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KT
Kachai Thai Kitchen
Front of House Manager
Career Insights for Restaurant / Food Service Manager
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Based on Washington 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.
$59,790 / year median in Washington
+10% projected growth
Job Description
Job Overview We are seeking a reliable and motivated FOH Manager to oversee daily front-of-house operations and ensure excellent service, smooth workflows, and a positive guest experience. The Floor Manager will lead staff on the floor, enforce standard operating procedures (SOPs), and act as the point person during service. The FOH Manager will also be responsible for inventory management, organizing catering and large party services, and creating an environment aimed at achieving the highest level of hospitality and a positive work environment. Most of our staff have been here for the past 8 years. We are constantly growing and looking for help on this path! This role is ideal for someone with strong leadership skills, attention to detail, positive growth mindset, and a passion for hospitality Key Responsibilities Supervise and lead front-of-house staff during service while creating a positive and healthy work environment (servers, expos, hosts, bartenders) Ensure all SOPs are followed consistently and efficiently Monitor service flow to maintain speed, accuracy, and quality Handle guest concerns professionally and resolve issues promptly Coordinate with kitchen staff to ensure smooth communication and timing Scheduling staff in accordance to labor costs and revenue income Record and manage inventory orders in an organized manner including NA beverages, wine, spirits, and other FOH supplies Ensure cleanliness, organization, and safety standards are met Creating a daily revenue performance report including tips and cash transactions Lead by example to maintain a positive and professional work environment Assist with catering inquiries and large party organization Qualifications Previous experience in a restaurant leadership or supervisory role Strong knowledge of front-of-house operations Ability to lead, motivate, and hold staff accountable Excellent communication and problem-solving skills Ability to stay calm and organized in a fast-paced environment Flexible availability, including nights, weekends, and holidays Basic POS and cash-handling experience preferred