A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
We are seeking an energetic, organized, and hospitality-driven Front of House (FOH) Manager to oversee daily floor operations, lead our service team, and ensure top-tier guest experiences. As the FOH Manager, you will be the heartbeat of our dining room. You will lead by example on the floor, manage scheduling and floor coverage, train and mentor servers and hosts, and partner closely with the Kitchen/BOH team to keep service running smoothly during high-volume shifts.
Key ResponsibilitiesLeadership & Floor Management Active Floor Presence:
Lead daily lunch and dinner service from the floor—greeting guests, supporting staff, monitoring table turnover, and handling any guest inquiries or feedback with grace.
Team Supervision:
Direct host, server, and busser workflows during service to ensure prompt, attentive, and friendly dining experiences.
Service Quality:
Maintain high standards of service, presentation, cleanliness, and food safety throughout the dining room and host area.
Team Building, Hiring & Training Staff Development:
Onboard, train, and mentor front-of-house staff on menu knowledge, service standards, and guest engagement.
Scheduling:
Assist in building and managing weekly staff schedules to match business flow while managing labor costs efficiently.
Culture:
Foster a positive, cooperative, and respectful team environment across both FOH and BOH staff.
Manage POS operations, cash handling, and opening/closing floor procedures.
Inventory & Supplies:
Oversee inventory for FOH supplies (beverages, service items, paper goods, printed menus) and place restocking orders as needed.
Reservations & Special Events:
Coordinate guest reservations, takeout/delivery workflows, and seating strategies to optimize floor space during peak hours.
Candidate Qualifications Experience:
2+ years of supervisory or management experience in a fast-paced, full-service restaurant environment.
Hospitality Focus:
Passion for hospitality, excellent interpersonal skills, and a proven ability to handle guest relations with composure.
Leadership Skills:
Strong team management, coaching, and conflict-resolution abilities.
Operational Knowledge:
Proficient with restaurant POS systems Toast, labor scheduling software, and basic inventory control.
Certifications:
Current California Food Handler or Manager Certification and Responsible Beverage Service (RBS) certification required.
Availability:
Flexibility to work evenings, weekends, and holidays as required by restaurant operating hours. Preferred Skills & Physical Requirements Knowledge of Thai cuisine or a strong eagerness to master our menu profile and beverage pairings. Physical ability to stand/walk for extended periods, lift up to 30 lbs, and move swiftly in a high-volume restaurant setting.
Pay:
$28.00 - $30.00 per hour
Benefits:
401(k) matching Employee discount Flexible schedule Paid training
