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NV
NCR Ventures
Front of House Manager - Lolas Bistro - Chagrin Falls
Career Insights for Restaurant / Food Service Manager
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Based on Ohio data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$56,351 / year median in Ohio
+7% projected growth
Job Description
Lola's Bistro is seeking an experienced, hospitality-driven Front of House Manager to lead our dining room team and deliver exceptional guest experiences in a warm, French bistro atmosphere. Position Summary The Front of House Manager is responsible for the day-to-day operations of the dining room, ensuring outstanding service, strong team leadership, and efficient restaurant operations. This role requires a hands-on leader who thrives on the floor, builds positive relationships with guests and staff, and sets the standard for hospitality. Responsibilities Create and manage weekly staff schedules while maintaining appropriate labor costs. Lead, coach, and supervise all front-of-house team members, including servers, bartenders, hosts, and support staff. Recruit, interview, hire, onboard, and train new employees. Conduct regular performance coaching and foster a positive, professional work environment. Maintain a strong and visible presence on the restaurant floor during service, ensuring smooth operations and exceptional guest experiences. Handle guest concerns professionally and resolve issues with confidence and care. Ensure service standards reflect the quality and hospitality expected of a French bistro. Coordinate daily pre-shift meetings and communicate menu updates, specials, and service expectations. Work closely with the kitchen team to ensure seamless communication and efficient service. Monitor cleanliness, organization, and presentation of the dining room. Assist with inventory, ordering of front-of-house supplies, and operational procedures as needed. Ensure compliance with all health, safety, and company policies. Qualifications Minimum of 3 years of restaurant management experience, preferably in full-service or upscale casual dining. Strong leadership, communication, and organizational skills. Experience with employee scheduling and labor management. Proven success in hiring, training, and developing restaurant staff. Passion for hospitality and creating memorable guest experiences. Ability to remain calm, organized, and solution-oriented in a fast-paced environment. Flexible availability, including evenings, weekends, and holidays. What We're Looking For The ideal candidate is a natural leader with a genuine passion for hospitality. They lead by example, are highly visible during service, inspire their team, and understand that exceptional guest experiences begin with exceptional leadership.