Beemok Hospitality
Sorelle Front of House Manager
Understand and perform job duties to the expectations of Sorelle and the restaurant Service, Food, Beverage, and Wine manuals. Oversees and assists the entire front of house team with all elements of service. Takes ownership of the bar, knowing the names and preferences of their guests and VIPs, greeting, seating, running, bussing, re-setting, etc. Executes and facilitates service in cooperation with other Baristas, sommeliers, and managers. Facilitates the communication between the front of house and back of house. Describes dinner features as needed, including menu changes and daily additions. Follows through and communicates with the Management team/Chef on VIP procedures and special requests. Conducts continuous training with service team regarding the spirit and cocktail list and provides complete training for all new hires. Participate in Pre-Shift meetings and learn new menu items. Taking and making beverage orders. Describes dinner features as needed, including menu changes and daily additions. Takes food orders and provides setups and service for guests dining at the bar. Coordinating transfers with manager/server team. Welcome all guests and ensure guests receive responsive, professional, and gracious service at all times. Develops rapport with guests. Describes dinner features as needed (including changes and additions). Answer any questions about the menu, specific food items, the wine list or any other inquiries the guest may have. Liaise with server to ensure communication at all times about wants and needs of guests. Understand the order taken by the server and any changes in the menu, dietary restrictions, food allergies, etc. Assist the Chef in expediting the food to the bar. Ensure that all food and products are consistently prepared and served according to the restaurant's standards. Maintain a clean, safe environment at all times in the bar (front bar, back bar, well, floor). Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant colleagues and guests. REQUIRED QUALIFICATIONS: Minimum 3-4 years of fine dining mixology experience. Knowledge of service and food and beverage, generally involving at least 2 years of dining room experience and thorough knowledge of fine dining, service procedures, and functions. Cleanliness, organization, and the ability to work well in a team situation are crucial to this position. Extensive Food and Wine knowledge. Must be minimum age to serve alcohol. High school or equivalent education required. Applicants must possess a strong dedication toward learning, and motivation to progress in a fine dining environment. Possess excellent basic math skills and have the ability to operate a cash register POS system and Microsoft based computer systems. Familiarity with Microsoft Office Suite of products and strong financial acumen. Must be impeccably groomed, maintain good hygiene, good posture, and have required uniform and tools. Responsive to constructive feedback from Chefs and Managers.
Understand and perform job duties to the expectations of Sorelle and the restaurant Service, Food, Beverage, and Wine manuals. Oversees and assists the entire front of house team with all elements of service. Takes ownership of the bar, knowing the names and preferences of their guests and VIPs, greeting, seating, running, bussing, re-setting, etc. Executes and facilitates service in cooperation with other Baristas, sommeliers, and managers. Facilitates the communication between the front of house and back of house. Describes dinner features as needed, including menu changes and daily additions. Follows through and communicates with the Management team/Chef on VIP procedures and special requests. Conducts continuous training with service team regarding the spirit and cocktail list and provides complete training for all new hires. Participate in Pre-Shift meetings and learn new menu items. Taking and making beverage orders. Describes dinner features as needed, including menu changes and daily additions. Takes food orders and provides setups and service for guests dining at the bar. Coordinating transfers with manager/server team. Welcome all guests and ensure guests receive responsive, professional, and gracious service at all times. Develops rapport with guests. Describes dinner features as needed (including changes and additions). Answer any questions about the menu, specific food items, the wine list or any other inquiries the guest may have. Liaise with server to ensure communication at all times about wants and needs of guests. Understand the order taken by the server and any changes in the menu, dietary restrictions, food allergies, etc. Assist the Chef in expediting the food to the bar. Ensure that all food and products are consistently prepared and served according to the restaurant's standards. Maintain a clean, safe environment at all times in the bar (front bar, back bar, well, floor). Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant colleagues and guests. REQUIRED QUALIFICATIONS: Minimum 3-4 years of fine dining mixology experience. Knowledge of service and food and beverage, generally involving at least 2 years of dining room experience and thorough knowledge of fine dining, service procedures, and functions. Cleanliness, organization, and the ability to work well in a team situation are crucial to this position. Extensive Food and Wine knowledge. Must be minimum age to serve alcohol. High school or equivalent education required. Applicants must possess a strong dedication toward learning, and motivation to progress in a fine dining environment. Possess excellent basic math skills and have the ability to operate a cash register POS system and Microsoft based computer systems. Familiarity with Microsoft Office Suite of products and strong financial acumen. Must be impeccably groomed, maintain good hygiene, good posture, and have required uniform and tools. Responsive to constructive feedback from Chefs and Managers.