Position Summary
The Front of House Manager is responsible for overseeing all guest-facing operations of the restaurant. This role ensures exceptional customer service, efficient service flow, and a positive dining experience while leading and supporting the front-of-house team. The FOH Manager plays a key role in staff development, operational excellence, and maintaining brand standards. Reporting directly to the General Manager the FOH Manager will participate in annual strategic planning to optimize the Food and Beverage operations and guest experience.
Key Responsibilities
Guest Experience
- Ensure all guests receive prompt, friendly, and professional service
- Handle guest inquiries, feedback, and complaints effectively and diplomatically
- Maintain high standards of cleanliness, ambiance, and presentation in dining areas
Team Leadership
- Recruit, hire, train, and supervise front-of-house staff (servers, hosts, bartenders)
- Create staff schedules and manage labor costs
- Lead pre-shift meetings to communicate goals, specials, and updates
- Foster a positive, team-oriented work environment
- Support staff on a daily basis
Operations Management
- Oversee daily FOH operations to ensure smooth and efficient service
- Coordinate with kitchen/back-of-house to ensure timely food delivery
- Monitor service quality and implement improvements as needed
- Develop rotating and intriguing drink menus seasonally
- Manage operations, inventory controls, and staffing for “The Turn” (concession)
- Enforce company policies, procedures, and health & safety standards
Financial Oversight
- Assist in managing budgets, labor targets, and cost controls
- Implement inventory controls for all areas of beverage/liquor service
- Conduct weekly/monthly inventory reporting
- Monitor sales performance and upselling strategies
- Handle cash management procedures and POS system accuracy
Training & Development
- Train staff on service standards, menu knowledge, and upselling techniques
- Conduct performance evaluations and provide ongoing coaching
- Ensure compliance with food safety and alcohol service regulations
- Develop and grow comprehensive banquet and event offerings for club events and local community
Qualifications
- Proven experience in a supervisory or management role in hospitality
- Strong leadership and interpersonal skills
- Excellent communication and problem-solving abilities
- Thorough knowledge of current Health and Safety regulations
- Ability to work in a fast-paced environment and handle pressure
- SIR certification
- First Aid certification (desired but not required)
- Knowledge of POS systems and restaurant operations
- Flexible schedule, including evenings, weekends, and holidays
Key Competencies
- Customer-focused mindset
- Leadership and team development
- Organizational and multitasking skills
- Attention to detail
- Conflict resolution
Pay: From $26.00 per hour
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- Flexible schedule
- Life insurance
Work Location: In person
