Front of House (FOH) Manager

About the role

The Front of House (FOH) Manager oversees daily restaurant operations, team leadership, and guest experience. This role requires strong leadership, attention to detail, and the ability to motivate and support the team while ensuring seamless service and exceptional hospitality.

Responsibilities

• Oversee front-of-house operations, ensuring exceptional guest experiences and a positive team environment.
• Supervise and motivate FOH staff, reinforcing a fun, professional, and hospitality-driven atmosphere.
• Monitor, reinforce, and ensure food safety and sanitation procedures are executed according to policy and health regulations.
• Work closely with the General Manager to drive sales growth, guest satisfaction, and operational efficiency.
• Manage food, labor, material costs, and other controllable expenses to meet financial goals.
• Ensure cash handling, property security, and product control policies are consistently followed.
• Monitor inventory levels, oversee ordering, and ensure product availability.
• Interview and select qualified applicants, ensuring a strong team-oriented culture.
• Train and develop team members in hospitality, service, and sales techniques to maximize performance and retention.
• Lead pre-shift meetings to communicate daily goals, expectations, and service standards.
• Anticipate and identify operational challenges, implementing solutions to optimize guest experience.
• Work as part of a team-service approach, collaborating with colleagues to maintain a stress-free and engaging work environment.
• Maintain a positive attitude and professional demeanor, embodying Nick's values of Excellence, Teamwork, Respect, and Accountability.

Requirements

• Minimum of 3 years of restaurant industry experience in a managerial role.
• Strong leadership skills with the ability to motivate and inspire a team.
• A guest-first mindset and commitment to delivering outstanding hospitality.
• Demonstrated ability to effectively address and resolve challenges with both guests and team members.
• Ability to manage multiple priorities and make quick, confident decisions in a fast-paced environment.
• Strong communication, problem-solving, and organizational skills.
• Understanding of food safety, sanitation regulations, and restaurant operations.
• A friendly, approachable, and professional demeanor.
• Willingness to work a flexible schedule, including days, nights, weekends, and holidays.

Qualifications

• Physical requirements include standing and walking for extended periods (6-10 hours per shift), lifting and carrying trays, food, and restaurant equipment weighing up to 30-40 lbs., navigating a fast-paced, high-energy restaurant environment, engaging with staff and guests in a loud, bustling atmosphere while maintaining focus, performing repetitive motions such as carrying trays, wiping surfaces, and operating POS systems.

Skills

• Leadership
• Teamwork
• Guest service
• Problem solving
• Communication
• Food safety

Benefits

• Competitive pay
• Paid vacation time
• Hands-on training and mentorship
• Team-driven culture
• Growth and advancement opportunities
• Medical, dental, and vision insurance
• Employee discounts

Pay

This position starts at a salary of $55,000 annually.

Schedule

Flexible schedule, including days, nights, weekends, and holidays.