Front of House (FOH) Manager

About the role

Nick's Fish House is a Baltimore favorite, known for serving up fresh seafood, regional specialties, and the best-steamed crabs in town. Located on the beautiful waterfront at the Baltimore Peninsula, we offer a lively and welcoming atmosphere where guests can enjoy everything from our famous crab cakes to signature cocktails like the Orange Crush. At Nick's, we take pride in creating exceptional dining experiences, and that starts with an incredible team. Whether you're serving guests on our spacious waterfront deck, crafting delicious dishes in the kitchen, or leading operations behind the scenes, every role is essential to our success.

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 that 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

• High school diploma or equivalent.
• Valid Maryland Food Handler Certification.

Skills

• Excellent customer service skills.
• Strong leadership and motivational abilities.
• Attention to detail and ability to multitask.
• Effective problem-solving and decision-making skills.
• Ability to work independently and as part of a team.

Benefits

Competitive pay. Paid vacation time for work-life balance. Hands-on training and mentorship to support your success. Team-driven culture where your contributions matter. Growth and advancement opportunities-we love promoting from within!

Pay

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

Schedule

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