Front of House Manager Table & Main - 3.0 Roswell, GA Job Details Full-time $50,000 - $69,000 a year 12 hours ago Benefits Paid training Health insurance Dental insurance 401(k) Paid time off Vision insurance 401(k) matching Employee discount Flexible schedule Qualifications Operations management Cost control Team development Attention to detail Interviewing Full Job Description Front-of-House Manager Table & Main |

Roswell, Georgia Salary:

$50,000-$69,000, based on experience and scope of responsibility

Expected Start:

Early to Mid-October 2026 The Opportunity Table & Main is a 110 seat, Michelin-recognized neighborhood restaurant seeking an experienced Front-of-House Manager to join our management team as we enter the restaurant's next chapter following a renovation and expansion. This hands-on restaurant leadership position reports directly to the General Manager. The right candidate will be equally comfortable leading a busy dinner service, coaching an employee, building a thoughtful schedule, recovering a guest, and working behind the scenes to make the restaurant stronger. We are intentionally keeping the role broad during recruitment. Depending on the successful candidate's experience, strengths, and interests, the position may develop a particular emphasis around either beverage and bar operations or service, training, education, and sales performance . This person will first and foremost be a strong restaurant operator and floor leader. Core Responsibilities Lead front-of-house service as Manager on Duty with visible presence, composure, warmth, and strong judgment. Protect Table & Main's standards for hospitality, service, cleanliness, pace, professionalism, and guest experience. Draft front-of-house schedules and support disciplined labor planning, subject to General Manager approval. Make real-time staffing, section, pacing, and labor decisions during assigned shifts. Lead reservations flow, host execution, seating, wait management, and pacing. Resolve issues promptly and professionally and take ownership of guest recovery. Train, coach, and develop servers, bartenders, hosts, support staff, and other front-of-house employees. Provide timely feedback and accountability when performance falls short. Participate in interviewing and development of front-of-house employees. Support opening, closing, sidework, shift readiness, and property standards. Support private events and large-party execution from the front-of-house side. Communicate staffing, service, guest, facility, and operational issues clearly and early to the General Manager. Help identify opportunities to improve service execution, sales performance, training, systems, and the overall guest experience. Areas of Potential Focus The successful candidate may assume deeper responsibility in one of several areas based on experience and restaurant needs. Beverage & Bar Operations may include: Beverage ordering and inventory support. Bar organization and readiness. Cocktail, wine, beer, and spirits education. Pour, recipe, waste, and execution standards. Beverage-cost and inventory-control support. Recommendations regarding products, menus, promotions, and staff education. Service, Training & Performance may include: New-hire and ongoing service training. Menu, beverage, and sales education. Upselling and check-building development. Service standards and performance coaching. Schedule construction and labor planning. Training materials, testing, and employee-development programs. Final ownership of the front-of-house operation, beverage program, labor result, and broader department strategy remains with the General Manager. What We're Looking For At least 3-4 years of restaurant management or equivalent progressive front-of-house leadership experience . Demonstrated ability to lead service and earn the confidence of hourly employees. Strong hospitality instincts and genuine enjoyment of taking care of guests. Experience coaching, training, and holding employees accountable. Working knowledge of restaurant scheduling, labor deployment, reservations, and guest recovery. Strong organization, follow-through, communication, and attention to detail. Ability to remain composed and make good decisions during high-volume service. Comfort working collaboratively with culinary leadership and other managers. Interest or experience in beverage, training, sales development, or employee education is strongly valued. Wine, spirits, or other hospitality certifications are welcomed but not required. Schedule & Expectations This is a full-time salaried management position , generally requiring approximately 45-55 hours per week . Candidates should expect a combination of service and administrative hours and must be available for nights, weekends, occasional holidays, Saturday and Sunday brunch service, private events and other significant restaurant periods including occasional daytime shifts. Restaurant management is a hands-on position. This is not an office-based role. Compensation $50,000-$69,000 annually , depending on experience, demonstrated capability, and the eventual depth and focus of the position. The final scope of responsibility will be determined based on the successful candidate's strengths and the needs of the restaurant. Start Date We are beginning recruitment in advance of the position becoming active. The anticipated start date is early to mid-October 2026. We are willing to invest the necessary time in finding the right person rather than simply filling the position quickly. Success in This Role The right Front-of-House Manager will help create a restaurant where: Service is warm, polished, disciplined, and consistent. Employees know what is expected of them and receive meaningful coaching. Schedules and labor decisions reflect both financial discipline and guest needs. Guests are recognized, cared for, and recovered effectively when something goes wrong. Managers communicate early and solve problems rather than allowing them to drift. The GM can confidently delegate meaningful operational responsibility. The front-of-house team becomes stronger, more knowledgeable, and more capable over time. Above all, this person should make Table & Main a better place to work and dine .

Pay:

$50,000.00 - $69,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Vision insurance

Work Location:

In person