Judith is a restaurant opening this fall in Sewanee, TN. We have a commitment to quality and service, and a food program that aligns with that vision. We are looking for a dynamic Front of front-of-house manager to assist in leading the daily operations of our restaurant. The Front of House manager will ensure that the restaurant operates efficiently, safely, and profitably on a daily basis. The manager will build consistent and fully staffed departmental schedules for FOH employees and work closely with other departments to hire, execute daily operations, services, and events efficiently. This position will ensure that all FOH operations are maintained at an elite level and in concert with the larger service mission of genuine hospitality and compassionate, consistent leadership. We hope to create a close-knit team that embraces sustainability, local food production, and the art of hospitality. We will be open for dinner, from Thursday through Monday. Nights and weekends are required.
Job Requirements Include
- A minimum of 4+ years restaurant experience, preferably 2+ in a management role
- Excellent communication and customer service skills
- Ability to work in a fast paced environment
- A positive personality
- A respectful and team-oriented attitude toward all staff with a lead-by-example mentality
- A passion for local, organic, sustainable and responsibly sourced food
- Thorough knowledge of food, cocktails, beer, wine, and spirits
- Flexible schedule with ability to work nights and weekends
- Able to lift up to 50 pounds
Job Responsibilities Include
- Provide visible leadership and consistent floor management to all of our team members and guests
- Coach and mentor individual team members to develop their skills, maximize performance, maintain standards of service, and create a culture of hospitality and teamwork
- Hire, onboard, schedule, train, and evaluate all restaurant staff
- Attend all meetings and trainings
- Lead daily departmental pre-shifts and meetings
- Organize greeting, seating and exiting of all guests using a professional demeanor
- Follow and enforce standard operating procedures and standards of service
- Share ideas, best practices and problems with the team and encourage their input in helping make decisions where possible
- Perform a variety of other duties as assigned by owner related to daily operations of the restaurant, including bookkeeping, payroll, maintenance, etc. and manage assigned operational functions within tconsistent with the strategic plan and vision
- Maintain knowledge of current information, including city and school-wide events and other items that could affect business + appropriate staffing level
- Supervise and monitor guest satisfaction scores/metrics and ensure digital presence and social reviews receive responses as necessary
- Ensure compliance with all local, state and federal laws and regulations
About The Chef: Chef/owner Julia Sullivan is a graduate of the Culinary Institute of America, she honed her skills at top New York restaurants like Blue Hill at Stone Barns, Per Se, and Franny's before returning to her hometown to open Henrietta Red in 2017. Julia has been named one of the Best Young Chefs in America by Robb Report, one of Food & Wine Magazine's Best New Chefs, and a Nominee in 2020 by the James Beard Foundation Awards.More detail about Judith, please visit