Front of House Manager

About The Point The Point Restaurant sits at the water's edge of Grandpappy Point Resort & Marina on Lake Texoma — one of the largest reservoirs in the United States. We serve marina customers, lake-day visitors, and event clients with Texas-style scratch cooking and a full bar program. We operate Thursday through Sunday year-round, with Saturday breakfast buffets, Sunday brunches, live music every Saturday, and an active events program. On our biggest days we seat 400+ covers. We aren't just lake front dining - we are water's edge, lake front dining with expansive panoramic views. The Opportunity We are building out the front-of-house structure at The Point and looking for an experienced restaurant leader who can own the guest experience from the moment a party walks in to the moment they walk out. This is a hands-on, floor-level leadership role. You will report directly to the BOH Manager, who leads restaurant operations. Your lane is everything in front of the pass: the floor, the host stand, the bar floor, the service team, and the guest relationship. You and the BOH run the operation together. Responsibilities Floor & Service Operations

• Lead and manage the FOH team during every shift — servers, hosts, bussers, and bar floor staff
• Maintain service standards from greeting to checkout; address service failures in real time
• Own floor layout and table management — reservations (Toast Tables), walk-ins, and event seating
• Conduct pre-shift meetings: daily specials, 86'd items, large party notes, and service focus
• Monitor ticket times in coordination with BOH; flag kitchen communication issues immediately Team Leadership
• Schedule FOH staff in coordination with BOH; manage weekly labor to target
• Hire, onboard, and train FOH staff; enforce dress code and code of conduct
• Coach in the moment — not just during formal reviews
• Handle FOH performance issues with documentation; escalate as appropriate Guest Experience
• Resolve guest complaints with authority — know when to comp, when to escalate, and when to hold the line
• Recognize and cultivate regulars, marina loyalty guests, and VIP relationships
• Manage special requests, dietary needs, and accessibility accommodations with care
• Oversee event day execution — coordinate with the events team on seating, timing, and service flow Operations & Compliance
• Manage daily FOH opening and closing procedures; ensure accurate Z-out on Toast POS every shift
• Monitor and enforce responsible alcohol service; ensure TABC compliance for all FOH staff
• Maintain a clean, organized, and inspection-ready front of house at all times
• Track and report guest feedback and service metrics weekly
• Participate in weekly ops review with leadership team Requirements
• 3+ years restaurant management experience, including 1+ year managing a high-volume floor (200+ covers per shift)
• Proven ability to lead a service team — hire, train, schedule, and hold accountable
• Current TABC certification
• Food Safety Manager certification
• Working knowledge of a modern POS — Toast experience strongly preferred
• Strong communication and composure under pressure
• Availability Thursday through Sunday including holidays Preferred
• Experience with reservation systems (Toast Tables, OpenTable, or similar)
• Event service experience — private dining, banquets, or large-format service
• Lake, resort, or waterfront venue experience

Pay:

$30,000.00 - $50,000.00 per year

Benefits:

Dental insurance Employee discount Health insurance Vision insurance

Work Location:

In person