Front of House Manager

Do you love food, people, and making a difference? Join The Hub on Smith as a Front of House Manager, where every meal served creates community and every smile sparks connection!

About the Position
The Front of House Manager ensures a welcoming, efficient dining experience by managing daily operations, volunteer schedules, and customer interactions. This role combines leadership, organization, and customer service to create a clean, safe, and vibrant community space. If you are enthusiastic about serving others and fostering connections, this position is perfect for you!

Join us in our mission to celebrate and serve older adults to better our community. Apply today to become part of The Hub on Smith team and help make a difference!

JOB DESCRIPTION
Title: Front of House Manager
Location: 211 Smith Street, Sheridan, WY 82801
Reports to: Executive Chef Plus

ESSENTIAL JOB FUNCTIONS

Dining Operations

• Welcomes patrons and ensures they are properly signed in for all activities, maintaining accurate attendance records.
• Promotes the nutrition program and facilitates participant engagement by relaying information and feedback to the Executive Chef.
• Prepares, supervises, and monitors the Dining Room area for breakfast and lunch meals.
• Welcomes patrons upon arrival for breakfast and lunch.
• Assures overall cleanliness of the space.
• Assures that safety and customer service are priorities during mealtimes.
• Adheres to policies and procedures on confidentiality.
• Strictly follows the organization’s procedures in case of an accident/incident.
• Provides marketing and outreach activities.
• Oversees equipment care and maintenance.
• Other duties as assigned.

• Regularly collaborates with the Volunteer Coordinator to assess and address dining room needs, ensuring adequate support for operations and events.
• Supervises, trains, and schedules Dining Room Volunteers.

• Communicates services, opportunities, and possibilities to patrons.
• Orients new patrons to the Dining Room and connects them with the Intake Specialist if needed.
• Socializes with patrons, promoting goodwill, fun, and service excellence.
• Handles patron conflicts with professionalism, poise, and grace, ensuring a positive resolution and maintaining a welcoming environment, reporting all incidents to the Executive Chef.
• Communicates and collaborates with patrons respectfully.

• Assists patrons with completion of registration information by connecting them to intake staff.
• Collects and enters information in ServTracker (patron data collection program).
• Reports any health and safety concerns regarding an individual to the Executive Chef promptly.

• Coachable with a willingness to learn and adapt to a changing workflow.
• Ability to manage and prioritize multiple tasks and work independently
• Effective communication, both orally and in writing
• Certified in CPR and First Aid or prepared to obtain certification promptly.

• Must be able to remain in a standing position at least 50% of the time.
• Must be able to move about inside the dining room and front of house.
• Must be able to communicate and exchange accurate information and ideas in a way others can understand in all situations.
• Must be able to transport items weighing up to 30lbs.
• Occasionally, ascends/descends flights of stairs.

• At least 18 years of age.
• Familiarity with food safety protocols and dining room operations.
• A passion for fostering community, promoting healthy food, and enhancing the customer experience.

• Impact: Be part of a team that fosters community connections and enhances the dining experience for a diverse group of patrons.
• Development: Gain valuable experience in customer and food service supervision, while honing your leadership and organizational skills.
• Competitive Benefits: Enjoy benefits such as Health, Vision, Dental, and AFLAC. Paid Time Off (PTO), paid holidays, and a pension with the Wyoming Retirement System.