Front of House Manager

Key Responsibilities

• Oversee front-of-house operations and maintain service standards
• Lead pre-shift huddles and provide ongoing coaching
• Train and mentor team members
• Aid with floor management, scheduling support, and shift execution
• Maintain guest satisfaction and overall service performance
• Resolve guest concerns professionally and promptly
• Communicate facility or maintenance issues to leadership
• Maintain compliance with food safety and workplace safety standards
• Support additional operational needs as assigned

Qualifications

• At least two years of leadership experience in restaurants or hospitality
• Must be 21 years of age or older
• Ability to obtain ServSafe certification within 30 days of hire
• Strong communication and organizational abilities
• Availability to work evenings, weekends, and holidays
• Ability to remain active throughout shifts and lift up to 40 pounds

Desired Strengths

• Leadership and team development
• Commitment to guest satisfaction
• Decision-making and conflict resolution
• Organization and time management
• Knowledge of restaurant service and operations