Front Of House Manager

Start date: by Dec 3, 2024 (could start immediately)

The Steamboat Lake Outpost is tucked away in the rural mountain community of Clark, Colorado, 25 miles north of the town of Steamboat Springs. We are a unique business that offers lodging, a restaurant, a general store, the only gas pump for miles, and various guided outdoor adventures.  

Our restaurant and bar are a cohesive unit, offering rustic comfort food and a variety of local craft beers and wines. We also host many community events, live music, and fundraisers. Every day, we get to rub shoulders with our fantastic community of locals, as well as the myriad of outdoor enthusiasts who come to adventure in this area. Our vision is to create a family-friendly environment where the whole community can feel welcome. Our mission as a business is to be the gathering place of North Routt County, creating a space where locals and visitors alike can build authentic relationships in a life-giving environment defined by high-level service and genuine hospitality and care for our guests. 

We are looking for a visionary leader who has a passion to lead, coach and train staff, is committed to being a part of the community and possesses a strong background in hospitality and front of house management. This individual will report to the General Manager of the Steamboat Lake Outpost and will be responsible for managing all aspects of the FOH and FOH staff.  

Compensation value includes on-site housing, an hourly wage paid out bi-weekly, a free shift meal, and free and discounted activities. Benefits may include paid time off, health/dental/vision insurance and a 401K (matching up to 4% after 1 year and 1000 hours with the company). 

As we are located in a heavy tourist area, our peak seasons run Dec-Mar and May-Oct. We run hard during the seasons and then have opportunities for extended time off to play hard, rest, and travel while things are shutdown during the slow seasons. Depending on the comp package, there may be some paid time off to use for a portion of the off season. 

 The Ideal Candidate will demonstrate:  

• A genuine presence of welcome and hospitality and a desire to build relationships with guests and staff.

• A willingness to jump in wherever needed, working alongside the team and modelling servant leadership.

• A “Team Outpost” mindset- see the big picture of the Outpost and how the FOH fits into the overall mission and vision.

• A strong work ethic and growth mindset.

• A high level of emotional and social intelligence, able to read the room and address potential issues.

• Confidence to diffuse situations, knowing when to cut people off and how to approach these situations with professionalism and an eye on the mission, that is to care for people well and to build authentic relationships.

Job Duties: 

• Report to the SLO GM for direction and strategies at the Outpost and regularly look for ways to improve the restaurant experience.

• Maintain the family-friendly environment of the restaurant and protect the business and staff from potentially harmful situations that could arise due to irresponsible alcohol service.

• Build a cohesive FOH team, providing necessary coaching and training at all levels within the restaurant (guest service, Toast, bartending, food running, bussing, opening/closing the drawer, side work etc...).

• Be a “working manager,” actively present with the FOH team, working alongside them and modelling exceptional guest service, work ethic, and proper execution of industry standards.

• Ensure all FOH staff understand and exhibit safe and consistent alcohol serving practices.

• Oversee inventory and ordering for the restaurant/bar.

• Manage schedule and approve timecards for FOH staff.

• Complete seasonal evaluations with FOH staff.

• Ensure the adherence to all health and safety standards.

• Oversee opening and closing lists, delegating as needed and holding FOH staff accountable to thorough adherence to expectations.

• Oversee restaurant/bar closing- call “last call,” and count the drawer. May often be the only manager present at closing.

• Develop and implement systems to ensure efficient and cost-effective use of resources in the restaurant.

• Work closely with the Exec Chef/Kitchen Manager to build a cohesive restaurant team and ensure the execution of high-level service for our guests.

• Manage, update, and troubleshoot Toast POS system. Collaborate with the Exec Chef/KM to ensure accurate menu options.

• Collaborate with the GM, marketing team and Exec Chef/KM for event/banquet planning, execution, and advertising.

• Be committed to excellence, remarkable service, hospitality, and sincere interactions with our guests and hold FOH accountable to that standard.

• Be committed to the SLO community and work to protect and uphold the culture.

• Collaborate with other SLO staff members/departments in day-to-day operations.

  Required Skills:  

• Strong leadership skills

• Able to coach and train staff in all aspects of the restaurant operations

• Detail-oriented and driven to do all things with excellence

• 5+ years restaurant experience

• 2+ years restaurant/bar management experience

• 1+ year bartending experience

• Colorado Servsafe Alcohol/TIPS certification (must obtain this if do not currently possess)

• High School Graduate/GED equivalency

• Valid driver’s license

• 21 years or older

• Ability to work in a standing position for 8-10 hours per day

• Ability to safely lift 60lbs (50lbs overhead)

 Preferred Skills:  

• 4+ years restaurant/bar management experience

• 2+ years bartending experience

• Proficient with public speaking, customer service, and crisis management skills

• Proficient in Toast POS system and mathematics

• Strong written and verbal communication skills

• Graphic design skills to design menu and other promotional content