Reports To:

General Manager /

Owner Employment Type:

Full-Time Position Summary The Front of House Manager oversees daily front-of-house operations, including bartenders, servers, expediters, and hosts. This role is responsible for leading and developing staff, maintaining exceptional guest service, ensuring operational and safety standards, and supporting restaurant sales, catering, and marketing efforts. Key Responsibilities Oversee daily front-of-house operations, including servers, bartenders, hosts, and expediters, while ensuring excellent guest service. Recruit, train, schedule, coach, and supervise staff while maintaining a positive and accountable team environment. Assist the General Manager with staffing, sales, employee retention, and overall restaurant operations. Handle guest concerns and maintain strong customer and community relationships. Coordinate catering inquiries, events, and communication between customers, kitchen, and service teams. Support marketing, promotions, social media, and initiatives to increase restaurant and catering sales. Manage ordering, cash handling, administrative tasks, and inventory while ensuring accuracy and compliance. Maintain cleanliness, food quality, safety, sanitation, and compliance with all applicable regulations. Qualifications 2+ years of restaurant management or hospitality leadership experience. Strong leadership, customer service, communication, and organizational skills. Catering, event coordination, sales, or marketing experience preferred. Basic knowledge of social media and marketing platforms. Ability to work in a fast-paced environment, including evenings, weekends, and holidays as needed. Physical Requirements Ability to stand and walk for extended periods. Ability to lift up to 50 pounds. Ability to work effectively in a busy restaurant environment.

Pay:

$25.00 - $30.00 per hour

Work Location:

In person