FRONT OF HOUSE MANAGER

Culinary Services Group (CSG) is a top 50, fast-growing food service management company serving senior care, hospital, and behavioral health communities. We’re rooted in the belief that empowering our teams leads to exceptional service and better outcomes for those we serve. At CSG, you’ll be part of a collaborative culture built on integrity, where your contributions are valued and growth, development, and impact are part of every role.

About the role

In this role, you will oversee front-of-house dining and service operations, including patient and resident meal service, cafeteria service, special functions, and other hospitality-related activities. You’ll play a key role in ensuring an exceptional dining experience by maintaining high standards for customer service, meal order accuracy, service quality, workplace safety, and efficient use of operational resources. You will also lead, train, and develop front-of-house team members to ensure consistent service and support CSG’s standards and expectations.

The Front of House Manager reports directly to the General Manager and holds duties related to assisting with day-to-day operations in Company Clubs and Theater venue. The position requires excellent communication skills, the ability to multi-task, strong team leadership, and a commitment to superior food and beverage quality and customer service.

Responsibilities

• Schedules, trains, manages, and develops staff
• Manages budget and inventory
• Trains and supervises alcoholic beverage service
• Assists with catering events tied to shows
• Establishes beverage program and seasonal specials
• Purchases alcoholic and non-alcoholic beverages
• Manages culinary program in conjunction with WPC culinary and marketing team
• Maintains a positive working relationship with staff, venue client, and production team
• Works with vendors to increase positive cost results
• Works in conjunction with venue house managers regarding attendance and staffing to achieve maximum results
• Oversees financial aspects of first-class bar/concession stand operations

Requirements

• Experience managing others
• Strong communication skills and ability to interact successfully with a variety of people
• Excellent computer skills, self-motivation, planning skills, and ability to make timely and competent decisions
• Ability to keep track of large inventories and budgets
• Ability to work extended hours, including late afternoons, nights, and weekends
• Quick grasp of operational needs and demonstrated desire to lead
• Creativity with strong attention to detail
• Working knowledge of the business and market
• Finance, loss prevention, and HR experience
• College degree and management experience, particularly in the beverage industry (preferred)
• Certification in service training, alcohol service, safe food handling, and first aid
• Knowledge of all state and local alcohol laws
• Certification by the National Bar & Restaurant Management Association (preferred)
• Open to working an events-driven schedule

Benefits

Full-time and part-time positions offer the following benefits to team members:

• Retirement Plan
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program

Full-time positions also offer:

• Medical, Dental, Vision
• Life Insurance/AD&D
• Disability Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

Team Members may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.

Pay

$66,000 to $70,000 per year

Schedule

Monday to Friday