FOH SHIFT MANAGER

Department: FOH Management

Reports to: Restaurant Manager
Level: Team/Process Leader

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 NSO Team Leader

Overview:
Responsible for managing all aspects of a specific department(s) within
the restaurant including the selection, development and performance
management of restaurant Team Members, optimizing profits and
increasing sales.

Responsibilities
 Manage all areas of operations for a specific department within the
FOH including marketing and human resources, while ensuring the
Company’s standards of quality, service and operations are
maintained.
 Manage operations during scheduled shifts that include daily
decision-making, staff support, Guest interaction, scheduling,
planning while upholding standards, product quality and cleanliness.
 Maintain an accurate and up-to-date manpower plan of FOH staffing
needs. Prepares schedules and ensures that the FOH is staffed for
all shifts.
 Use the Great People Selection process to interview all FOH hourly
Team Members, ensuring Team Members hired meet Company
standards.
 Staff, train and develop FOH hourly Team Members through ongoing
feedback, establishment of performance expectations and by
conducting performance reviews on a regular basis.
 Identify operational opportunities to build sales and control costs;
develop and implement plans to address opportunities (i.e., R&M,
marketing).
 Perform liquor, wine, and beer check in to ensure proper invoicing.

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 Ensure proper security procedures are in place to protect Team
Members, Guests and Company assets, including security of beer
walk-in, liquor room, store room, freezer and office.
 Prepare end of shift reports.
 Directly supervise 20–30 FOH Team Members.
 When acting as Manager on duty, oversee restaurant operation with
annual sales of Php 25 million.
 Ensure great food is served to every Guest
 Take inventory, compare levels to PAR and order inventory
accordingly.

Relationships:
 Restaurant Guests
 Area Team
 Unit Managers
 Hourly Team Members

Skills/Qualifications
 4-year college degree preferred.
 Minimum of 6 months experience working in a full service
restaurant or QSR
 Must be capable of performing all functions and meeting
qualification standards for all hourly positions.

Competencies
Guest Focused
 Puts the Guest into every equation and thinks about the impact
decisions have on Guests.
 Encourages and rewards staff for stepping outside the boundaries to
respond to Guest needs.
 Finds ways to foster Guest focus in Team Members who have little or
no direct contact with Guests.
 Shows awareness of Guest needs and expectations; prevents
problems before they occur.
 Interacts with Guests in a positive, energetic and sincere manner.
 Focuses on food quality/appearance, ticket times, and the fine
details that define the overall Guest experience.
Leadership
 Creates a following through earned trust and respect.
 Translates the company mission and vision into individual and team
goals.
 Sets the standard and motivates others through interactions and
examples.
 Takes a personal interest in others by helping individuals develop
and achieve work and life goals.

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 Publicly recognizes and rewards individual contributions and team
accomplishments.
Self-Motivated
 Proactively seeks out new learning opportunities and challenges.
 Goes above and beyond to achieve results, and approaches new
situations with creativity and innovation.
 Possesses a positive, confident attitude for tackling new challenges
and initiatives.
 Demonstrates a strong desire to advance and take on higher level
responsibilities.
Integrity/Personal Ownership
 Displays pride in the Bigg’s Diner Brand.
 Holds self and others accountable for adhering to Company
guidelines and standards.
 Takes personal accountability and treats the restaurant as if it were
his/her own.
 Gains trust and credibility by delivering on promises and
commitments.
 Admits mistakes and assumes ownership for correcting them
 Treats all Team Members in a fair and consistent manner.
Communication & Listening
 Encourages open, honest, and timely communication among Team
Members.
 Actively listens and attends to verbal and non-verbal cues to ensure
that the true meaning of the message is captured.
 Clearly communicates changes and updates and follows up to
ensure thorough understanding.
 Respects the opinions of others.

Bigg’s Diner Attributes

 Team/Process Leader Attributes

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