Front of House Manager

YOUNGSTOWN YACHT CLUB

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YOUNGSTOWN, NEW YORK

Reports to: Executive Chef The Front of House Manager leads daily dining room and bar service at Youngstown Yacht Club. This person creates a welcoming experience for members and guests, develops a dependable service team, and keeps regular dining and club events organized. The Front of House Manager works closely with the Executive Chef, who oversees the full restaurant operation. Responsibilities

• Direct daily dining room and bar service, including opening, closing, reservations, seating, and service flow.
• Train, schedule, supervise, and coach servers and bartenders. Arrange coverage and bring staffing or performance concerns to the Executive Chef.
• Set clear standards for greeting members, taking orders, serving food and drinks, handling payments, and resolving concerns.
• Lead pre-service meetings so staff understand menus, specials, ingredients, availability, events, and expected service volume.
• Coordinate with the kitchen to keep orders accurate, food service timely, and members informed if delays occur.
• Plan front of house staffing, room setup, guest counts, and service details for private functions, regattas, and club events.
• Maintain clean, welcoming, and well-stocked dining and bar areas.
• Monitor bar inventory, ordering needs, beverage waste, and supply levels; report findings and recommendations to the Executive Chef.
• Oversee proper use of the point-of-sale system, accurate checks, and established payment and closing procedures.
• Address member and guest concerns professionally and promptly. Share recurring feedback and significant issues with the Executive Chef.
• Follow applicable alcohol service, food handling, and workplace safety requirements. Qualifications
• Experience supervising dining room or bar staff and managing service during regular dining and events required.
• Degree in hospitality management, restaurant management, or a related field preferred.
• Strong customer service skills and sound judgment when resolving concerns.
• Ability to train staff, build schedules, and lead service during busy dining periods and events.
• Clear communication, dependable attendance, and a hands-on approach.
• Experience with reservations, point-of-sale systems, and basic bar inventory controls.
• Knowledge of responsible alcohol service practices.

To Apply Please submit a résumé that includes any hospitality education or formal training, along with your restaurant, bar, and event service experience. Describe the teams you have supervised and the responsibilities you held. Success in this role means members and guests feel welcomed, service is consistent, events are well organized, and the front of house and kitchen teams work together smoothly.

Work Location:

In person