Front of House Manager

Front of House (FOH) Manager 

Overview: 

Camps Airy & Louise feed 600-700 individuals at each location, and provide 3 meals/day, 7 days/week. 

The primary purpose of this position is to manage all functions of the dining hall. 

All meals include served buffets as well as alternating self-served stations:  

Cereal bar and continental items at breakfast 

Salad and pasta bar at lunch and dinner 

Coffee and hand Fruit throughout the day. 

Dessert (lunch or dinner) 

This position works alongside the Kitchen Manager (KM) and is directly responsible for promoting teamwork, supervising and training the team, and ensuring all food safety regulations are met (cleanliness, sanitation, food temperature, etc.) 

The FOH Manager will be expected to show leadership through communication, availability and flexibility while maintaining a safe and pleasant work environment. 

The FOH manager will have daily communication with campers, staff and camp leadership and will act as a role model through proper attitude, work ethic, and behavior thus becoming a significant and valuable individual throughout the summer. 

Full Room and Board included with position. 

Main Responsibilities: 

Managing the dining hall staff (15-25 domestic and international individuals) to plan, supervise and promptly fulfill all dining hall needs (melas and special event) 

Hands on leadership. The FOH manager is expected to be an active participant and lead by example. 

Time management of staff; creating work schedules and monitoring time clocks, time off/days off. 

Time management of meals; set up through clean up. 

Plan meal service in accordance with menu, bunk seating map, events, Grab& go, and counts. 

Oversee the quality, temperatures, presentation and taste of the food served. 

Carry out and oversee portion control at the buffet  

Oversee the serving of dietary/allergen buffet line, working closely with allergen cook. 

Implementing FIFO (First in First out) system and monitoring expirations dates of dining hall day-to-day items such as fruit, cereal, milk, yogurt, condiments, grab & go items, etc. 

Provide staff with up-to-date menus and communicate all changes to be expected on the line. 

Communicate expectations in the workspace, encourage a professional and positive team rapport. 

Implement and supervise cleaning and sanitation of the dining hall – lead by example. 

Adherence to State of Maryland Health Department and American Camp Association standards ensuring Dining Hall is maintained in a clean and sanitary condition. 

Daily communication with Kitchen Manager, Inventory Staff, and back of house team, as well as camp leadership and other key roles. 

SERV Safe Food Handler or SERV Safe manager Certification required 

Physical Requirements: 

Must be able to follow written and verbal instructions (read, write, hear) 

Able to use mathematics to add, subtract, multiply and divide. 

Must be able to do physical work, exerting up to 50 lbs. 

Occasionally, performing such activities as balancing, stooping, kneeling, crouching, reaching, standing, pulling, walking, pushing, lifting, etc. 

Ability to stand and walk for long periods throughout the day. 

Ability to communicate via email / text / phone, or other workspace application required by employer.