Built in 1872 and restored in 2021, the historic Broadgauge operates a 160 seat restaurant and bar, the Talisman coffee shop and bakery, and an event center in the heart of Petersburg, Illinois’ town square.  

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Broadgauge is looking for a Front of the House Manager to oversee the daily Front of the House Operations of our Restaurant. This includes hiring, training, and overseeing all FoH Restaurant Staff including hosts, bussers, servers, bartenders, and expos. This person will attract and retain staff, maintain a cooperative relationship with team members, optimize staff productivity, and serve as a replacement in team members' absence.

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Front of House Manager responsibilities include but our not limited to:

• Assist in executing all FOH functions to meet the daily needs of the restaurant team: scheduling, staff supervision, monthly bar and dry goods inventory, and cost controls

• Ensure compliance with all policies and procedures that relate to F&B, as well as local, state and federal law regulations. 

• Keep all work spaces organized

• Maintain and adapt procedures to make Broadgauge's hospitality operations high functioning

• Keep administrative financial objectives in mind

• Hire and train FoH staff, such as servers, bartenders, suervers, hosts and expos.

• Perform administrative tasks, taking stock of beverage, and equipment supplies, and executing purchase orders.

• Set and monitor performance standards for FoH staff.

• Obtain feedback on food and service quality and implement corrective action if called for.

• Work with the rest of Broadgauge management to meet evolving objectives and maintain high quality service standards.

• Properly maintain and manage a schedule. Be available and flexible for all mandatory meetings to review client feedback and administrative revenue comments, questions or concerns. 

• Have working knowledge of various computer software programs (MS Office, restaurant management software, etc.)

 

• FoH Manager Requirements:

• 5+ years of experience in a similar position.

• Advanced knowledge of food professional principles and practices.

• Proficient knowledge of human resources management.

• Excellent communication skills.

• Ability to meet deadlines.

• Available to work on-call, shifts, after hours, over weekends, and on public holidays.