Front of House Manager

Requirements

• Proven leadership experience in front of house, food and beverage, bar, or restaurant operations.
• Strong ability to lead, hire, train, schedule, and develop service staff to deliver excellent guest experiences.
• Excellent guest service skills with the ability to anticipate needs, resolve concerns quickly, and maintain a welcoming, professional atmosphere.
• Ability to manage day-to-day front of house operations within budgeted guidelines while maintaining high service standards.
• Knowledge of scheduling, labor management, and conflict resolution to ensure proper staffing during peak business periods.
• Experience maintaining quality, safety, sanitation, and compliance standards, including health regulations and liquor license requirements.
• Strong understanding of beverage service, including wines, spirits, beer, and cocktails, with the ability to support service standards and staff knowledge.
• Ability to oversee cash handling, guest check accuracy, credit card processing, voids, and complimentary items with attention to detail.
• Experience managing inventory, maintaining par levels, controlling costs, and supporting financial targets.
• Proficiency with Microsoft Office, point-of-sale systems, and hospitality software such as Agilysys, PEP, Paycom, or related platforms.
• Strong communication, leadership, delegation, and problem-solving skills with a team-focused management style.
• Ability to establish and uphold service standards, procedures, goals, and performance expectations.
• Guest-focused, service-minded, and current on hospitality trends and best practices.
• Degree, diploma, or equivalent experience in hospitality, food service management, or a related field preferred but not required.
• Must be flexible and able to perform additional duties as needed to support business demands.