The Front-of-House Assistant Manager at Cedar Lakes Estate is a hard-
working, organized, and enthusiastic individual who is responsible
for upholding the high standards of all on-site dining programs. He or
She is responsible for managing all of the daily tasks of the Front of
House event team and ensuring our Guests have an excellent
experience.
Supervise Front of House Department
Oversight assistance for meals, including pavilion meals, receptions,
rehearsal dinners, off-premise, etc.
Take ownership of guest experience while being responsible for the set-
up and break down of buffets + stations. Ensuring they are always
being set beautifully and on-brand.
Work closely with the kitchen team to ensure smooth meal services and
a cohesive FOH + BOH working relationship.
Communicate and work closely with all other departments to ensure
efficiency and success of every event.
Partner with FOH Manager to supervise staff, including Captains,
Waitstaff and Sanitation staff. Understand their strengths, weaknesses,
what motivates them, and how to best utilize their abilities.
Work with FOH Manager + Captains to delegate daily tasks to staff.
Ensure our employee’s time and energy is always being used
productively.
Work closely with FOH Manager to check weekly schedule for FOH
hourly employees, ensure there is proper coverage at every meal.
Communicate with FOH Manager if they see a potential issue with
staffing for an event.
Monitor staff uniforms, ensure they are on brand and up to standard,
communicate to staff as to when they should wear which uniform.
Attend weekly departmental meetings, work with the FOH Manager to
create meeting times and communicate said times to FOH.
Assist FOH Manager with bi—monthly check-ins with hourly FOH staff.
Must be ready to jump-in any position if the need arises (for example,
if a pavilion employee does not show up to work, manager must jump in
to execute the meal).
Communicate hotel and event details to staff, as well as answering all
related questions.
Review wedding details outline + event floor plans. Create a service
plan + assign staff roles and table numbers, communicate assignments
to staff before they arrive to their shift.
Resolve conflict between employees, as well as understanding when an
issue should be brought to HR Manager’s attention.
Implement and enforce a daily pre-service meeting to strategize for the
day and assign staff roles. Ensure pavilion captains are upholding
meetings in FOHAM’s absence.
Implement and enforce a debrief meeting after each shift and keep
note of employee feedback Ensure pavilion captains are upholding
meeting in FOHAM’s absence.
Manage employee feedback and implement any improvements or
changes seen fit, encourage brainstorming in ways to improve and grow
the team and department.
Consistently assess staffing levels, communicating staffing needs to
FOH manager to assist in hiring process.
Train new employees to the CLE standard.
Use creative means to motivate all staff + uplift employee morale.
Communicate with FOH Manager upon shift overlap.
Meals, Organization and Cleanliness
Oversee and maintain the organization and cleanliness of FOH areas
and ensure these areas are clean, organized, stocked, and beautiful
always. FOHAM areas include: Pavilion back area, 1ST + 2ND Bay of
pavilion kitchen basement.
Implement daily set up + breakdown check lists, ensure they are being
used routinely.
Implement weekly cleaning task lists + delegate to Pavilion Captains
and waitstaff, double check that lists have been used and tasks
checked off.
Review inventory and ordering of FOH dry + paper goods. Constantly
communicating with FOH team about ordering needs.
Create + upkeep of all non-alcoholic beverages including lavender-
lemonade for check-in; lemonade and iced teas for all meals +
ceremonies, juices for breakfast, Cold brew coffee, etc.
Ensure meals are effectively broken down and pavilion is cleaned and
organized for incoming AM or PM shift.
Ensure team does not leave until all preparations are complete for the
following shift.
Hospitality and Guest Services
Point of contact for all Cedar Lakes guests to assist in any issues or
needs they may have.
First understands, then exceeds our guest’s expectations through
genuine service.
Track our guest’s special dietary requirements. Communicate with
kitchen+ FOH team to ensure dietary needs are being met.
Locate event VIPS, communicate VIP whereabouts to staff and ensure
VIP guest experience is first priority.
Point of contact for all event organizers to assist in executing the event
to the highest standard.
Coordinate and deliver in-room dining experiences for guests.
Host our guests’ experience. Engage with guests at all meals to learn
their preferences and ensure they are having the best experience
possible.
Use creativity to create and execute with ‘Moments of Magic’ to
enhance guest experience.
The ability and authority to problem solve during high-stress moments.
Event Production
Assist Event Production team with various special projects and
execution of events as needed.
Communicate with outside vendors including event planners,
musicians, floral teams, to create a seamless event experience.
Miscellaneous + Special Projects
Attend weekly departmental interdepartmental meetings, including
weekly pre-arrival, weekly debrief + bi-weekly State of the Estate.
Always provide professional and courteous service while adhering to
the Cedar Lakes Estate brand.
Requirements
Team player and willing to do whatever it takes to get the job done
perfectly
Must be skilled at training and managing a large team
Ability to undertake multiple tasks simultaneously
Must be passionate about hospitality and customer service
In addition, Assistant Manager must be:
Able to continuously stand or walk
Able to bend, squat, climb stairs, and lift frequently
Professional, both in appearance and demeanor
Able to work outdoors in all kinds of weather
Detail oriented
Consistently punctual
Job Type: Full-time
Pay: $60,000.00 - $65,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Restaurant type:
Shift:
- 10 hour shift
- 8 hour shift
Weekly day range:
Ability to Relocate:
- Port Jervis, NY 12771: Relocate before starting work (Required)
Work Location: In person