Front of House (FOH)

Manager Department:

Restaurant Operations Reports to:

Operating Partner Employment Type:

Full-Time Position Summary The Front of House Manager is responsible for overseeing all front-of-house operations, ensuring exceptional guest experiences, maintaining service standards, leading the service team, and maximizing restaurant profitability. This role requires a hands-on leader who can manage daily operations, develop employees, resolve guest concerns, and create a welcoming, professional dining environment. Key Responsibilities Guest Experience & Service Deliver exceptional hospitality and ensure guest satisfaction. Maintain high standards of service, presentation, cleanliness, and professionalism. Handle guest complaints and resolve issues promptly and appropriately. Monitor dining room flow, table turnover, reservations, and wait times. Build relationships with regular guests and encourage repeat business. Team Leadership & Staff Development Recruit, train, and supervise servers, bartenders, hosts, and support staff. Attend pre-shift meetings to communicate specials, menu changes, reservations, and service expectations. Provide ongoing coaching, performance feedback, and accountability. Maintain a positive, professional, team-oriented work environment. Ensure staff follow restaurant policies, service procedures, and uniform standards. Daily Restaurant Operations Oversee opening, closing, and shift-change procedures. Ensure dining areas, bar areas, restrooms, and service stations meet cleanliness standards. Coordinate with the kitchen to maintain communication and service flow. Monitor reservations, walk-ins, special events, and private dining arrangements. Ensure proper cash handling, checkout procedures, and point-of-sale accuracy. Maintain compliance with food safety, alcohol service, sanitation, and workplace safety requirements. Financial Performance & Cost Control Help control comps, voids, discounts, and cash discrepancies. Monitor sales performance, average check, beverage sales, and table-turn efficiency. Promote menu knowledge, suggestive selling, and responsible upselling. Identify opportunities to improve profitability without compromising hospitality. Communication & Administration Maintain accurate shift reports, incident reports, and staff documentation. Communicate menu updates, sold-out items, allergens, and special requests. Assist with inventory, beverage controls, and ordering when assigned. Support restaurant marketing, promotions, events, and community engagement. Qualifications Minimum 2-3 years of restaurant management or supervisory experience preferred. Strong knowledge of full-service restaurant operations and hospitality standards. Excellent leadership, communication, and problem-solving skills. Experience with Toast POS, reservations, scheduling, and cash management. Ability to manage multiple priorities in a fast-paced environment. Knowledge of labor management, sales performance, and cost control. Current food safety and responsible alcohol-service certifications, as required. Physical Requirements Ability to stand and walk for extended periods. Ability to work in a fast-paced environment and move between dining room, bar, and service areas. Ability to lift and carry restaurant supplies as reasonably required. Work Schedule Must be available to work days, evenings, weekends, holidays, and special events as business demands require.

Job Type:

Full-time Pay:

$50,000.00 - $65,000.00 per year

Benefits:

Employee discount

Work Location:

In person