Front of House Manager

Essential Duties and Responsibilities

• Lead and model exceptional hospitality and guest service standards.
• Ensure guests receive prompt, friendly, and attentive service.
• Resolve guest concerns professionally and efficiently, escalating issues when appropriate.
• Maintain a visible presence on the floor during service periods.
• Monitor guest satisfaction and implement improvements based on feedback.
• Foster a welcoming and inclusive dining environment.

Operations Management

• Oversee daily front-of-house operations, including opening, service, and closing procedures.
• Ensure compliance with company policies, health regulations, and safety standards.
• Monitor reservation flow, seating management, and table turn times.
• Maintain cleanliness, organization, and presentation standards throughout all guest-facing areas.
• Collaborate with the culinary and back-of-house teams to ensure seamless operations.
• Assist with special events, private dining experiences, and seasonal programming.

Leadership & Team Development

• Recruit, interview, onboard, train, and develop front-of-house team members.
• Create schedules that support business needs while managing labor costs.
• Provide coaching, feedback, and performance management for team members.
• Conduct regular team meetings and pre-shift briefings.
• Promote employee engagement, accountability, and a positive workplace culture.
• Address employee concerns and performance issues in accordance with company policies.

Financial & Administrative Responsibilities

• Assist with achieving departmental revenue, labor, and profitability goals.
• Monitor labor costs and staffing levels.
• Review daily sales reports and operational metrics.
• Assist with inventory controls and ordering processes as needed.
• Ensure accurate cash handling and adherence to financial controls.
• Support budget planning and cost management initiatives.

Qualifications

• Minimum of 2-3 years of restaurant management or hospitality leadership experience required.
• Previous experience managing high-volume restaurant operations preferred.
• Strong knowledge of food, beverage, and hospitality service standards.
• Experience with POS systems and restaurant management software.
• Proven leadership, coaching, and team development skills.
• Excellent communication, interpersonal, and conflict-resolution abilities.
• Strong organizational skills and attention to detail.
• Ability to multitask and perform effectively under pressure.

Work Environment

This position operates primarily in a restaurant environment with frequent interaction with guests and employees. The Front of House Manager must maintain a professional appearance, demonstrate exceptional hospitality standards, and lead by example in all aspects of service.

Success Metrics

• Guest satisfaction scores and feedback
• Employee retention and engagement
• Labor cost management
• Revenue and profitability goals
• Health and safety compliance
• Operational efficiency and service standards
• Team development and performance outcomes