2024, but the range typically falls between $44,933 and $58,356. Salary ranges can vary widely depending on many important factors, including education, certifications, additional skills, the number of years you have spent in your profession. With more online, real-time compensation data than any other website, Salary.com helps you determine your exact pay target. View the Cost of Living in Major Cities
About 3 SQUARES RESTAURANT
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Overview
The following is a description of the overall accountabilities and responsibilities for a Manager with the Blue Plate Restaurant Company. This description is fairly broad in its approach to the position; the expected day to day tasks will be outlined in other documentation. As the restaurant business can be dynamic and changing it should be known that the job includes but is not limited to the duties and responsibilities listed herein. It is up to the Manager to solve any and all problems to the best of their ability and in the best interest of the business, regardless of the day of the week or the time of the day. If incidents or problems occur which the Manager is incapable of solving, the GM must be contacted.
Mission Statement
“Passionate hospitality & craveable flavors fuel our communities”
What is Passionate Hospitality?
The act of receiving and entertaining guests in a friendly and generous way; it is making them feel
welcome. Creating hospitality with guests is crucial to our success. We build relationships. How can
YOU exhibit hospitality every day?
Core Values
Don’t forget the 4 directives of hospitality: LOOK AT ME, SMILE AT ME, TALK TO ME, THANK ME
In addition to our Core Values, we strive to:
Accountabilities and Responsibilities
Leadership - The Manager is expected to lead by example in all areas. Enthusiastic dedication, professionalism and positive leadership have the greatest impact on the team. The Manager must organize, energize, develop and lead a diverse work group with BPRC’s Mission Statement and Core Values as the guiding principles.
Development of Team Members – The Managers are responsible for the development and cohesiveness of hourly team members in his/her assigned department (varies from store to store). This can be done in the following ways:
Profitable Financial Operations - The Manager is held accountable to the store being a profitable operation. Key areas to this are:
Develop and Implement Marketing Initiatives - This is a key element to running a successful business. Managers will work closely with their General Manager to ensure all initiatives align with the store and company brand standards and are encouraged to identify opportunities. Initiatives include, but are not limited to the following:
Training – Managers are to assist the General Manager in the training of all employees. Managers are to work with GM to ensure training processes are in place.
Hiring – It all starts with hiring hospitable people - both FOH and BOH. Employees at Blue Plate must have a natural ability to take care of the guest. To do this, Managers must strive to hire the best people by using all available tools and resources.
Facilities – Managers are responsible for working with the GM to maintain the entire facilities of the store. This is to ensure cleanliness and consistent operation of the restaurant.
Culinary - The Manager is responsible for working closely with Chef and Sous Chefs to ensure adherence to Executive Team expectations and guidelines.
Qualifications-
Working Conditions-
Abilities
Performance based assessment
Blue Plate Restaurant Company is committed to raising the bar daily, both professionally and personally. Developing goals and executing action plans to stay true to our Mission and Core Values will ensure continued growth.
The Manager’s performance is reviewed on the ability to apply and affect the key accountable actions outlined in this document. Managers are evaluated on the capacity to meet and/or exceed Budgeted Store Targets (Sales, EBITDA & Turnover), in addition to individual goals & objectives.
While fairly thorough, this job description may not be a complete. As a Manager of a BPRC restaurant you understand that if you have any questions or concerns as they relate to your job duties that you will bring them to the attention of your direct supervisor, General Manager.
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