Manager In Training - Front of House

Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service. A Restaurant Manager in Training (MIT) learns daily operations, team leadership, and financial controls under a Senior Manager's guidance.

MANAGER IN TRAINING – FRONT OF HOUSE

REPORTS TO: Senior Manager

A Restaurant Manager in Training (MIT) learns daily operations, team leadership, and financial controls under a Senior Manager's guidance. This entry-level position builds core skills to transition into a permanent front of house manager role.

DUTIES:
 

• Operations: Run daily shifts, manage guest relations, and resolve customer complaints quickly.
• Staff Leadership: Assist with interviewing, hiring, training, scheduling, and coaching team members.
• Financial Controls: Monitor food and labor costs, track inventory, and review basic profit and loss (P&L) metrics.
• Safety & Compliance: Enforce food safety protocols, health department standards, and workplace safety rules.
• Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.
• Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
• Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
• Must be ServSafe certified.
• Will uphold all ServSafe guidelines.

JOB REQUIREMENTS
 

• Experience: 1 to 2 years of restaurant or customer service experience, with prior supervisory background preferred.
• Education: High school diploma required; a degree in hospitality or business management is a plus.
• Certifications: Food safety manager certification (like ServSafe) or local alcohol service certification often required upon hire.
• Skills: Strong communication, basic math/computer proficiency, and problem-solving abilities under pressure.
• Physical Needs: Ability to stand and walk for long shifts, work in hot/cold environments, and lift up to 50 pounds.

Pay $20-23 Per/Hour


 

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