FOH Manager

FOH Manager Ritas on the River - 4.0 San Antonio, TX Job Details Full-time $50,000 - $55,000 a year 1 day ago Benefits Dental insurance Paid time off Vision insurance Qualifications Customer communication Hospitality industry experience Managing food service teams Food service management Full Job Description The Front of House Manager plays a key leadership role in delivering exceptional guest experiences while supporting the day-to-day success of restaurant operations. This position oversees Front of House service execution, team leadership, staffing, scheduling, and guest engagement in a fast-paced, high-volume environment. The FOH Manager works closely with both leadership and hourly staff to uphold hospitality standards, maintain operational consistency, and foster a positive team culture. This role also supports employee coaching, training, accountability, and service development to ensure strong performance across shifts. Success in this position requires adaptability, professionalism, and a strong understanding of guest-focused hospitality. The ideal candidate leads by example, communicates effectively, and thrives in a collaborative restaurant environment where service, culture, and operational excellence all work together. About Ritas on the River LLC Rita's on the River is known by many as the place "Where we take our friends from out of town" and has become nationally famous as a must-visit restaurant on the San Antonio Riverwalk. Along with ample river seating, we're known for our delicious margaritas, handmade tortillas and hot sizzling fajitas.

OUR MISSION

"The success of Weston Entertainment enables us to create and provide a better life for our team members, memorable experiences for our guests and a tangible sense of hope for our community so the Lord and His kindness may be made known. "

Description Position:

FOH Manager Compensation:

$50k-$55k based on experience.

Benefits :

Flexible Scheduling including closed Sundays to promote work-life balance. Health, Dental, and Vision benefits offered. Paid Time Off (PTO) accrual Opportunities for professional growth and development.

Qualifications :

2 to 5 years of experience in a management role within the food service industry, preferably a full-service restaurant. Minimum of 1 year in a fast-paced restaurant environment preferred. BOH experience is beneficial but not required. Ability to work 50-60 hours per week during high volume seasons, 40-50 hours off-season with shift flexibility including evenings, weekends, holidays, and peak service periods as needed. Strong understanding of industry specifics such as labor control and COGS (Cost of Goods Sold). Exceptional leadership skills with the ability to motivate and inspire a diverse team. With strong emphasis on respectful communication with guests, coworkers, and leadership. Certifications (ServSafe Management & TABC) Proficiency with restaurant technology preferred, including POS systems, scheduling tools, reporting dashboards, communication platforms, and basic computer applications (Microsoft Word, PowerPoint, 7shifts, Toast, etc.) Strong communication, interpersonal, inventory management, and staff training skills. Up to and including attention to detail, accuracy, and effective organization. Ability to provide friendly, professional, and guest-focused service while working effectively in a team-based environment Dependability, punctuality, and consistent attendance Ability to remain calm, professional, and solution-focused during busy or stressful service periods Willingness and flexibility to learn, adapt, and implement changing operational needs

Physical Requirements/Work Environment :

This position requires the ability to stand and walk for extended periods; bend, reach, lift, carry, push, or pull up to 50 lbs as needed; and safely move throughout kitchen, dining, storage, and service areas. The role may include repetitive movement, frequent guest and team communication, and work during high-volume service periods. Employees may be exposed to heat, cold, noise, wet or slippery surfaces, cleaning products, and other conditions common to restaurant operations. Reasonable accommodations may be made to enable individuals to perform the essential functions of the role. Salary $50,000 - $55,000 per year