Front of House Manager

Key Responsibilities:

Staff Leadership:

Hiring, training, scheduling, and mentoring servers, hosts, and bartenders.

Guest Experience:

Managing reservations, greeting guests, and handling complaints with professional service.

Operational Excellence:

Overseeing daily opening/closing procedures, ensuring cleanliness, and managing front-end efficiency.

Inventory & Financials:

Controlling inventory for FOH items, balancing cash drawers, and managing POS systems.

Communication:

Acting as the bridge between the service team and the kitchen (BOH).

Requirements & Skills:

Experience:

Proven experience (3 years preferred) in restaurant service, hospitality, and leadership roles.

Leadership:

Strong motivational, communication, and interpersonal skills.

Knowledge:

Deep understanding of health and safety regulations, as well as food/beverage service standards.

Organizational Skills:

Ability to work under pressure and prioritize tasks in a fast-paced environment