Key Responsibilities Leadership & Oversight Set the tone for FOH service and environment organized, clean, professional, and welcoming. Supervise and mentor FOH staff including servers, bartenders, hosts, bar backs, and shift leads. Coordinate with General Manager, Executive Chef, and Controller to execute promotions and key business decisions. Be the on-site expert for all health, safety, and alcohol service regulations. Ensure all opening and closing procedures are properly completed. Customer Service Monitor guest satisfaction and address issues with professionalism and urgency. Ensure all team members embrace the ACC pillars: Attitude (positive, energetic), Competence (skill and awareness), and Communication (clear and proactive). Lead by example checking in on guests, resolving complaints, and empowering staff to provide excellent service. Create and maintain a warm, welcoming atmosphere through staff morale, clean environment, music/TV programming, lighting, and overall ambience. Training and Development Conduct onboarding and job-shadowing for new hires and ensure proper coaching from the date of hire through the team member s entire time working with us. Be the champion of the FOH Manual know this document inside and out. Ensure team members are abiding by the vision and culture laid out in this document. Administer continued education including company-mandated alcohol service programs and state requirements (MAST). Hold staff accountable for appearance, conduct, and performance expectations. Take ownership of the FOH team and ensure they are supported in their roles set the team up for success. Operations and Compliance Maintain daily checklists and ensure completion of location-specific opening/closing tasks. Monitor food and beverage consistency; serve as quality control for presentation and preparation. Oversee comping/voiding procedures and ensure documentation is complete and accurate. Ensure POS (TOAST), handhelds, and inventory systems are used effectively and accurately. Coordinate with vendors for bar and beverage inventory and ensure sufficient stock for operational needs. Work with the GM and Controller to schedule appropriately based on budgets. Safety and Incident Response Enforce fire safety, ADA compliance, and emergency protocols. Manage intoxicated, unruly, or disruptive guests per legal and company standards. Ensure ID verification for alcohol sales and monitor pull tab use. (when applicable). Lead incident documentation and team communication when issues arise. Qualifications and Skills Prior experience in a supervisory or FOH management role in hospitality. Knowledge of WA Liquor and Cannabis Board policies and MAST certification. Excellent interpersonal and conflict-resolution skills. High-level multitasking, communication, and organizational abilities. Proficiency in POS software (TOAST), scheduling tools (7Shifts), and Microsoft Office. Ability to lead with positivity, empathy, and professionalism. Compensation and Benefits Average hourly pay $38 - $41 (includes base hourly pay rate of $19 - $22 plus average hourly tips of $19) Profitability driven bonus program 401(K) plan Health insurance Stipend Cell Phone plan Stipend Gym membership Stipend Join our team as a Front of House Manager where you can make a significant impact on our guest experiences while leading a dedicated team!

Job Type:

Full-time Pay:

From $21.00 per hour

Benefits:

401(k) 401(k) matching Employee discount Flexible schedule Paid time off Paid training Shift availability: Night Shift (Required) Day Shift (Required)

Work Location:

In person