Company Overview
August Point Advisors is a specialized management consultancy dedicated to driving the growth and success of businesses within the food & beverage, hospitality, and entertainment industries.
Our team is composed of world-class experts in strategy, finance, design, and operations. We partner with emerging start-ups to help them grow from inception, while also guiding established, legacy brands toward sustainable evolution and future success. By combining deep industry knowledge with an unmatched professional network, we serve as trusted advisors to a wide range of clients across the entire stakeholder landscape.
At the heart of our work is risk mitigation, helping clients confidently navigate complex and competitive markets. Backed by research and data-driven insights.
Responsibilities
- Oversee all front-of-house operations, including the hiring, training, scheduling, and daily management of the FOH team.
- Champion exceptional service standards by leading from the floor, engaging with guests, and collaborating closely with kitchen leadership to ensure an outstanding dining experience.
- Foster a strong and positive team culture through ongoing training, performance reviews, service education, and the application of HR-compliant disciplinary measures when necessary.
- Manage HR documentation, weekly payroll processing in partnership with the bookkeeper, and monitor team performance against established key metrics.
- In collaboration with the chef/owner and wine & beverage consultant, manage all bar and beverage operations, track inventory, and monitor financial performance.
- Partner with BOH leadership (owner and sous chef) to streamline operations and ensure systems are in place to create an exceptional guest experience.
- Provide detailed daily management reports, adjust staffing, reservations, and operational systems in response to financial and performance data.
- Lead the planning and execution of in-house events and actively cultivate community relationships.
- Oversee facility maintenance and coordinate with vendors and ownership to address operational needs.
- Manage POS systems and FOH inventory controls to maintain efficient and effective restaurant operations.
- Perform additional duties as assigned by ownership.
Qualifications
- A minimum of 3 years in a comparable restaurant or service management role.
- Experience in at least one restaurant and/or bar opening is highly preferred.
- Strong leadership, communication, facilitation, and mentorship skills.
- Passion for creating elevated food and beverage experiences with consistently high service standards.
- Energetic, hands-on, detail-oriented, and highly organized approach to management.
- Ability to remain calm, adaptable, and solutions-focused in a dynamic, fast-paced environment.
- Proficiency in managing POS systems, inventory management, and troubleshooting.
- Solid financial acumen, including daily cash handling, credit card processing, batching, and reconciliation.
- Experience managing HR responsibilities, payroll, and general maintenance oversight.
- Availability to work holidays, weekends, and both daytime and nighttime shifts.
- Valid food handler certifications as required by local regulations, including ServSafe Manager Certification and Massachusetts Allergen Awareness Training Certificate.
- Physical ability to stand and work 8+ hour shifts, lift up to 50 lbs, and perform frequent bending, reaching, twisting, and other physical tasks as required by the role.