FRONT OF HOUSE/RESTAURANT MANAGER
NSPC's Front of House Manager ensures that the Pentagon Dining Room (PDR) operates efficiently and profitably while maintaining NSPC's and NEXCOM's reputation and ethos. Front of House Manager is responsible for the business performance of the PDR, as well as maintaining high standards of food, service and health and safety.
Front of House Manager combines strategic planning, shift pattern organization, day-to-day management activities, and marketing and business development.
Reports to: Senior Corporate Food Service Manager
Business activities:
- Taking responsibility for the business performance of the restaurant.
- Analyzing and planning restaurant sales levels and profitability.
- Organizing marketing activities, such as promotional events and discount schemes.
- Preparing reports at the end of the shift/week, including staff control, food control and sales.
- Creating and executing plans for department sales, profit and staff development.
- Setting budgets and/or agreeing them with senior management.
- Planning and coordinating menus.
- Complete assignments as set by Corporate
Front of house:
- Coordinating the entire operation of the restaurant during scheduled shifts.
- Managing staff throughout their shift and providing them with feedback.
- Responding to customer complaints.
- Ensuring that all employees adhere to the company’s uniform standards.
- Meeting and greeting customers and organizing table reservations.
- Advising customers on menu and wine choice.
- Recruiting, training and motivating staff.
- Organizing and supervising the shifts of kitchen, waiting and cleaning staff.
Housekeeping:
- Maintain high standards of quality control, hygiene, and health and safety.
- Checking stock levels and ordering supplies.
- Preparing cash drawers and providing petty cash as required.
- Helping in any area of the restaurant when circumstances dictate.
- Be dedicated to consistently driving high standards.
- Have a strong desire for professional and personal development.
- Have strong advancement interest.
- Have a well developed “team oriented” business perspective.
- Be a driven customer advocate.
- Possess a proactive and positive approach to achieving service excellence.
The successful candidate will:
- Be dedicated to consistently driving high standards.
- Possess a passion for food.
- Have a strong desire for professional and personal development.
- Have strong advancement interest.
- Have a well developed “team oriented” business perspective.
- Be a driven customer advocate, and
- Possess a proactive and positive approach to achieving service excellence
JOB REQUIREMENTS
- Experience in full-service, high-end dining establishment as General Manager for 3+ years.
- Management of $1-2 Million restaurant operation required.
- US Regional/Seasonal menu experience preferred.
- Superior communication skills.
- Experience in front and back-end operations, to include foods, beverages, supervisions, service techniques and guest interaction.
- Possess a passion for food.
- Possess strong relationship skills.
- Ability to partner with their culinary counterparts.
- Demonstrated success in driving business growth, to include sales and financial performance.
- Demonstrated success in developing employees.
- Demonstrated success exceeding company standards.
- Demonstrated success in business planning, to include business practices, customer and employee needs and short and long term strategic plans.
- Success developing strong Pentagon community relationships and presence.
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EXECUTIVE CHEF
Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Plan and price menu items, orders supplies, and keep records and accounts. Supervises and participate in cooking and baking and the preparation of foods. Writes weekly schedules according to business and projected goals for labor dollars or percentages. Uses labor dollars and menu costing programs to price labor and food cost percentages. Must participate in checking of all purchased supplies for quality and account for each delivered item.
Detailed Work Activities:
- Inventory of Food
- Conduct training for personnel
- Cook in quantity
- Direct and coordinate food or beverage preparation
- Monitor worker performance
- Cook meals
- Investigate customer complaints
- Maintain production or work records
- Price items on menu
- Determine food or beverage costs
- Modify work procedures or processes to meet deadlines
- Schedule employee work hours
- Direct and coordinate activities of workers or staff
- Estimate materials or labor requirements
- Use oral or written communication techniques
- Inspect facilities or equipment for regulatory compliance
- Oversee work progress to verify safety or conformance to standards
- Plan menus
- Requisition stock, materials, supplies or equipment
- Resolve or assist workers to resolve work problems
Tasks include:
- Set annual budget.
- Plan menus and recipes with focus on US Regional and Seasonal recipes.
- Systemize food production to maximize efficiency and consistency.
- Establish purchasing specifications, storeroom requisition systems, product storage
- requirements, standardized recipes and waste control proceduresDetermine production schedules and staff requirements necessary to ensure timely delivery of services.
- Recruit and recommend hiring of staff, including cooks and other kitchen workers.
- Supervise and coordinate activities of cooks and workers engaged in food preparation in their assigned area.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Meet with sales representatives in order to negotiate prices and order supplies.
- Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
- Plan, direct, and supervise the food preparation and cooking activities for restaurant and catering.
- Check the quality of raw and cooked food products to ensure that standards are met.
- Check the quantity and quality of received products.
- Record production and operational data on specified forms.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Order or requisition food and other supplies needed to ensure efficient operation.
- Coordinate planning, budgeting, and purchasing for all the food operations within the PDR.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Arrange for equipment purchases and repairs.
- Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
- Determine how food should be presented, and create decorative food displays.
- Inspect supplies, equipment, and work areas to ensure conformance to established standards.
- Demonstrate new cooking techniques and equipment to staff.
- Oversee frequent inventory of Food items to ensure minimized loss due to spoilage, theft, etc.
The following knowledge is required:
- Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
- Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
- Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
Customer Service and Professionalism: The Chef serves as role model and sets the standard for all employees to maintain high-quality and consistent customer service. This requires an advanced knowledge of industry best practices and customer service.
Communication: This position requires a commitment to details both verbally and non-verbally
as the second-in-command to the Front of the House Manager, therefore, the Chef must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management. Must understand instructions, read written company memorandums and
communicate with little or no additional direction.
Interpersonal Relationships: Must adapt to different personalities of clients, vendors and
coworkers without losing focus. Must possess high professional ethics and avoid extreme
familiarity or conflicts with others.
Leadership and Management: Must understand and practice motivational management
techniques.
Problem Solving, Quality Control and Priority Assessment: Must evaluate current practices
and processes; immediately recognize potential areas of conflict; and initiate ways to improve
current business methods, quality of products and services provided to the customers.
Conflict Management: NSPC's Executive Chef must recognize a problem when it arises and be able to resolve it appropriately by using good judgment, tact and initiative according to company
policy and procedure. Requires the often unbiased mediation skills to handle all types of conflicts that will occur at all levels of supervision and the ability to negotiate effectively.
Information Gathering: Must enhance the quality of food-preparation services including
ingredient changes to promote the uniqueness of recipes.
Sales Techniques and Customer Influence: Must understand products and services, develop
new prospects for opportunity, and understand customer needs clearly. Must also possess
substantial experience and remain current in state-of-the-art sales methods. Must set and meet
sales goals.
Performing General Physical Activities: Must occasionally perform physical activities in a
variety of environmental conditions that require moderate to maximum strength including sitting,
climbing, lifting, balancing, walking, and handling of materials.
Analytical Skills: Must use logic and reason to identify solutions and alternatives for a
successful outcome in many situations, including cost/benefit analysis; service and product
quality; and conflict resolution.
Technical Skills: Must have experience and knowledge of budget analysis methods, general
accounting skills and the ability to work in all areas of kitchen and dining areas relative to point-of sale applications.
Flexibility: Must work overtime when needed and assist the workload of others.
Qualifications:
Ideal candidates will possess a culinary degree with 10 years of culinary experience including a minimum of 5 years of culinary management experience. The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred. HACCP knowledge is a must. Prior experience with financial analysis as well as operational, sanitation, and administrative/computer knowledge is needed. P&L accountability and/or contract-managed service experience is desirable.
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CHEF DE PARTIE
Prepare, season, and cook food according to instructions and direction of the Executive Chef. Each are separated by type of work performed, and may include preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, sauces or other foods. Ensure that the PDR provides nutritious, safe, aesthetic, properly flavored food. Responsibilities include planning, performing work; coordinating and cooperation with other employees.
Reports to: Executive Chef
Job Tasks:
- Check the quality of raw and cooked food products to ensure that standards are met.
- Check the quantity and quality of received products.
- Record production and operational data on specified forms.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Assist with ordering or requisitioning food and other supplies needed to ensure efficient operation.
- Assistance with coordination of planning, budgeting, and purchasing for all the food operations within the PDR.
The following knowledge is required:
Customer Service and Professionalism: The Chef de Partie serves as role model and sets the standard for other employees to maintain high-quality and consistent customer service. This requires an advanced knowledge of industry best practices and customer service.
Communication: This position requires a commitment to details both verbally and non-verbally
as the Chefs who prepare foods for customer consumption under direction of the Executive Chef therefore, the Chef de Partie must encourage cooperative and consistent levels of communication with their fellow employee within the kitchen, as well as front-end staff and management. Must understand instructions, read written company memorandums and communicate with little or no additional direction.
Interpersonal Relationships: Must adapt to different personalities of customers, vendors and
coworkers without losing focus. Must possess high professional ethics and avoid extreme
familiarity or conflicts with others.
Leadership and Management: Must understand and practice motivational management
techniques.
Problem Solving, Quality Control and Priority Assessment: Must evaluate current practices
and processes; immediately recognize potential areas of conflict; and initiate ways to improve
current business methods, quality of products and services provided to the customers.
Conflict Management: NSPC's Chef de Partie must recognize a problem when it arises and be able to resolve it appropriately by using good judgment, tact and initiative according to company
policy and procedure. Requires the often unbiased mediation skills to handle all types of conflicts that will occur at all levels of work and the ability to negotiate effectively.
Information Gathering: Must learn the quality of food-preparation services including
ingredient changes to promote the uniqueness of recipes.
Performing General Physical Activities: Must occasionally perform physical activities in a
variety of environmental conditions that require moderate to maximum strength including sitting,
climbing, lifting, balancing, walking, and handling of materials.
Analytical Skills: Must use logic and reason to identify solutions and alternatives for a
successful outcome in many situations, including cost/benefit analysis; service and product
quality; and conflict resolution.
Technical Skills: Must have experience and knowledge of budget analysis methods, general
accounting skills and the ability to work in all areas of kitchen and dining areas relative to point-of sale applications.
Flexibility: Must work overtime when needed and assist the workload of others.
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WAIT STAFF
Duties:
Greet the reservation customer by rank/title and/or name, courteously welcoming the customers to the Pentagon Dining Room, introduce themselves, offer to place the linen napkin for the customers, place bread on table, present the menu, take drink orders, enter the Customers into the POS system, explain any questions about the menu, take the orders, deliver the food to the customer, check on the quality of the food, fix any minor issues (possibly with assistance of the Expediter), notify the Wait Captain of minor issues and request the Wait Captain's assistance for a more serious issue, offer desserts and coffee, bring the check to the table, take payment for the meal, bring the receipt back to the table, and thank the reservation customer, again by rank/title and/or name for their patronage of the Pentagon Dining Room. Wait Staff will assist with cleaning the dining room in accordance with the cleaning schedule in Section 5 of this proposal.
- Duties of the Wait Staff in Catering functions: Specific duties will vary with the type of Catering job. Smaller functions might be a conference setting where food tray refreshments are placed for the customers to self serve, or lunch or dinner settings. Larger functions may be a party type with food trays, or a sit down dinner or lunch. During Conference or party settings, the Wait Staff will be as quiet, respectful, and invisible as possible. The Wait Staff might be required to deliver food, restock drink selections and ice or refill coffee urns and clean up. Dinner settings would entail duties more like the dining room duties. Larger Catering functions will be overseen by the Wait Captain. If found worthy by the Wait Captain, a member of the Wait Staff could be assigned the oversight of smaller Catering Functions.
- Duties of the Wait Staff in Potential Food Pickup and Delivery Services: Should food pickup and delivery service be approved in the future, the Wait Staff will be increased so that service in the dining area is not affected. In these potential services, the Wait Staff will be notified that the food is ready. The Wait staff will deliver it and the bill to the customer waiting out front, take payment and deliver receipt and change.
- Wait Staff General Duties: Wait Staff are expected to assist wherever required by the Wait Captain, the Front of the House Manager, and by NSPC.
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HOSTESSES/HOSTS
The Hostesses/Hosts are a large part of the customer's first impression upon entering the Pentagon Dining Room, and their appearance and personality should reflect the ambiance and elegance that NSPC demands. Duties of the Hostesses/Hosts are to greet the customer with a smile as they enter the foyer, welcoming the reservation customer by rank/title and/or name to the Pentagon Dining Room, and escort them to their table, or waiting area if wait-listed. Hostess/Hosts also confirm reservations by phone or in person, learn and use the computerized reservation system, update the wait-listed customers on estimated time until their table is ready, and thank the customers by rank/title and/or Name upon leaving.
- Duties of the Hostess/Host Staff in Potential Food Pickup and Delivery Services: Should food pickup and delivery service be approved in the future, the Hostess/Host Staff will be increased so that service in the dining area is not affected. In these potential services, the Hostess/Host will determine whether the person arriving at the entrance is there for food pickup. If so, they will be directed to a waiting area, and the input the information to the POS system.
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BUS STAFF
Circumspection, efficiency and silence are highly praised attributes of the Bus Staff. NSPC will train the Bus Staff to hold these ideals high, in order to enhance the quality of the customers dining experience.
- Bus Staff duties in the Dining Room: Bus Staff duties will include placing bread on the table, clearing dishes between courses, assist Wait Staff with refilling drinks and bringing additional bread (if required) to the tables, clearing tables after the customers leave, resetting the tables with fresh linen and place settings. Prior to the first customer entering the Pentagon Dining Room, the Bus Staff will ensure all tables are prepared, and the dining room prepared to receive customers. After the last customer leaves, the Bus Staff will clean the dining room according to the cleaning schedule attached in section 5 of this proposal, ensure all table cloths and napkins are stacked neatly and placed properly for the linen service to pick up, and position new place settings for the next day. Bus Staff will also clean up any spills, breakage or other accidents that might occur in the dining area.
- Bus Staff duties for Catering functions: If the Wait Captain approves, after the Bus Staff have proven themselves, small Catering functions might require only Bus Staff to deliver food, restock drink selections and ice or refill coffee urns and clean up. The Wait Captain or other authorized Wait Staff will check on the condition of the Catering job after cleanup.
- Duties of the Bus Staff in Potential Food Pickup and Delivery Services: Should food pickup and delivery service be approved in the future, the Bus Staff will be increased so that service in the dining area is not affected. When a deliver order is ready, Bus Staff will be notified, and delivery will be made.
- Bus Staff General Duties: Bus Staff are expected to assist the Kitchen Assistants, if required. If such a need arises, the Executive Chef will arrange the details with the Wait Captain. Bus Staff are expected to assist wherever required by the Wait Captain, the Front of the House Manager, and by NSPC.
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KITCHEN ASSISTANTS
- The Kitchen Assistants are responsible for cleaning of dirty dishes, proper drying and stacking of cleaned dishes. They will also assist the Chef de Partie in their preparation for the day, as well as keep the kitchen clean during the shift, including taking care of trash, floor cleanup, and assisting with kitchen spills and breakage.
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