FOH & Bar Manager at The Blue Porch, with direction from the General Manager (GM) is responsible for ensuring a high performing restaurant by leading the Front and Back of House (in the absence of the GM). The driving force in the FOH by leading while bartending. They will harness hospitality from the front lines. They write schedules, place inventory orders, conduct full inventory processes and ensure teams are fully trained and are accountable for delivering best in class hospitality. They assist the GM with talent development and identification and training of future leaders. When the GM is not in the restaurant, they are the senior leader on duty. This role is designed to teach and give leadership experience to teammates who have the desire and capability to move a GM position in the future. This role is responsible for creating and maintaining beverage menus and budgets. Leveraging relationships with vendors for the benefit of The Blue Porch.

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Essential Duties:

• Spends a portion of their time as bartender, accepting tips, while managing the restaurant.

• Partners with the GM to lead the team to maintain a healthy P&L with growing sales and solid cost control

• Create and maintain beverage menus, updating as needed and seasonally

• Under the direction of the GM, directs the work of Front and Back of House employees, assigning side work, coordinating opening and closing activities, and coordinating the receiving and stocking of delivered products

• Works in all positions in the Front of the House where help is needed most to ensure great results

• Writes food and material orders and labor schedules, processes invoices, completes payroll edits and punch processing

• Conducts interviews, hires and on-boards new employees

• Cultivates a culture with Meritage Values at its core and focused on personal and career development, constantly growing the capability of the team and building a pipeline of future leaders

• Ensures excellent guest experiences by engaging with guests, resolving issues quickly and kindly, ensuring the kitchen is delivering high quality, fast and fresh food and monitoring the cleanliness of the restaurant

• Ensures the restaurant is prepared for open and close, following established policies, procedures, and checklists

• Trains restaurant employees following established training processes and procedures

• Develops restaurant leadership skills and abilities by working with and learning from the GM

• Other duties as assigned

Skills and Abilities:

• Proven experience in restaurant development, brand creation, or beverage management.

• Strong project management skills and attention to detail.

• Excellent communication and negotiation abilities.

• Passion for food, design, and customer satisfaction.

Qualifications Required:

High School Diploma or equivalent.

2 or more years Operations Experience

Qualifications Preferred:

Bachelors Degree

MS Excel Experience

Analyst Functions

Meritage Hospitality Group is proud to offer a great culture, competitive pay, flexible schedules, 401k with company match, and other perks!