Meat Manager jobs in Oregon

Description

PRIMARY PURPOSE 

Werner Beef & Brew is a meat market, taproom and deli featuring Werner Brewing Company Craft Beer. This local Taproom is located near the downtown heart of Tillamook. The role of Front of House Manager will assist the Restaurant Manager in helping create memorable dining experiences for our customers, continually improving our quality of service and helping our team reach their full potential.

ESSENTIAL DUTIES AND RESPONSIBILITIES 

• Lead and motivate the front of house team to deliver exceptional service consistently.
• Provide guidance, training, and support to enable team members to achieve their full potential.
• Collaborate with the Restaurant Manager to maintain high standards of service excellence, ensuring that every guest receives a    warm welcome, attentive service, and a memorable dining experience. 
• Address customer concerns promptly and effectively, striving to exceed expectations.
• Oversee daily front of house operations, including but not limited to opening and closing procedures, reservation management, seating arrangements, and cleanliness of the dining area.
• Monitor inventory levels of dining supplies and coordinate with relevant departments to ensure adequate stock levels.
• Uphold the company's standards of food and beverage quality, presentation, and consistency. Conduct regular inspections of the dining area and address any issues related to cleanliness, maintenance, or safety promptly.
• Identify training needs within the front of house team and develop strategies to address them effectively.
• Conduct performance evaluations, provide constructive feedback, and recognize outstanding contributions to foster a culture of continuous improvement and professional growth.
• Maintain open and transparent communication channels with the Restaurant Manager, kitchen staff, and other departments to ensure seamless coordination of operations.
• Collaborate on special events, promotions, and menu changes to maximize revenue and customer satisfaction. Giving input to help develop strategies for improving our customers’ dining experience.
• Ensure compliance with all relevant health, safety, and sanitation regulations, as well as company policies and procedures.
• Helping to coordinate daily front and back of house restaurant operations.

OTHER DUTIES AND RESPONSIBILITIES

• Other duties as assigned.

Requirements

MINIMUM QUALIFICATIONS AND EXPERIENCE

Qualified candidates will generally have the following education, knowledge, skills, and abilities:

• High school diploma or GED equivalent required.
• Maintain a valid Oregon Food Handler’s Card.
• Maintain a valid OLCC server’s permit. 
• Demonstrated knowledge and comprehension of food safety protocols, food service regulations, health regulations, and meticulous adherence to proper sanitation practices.
• Exemplifying a professional and presentable demeanor with a neat appearance.
• Proficiency in fundamental mathematical skills, including basic arithmetic operations, numerical calculations, and the ability to interpret and analyze numerical data.
• A minimum of one year of proven personnel management experience, ideally within the food industry, is essential for this role.
• Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines in a fast-paced environment.
• Ability to adapt to changing priorities and handle multiple projects simultaneously.
• Ability to work with flexibility in a continuous schedule of day, nights, holidays, and weekends.
• The physical ability to remain standing for long periods of time.