Overview The Front of House Manager is responsible for assisting the General Manager with the efficient, professional, and profitable operation of the venue. The Front of House Manager aids the General Manager in overseeing every managerial, full-time, and part-time position and ensuring full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. The Front of House Manager will actively manage, coach, counsel, train, and mentor employees in meeting company quality standards and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, and promotion. The Front of House Manager will ensure a positive, harmonious, compliant, and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction, and strong management and independent decision-making skills are required. This role will pay an annual salary of $60,000 - $75,000.

Benefits for Full-Time roles:

Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until December 11, 2026. Responsibilities Assist in the overall effective management of the catering operations. Ensure legal, efficient, professional, and profitable operation of the venue. Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, and P&L financial statements. Author, review, and amend policies & procedures, as requested by the General Manager. Oversee scheduling and labor allocation. Program and maintain the point of sale system to ensure accurate financial reporting and tracking of accountability. Manage preparing and attaining future goals. Provides each team member with the proper direction and follows up on all assignments. Inspects the operation on a regular basis to ensure that the established quality standards are maintained. Prepares required reports accurately and submits them on time, and follows up with department heads to ensure that their reporting is completed within the same guidelines. Develops an effective supervisor team. Gives the supervisors clear direction and provides the necessary assistance for them to perform their work. Assists the general manager in evaluating each manager's performance and makes recommendations for their improvement. Qualifications BA or BS with a business-related major; accounting minor or credits preferred. 3-5 years of management experience in the food-related industry. Ability to communicate with employees, co-workers, management staff, and guests in a clear, professional, and courteous manner, which fosters a positive, enthusiastic, and cooperative work environment. Ability to make sound business/operations decisions quickly and under pressure. Solid working knowledge of computer applications: Microsoft Office, POS systems, and timekeeping systems. Ability to work well in a team-oriented, fast-paced environment. Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, and percentages). Ability to handle cash accurately and responsibly. Ability to consistently adhere to the highest standards of integrity, professionalism, ethics, and confidentiality. Ability to work independently with little direction.