Main Street Hospitality Group
30 Main St
Company Description: Main Street Hospitality is a hotel management company based in Stockbridge, Massachusetts (at The Red Lion Inn). Our group offers expertise in all aspects of hospitality as well as hotel development and turnaround experience. As owners and operators, we have a long history of excellence in preservation, innovation and operations. We deliver great experiences for our guests, employees and owners through an authentic approach to hospitality, service and management. We currently manage The Red Lion Inn in Stockbridge, Hotel on North in Pittsfield, The Porches Inn at MASS MoCA in North Adams, Briarcliff Motel in Great Barrington, Seeds Market Cafe at Hancock Shaker Village in Pittsfield, The Tap House at Shaker Mill Tavern in West Stockbridge, and cultural cafés throughout the county and off-site catered functions.
Restaurant Manager The Richmond Grill
High School or Equivalent
The Richmond Grill, inside of the Holiday Inn in North Adams is seeking a dynamic Front of the House (FOH) Restaurant Manager. The FOH Manager needs to possess strong multi-tasking skills and be able to complete several concurrent tasks. Managers often experience the pressures of simultaneously coordinating a wide range of activities. When problems occur, it is the Manager’s responsibility to resolve them with minimal disruption to our guests. The job can be hectic, and dealing with irate guests or uncooperative employees can be stressful. The Manager needs to remain calm and flexible and must be able to handle emergencies in order to ensure everyone’s safety.
The Manager is responsible for the entire operation of the restaurant during scheduled shifts, which includes daily decision-making, staff support, guest interaction, scheduling and planning while upholding standards, product quality and cleanliness. The position requires management of all areas of operations within front of house including marketing, human resources, profitability and sales growth. This position calls for a strong understanding of team dynamics and the ability to foster team spirit. The Manager needs to be willing and able to fill in for absent workers on short notice.
The Manager will develop thorough, realistic plans that support organizational objectives. He/She must effectively allocate resources and time and create community through relationships among a wide range of constituents. The Manager will develop and market events in cooperation with the management team and members of the community. He/She will create a dynamic energy that transcends to the staff, while operating efficiently and profitably.
FOH Manager candidate should possess five-plus years in the hospitality industry with a minimum of two years in a leadership or management position.
Front-of-House Manager is responsible for:
Promoting excellence by providing superior service to each customer;
Handling guests. Managers often welcome guests and may organize table reservations;
Maintaining all standards of hospitality; ensuring guests are served properly and in a timely manner;
Investigating and resolving guests’ complaints about food quality and/or service;
Monitoring orders in the kitchen to determine where backups may occur, and working with the chef to remedy any delays in service;
Directing the cleaning of the dining areas and washing of tableware, kitchen utensils and equipment to comply with company and government sanitation standards;
Monitoring the actions of employees and patrons on a continual basis to ensure everyone’s personal safety;
Upholding health and safety standards and local liquor regulations;
Resolving conflict between groups with opposing perspectives, agendas, or priorities;
Successfully motivating staff members to achieve performance goals, promote teamwork and resolve conflict;
Recruiting, training and coaching staff and creating/executing plans for staff development;
Managing staff throughout their shift, providing employees with feedback, confronting performance issues as well as giving rewards/recognition;
Managing high-maintenance quality control, hygiene, and health and safety;
Ensuring all employees adhere to company's uniform standards;
Setting budgets and/or aligning budgets with senior management prior to implementation;
Preparing reports at end of shift/week – FOH staff hours and tips;
Creating, managing and ordering for beverage program;
Ensuring proper cash handling procedures are followed;
Preparing cash drawer and disbursing petty cash as required;
Identifying operational opportunities: creating and implementing plans to address marketing and relationship-building prospects;
Continuing to develop relationships within our cultural, educational, business and residential communities;
Working in partnership with chef to plan in-house functions;
Have fun and create fun!