Front of House (FOH) Manager Job Description The FOH Manager is the leader and role model for the service team, which includes servers, hosts, and SAs. They are expected to lead by example, demonstrating professionalism, integrity, and hospitality while upholding the restaurant's service standards. The FOH Manager ensures smooth day-to-day dining room operations, exceptional guest experiences, and team development. They collaborate with management to meet financial and operational goals while fostering a positive and guest-focused environment. Interview alongside the GM, hire with GMs approval, and onboard FOH staff (servers, hosts, food runners, SAs). Adhere to the two-step interview hiring process non-negotiable Ensure all staff are trained on service standards, systems, and guest engagement. Ensure all new hires are trained on Guest for Life (GFL) initiatives, emphasizing the importance of building guest loyalty and creating memorable dining experiences. non-negotiable Provide necessary training documents and adhere to established training schedules and programs to ensure consistent onboarding. non-negotiable Conduct regular progress check-ins during training to evaluate development, provide feedback, and ensure new hires meet service and performance standards. Provide coaching to foster growth and guest-first hospitality. non-negotiable Design and execute ongoing training programs to elevate service skills, hospitality, and overall team performance. Conduct bi-monthly service evaluations and mock services to assess skills, identify areas for improvement, and ensure team readiness. non-negotiable Update the server KPIs document on a consistent basis. non-negotiable Implement Performance Improvement Plans (PIPs) for staff as needed to address performance gaps and provide clear, actionable steps for growth. Lead the staff to maintain a Per Person Average (PPA) that meets the restaurant's standards through strong service execution and menu knowledge. non-negotiable Guide the team to maximize revenue by developing outstanding menu knowledge and effectively applying upsell techniques. non-negotiable Conduct regular check-ins and annual reviews for FOH staff. Address performance issues constructively through coaching and corrective plans. non-negotiable Manage billing, communication, and scheduling for large parties and BEOs (Banquet Event Orders) alongside GM. Ensure proper coordination with the kitchen and service staff for seamless execution, including proper staffing and last minute adjustments to meet the restaurant's needs. non-negotiable Regularly audit sidework checklists, server station setup, and closing procedures to ensure FOH standards. non-negotiable Uphold daily cleaning and organization standards across FOH areas. non-negotiable Maintain staff files, including certifications, training progress, and performance documentation. Participate in weekly manager meetings and 1-1s with GM Send three weekly GFL emails to guests Update staff manuals, policies, and procedures quarterly to reflect current standards. Collaborate with the GM to achieve sales and labor cost goals. Write all Server, Host and SA schedules to meet the restaurants weekly sales projections and staffing requirements non-negotiable Reconcile weekly labor reports with GM oversight. Track staff scheduling to optimize labor efficiency. non-negotiable Oversee ordering and inventory of FOH supplies, ensuring availability and cost control. Ensure compliance with health, safety, and labor regulations. Oversee FOH menu updates across POS systems (e.g., Toast, DoorDash, Uber Eats) and printed collateral. Conduct regular menu guide testing to ensure team readiness for new dishes, drinks, and specials. non-negotiable Implement and monitor FOH-driven marketing initiatives such as upsell contests or specials to drive revenue. non-negotiable Enforce uniform policies to maintain FOH professionalism and track uniform inventory and orders monthly. non-negotiable Oversee all dining room operations to ensure smooth, consistent service. Manage table touches and support the 100% Guest Connection standard. Coordinate with the GM and kitchen to execute large parties and special events. Conduct quarterly outreach to local businesses, apartments, or organizations to build relationships and drive guest traffic. non-negotiable Lead pre-shift meetings to align FOH staff on goals, menu updates, and service flow. non-negotiable Be the role model for hospitality, professionalism, and integrity. non-negotiable Support GFL initiatives, recognizing regulars, resolving issues, and driving loyalty. non-negotiable Engage with guests to ensure satisfaction and address concerns promptly. Partner with BOH to ensure seamless communication and service execution. non-negotiable

Guest Satisfaction :

Achieve consistent positive ratings for service quality. Google 4.8 and OpenTable 4.7

Sales Growth :

Maintain the restaurant's PPA standards ($35) and repeat business.

Labor Management :

Maintain a total hourly labor cost 14%.

Team Development :

Staff food and beverage product knowledge on new menu rollouts and ongoing testing 85%

Cleanliness & Hygiene :

Maintain a clean restaurant that passes a cleaning audit. Maintain a FOH staff that follows 100% of the uniform and hygiene standards set in the training manuals and the code of conduct statement.

Secret Shopper Visits:

Achieve a minimum of a 4.5/5 average grading on secret shopper reports.

• Passion for food, beverage and events industry
• Desire to be a "part of team"
• Easy to relate to/down to earth
• Desire for and truly open to feedback/open-minded Professional Appearance Good Communicator Good Listener Personable Passion for Business Desire for Personal Growth Hardworking, Dedicated & Trustworthy Aggressive, Tenacious Desire to Learn Self-Starter A Winning Spirit/ Desire to Succeed Sets and Accomplishes Goals Consistent Eye for Detail and Superior Standards Thrives on

Challenges Team Player A Humble Nature Timely Self-Accountable Efficient and Organized Effective Creative/Innovative Respectful Calm Under Pressure Pay:

$55,000.00 - $60,000.00 per year

Benefits:

Employee discount Paid time off Paid training

Experience:

Restaurant management: 3 years (Required)

Language:

English (Required) Spanish (Required) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Ability to

Commute:

Alpharetta, GA 30009 (Required)

Work Location:

In person