Front of House Manager - Iron Hill Brewery & Restaurant

Job Summary

The Front of House Manager supports the General Manager in the restaurant's daily operations. This role oversees front-of-house service execution, coaches and develops hourly staff, manages shift-level administrative duties, and ensures Iron Hill's standards of hospitality, food quality, and service are consistently upheld.

Essential Responsibilities

• Shift Leadership & Service Execution
• Lead and manage all front-of-house operations during assigned shifts
• Conduct pre-shift line-ups to communicate priorities, specials, and service expectations
• Maintain a strong and active presence on the floor throughout service
• Read the floor continuously to identify service gaps, support staff, and ensure smooth table flow
• Manage the expediting and food running process to ensure quality, accuracy, and timely delivery
• Inspect the interior and exterior of the building throughout the shift for cleanliness and operational readiness
• Team Coaching & Development
• Coach and manage the performance of servers, hosts, server assistants, and other front-of-house staff
• Provide timely, specific, and constructive feedback to hourly employees
• Recommend employee discipline or changes in employment status as needed
• Support the hiring process by participating in interviews; hiring recommendations for direct reports will be afforded particular weight
• Guest Experience
• Maintain consistent guest interaction throughout each shift including table visits and service check-ins
• Address guest concerns or service issues promptly and professionally
• Promote a culture of hospitality and ensure every guest leaves with a positive impression
• Identify and respond to gaps in service performance in real time
• Administrative & Operational Duties
• Prepare the restaurant for each shift including counting cash drawers, writing floor charts, assessing staffing needs, and reviewing daily specials
• Complete closing procedures including administrative duties, cash drawer reconciliation, and securing the restaurant
• Complete all required daily checklists and operational reports
• Conduct safety and sanitation walkthroughs each shift
• Absorb and support all operational positions when necessary to ensure smooth restaurant operations
• Financial Responsibilities
• Monitor and support budgeted goals for direct operating costs, liquor and wine inventory, and merchandise inventory
• Practice and enforce cost control measures across labor and product usage
• Operational Support
• Support schedule writing and posting as needed
• Cook up and coordinate repair and maintenance needs and communicate with vendors or management as appropriate
• Utilize restaurant POS, scheduling, reservation, and communication systems effectively
• Physical Requirements
• Ability to stand and walk for extended periods of time (6+ hours per shift)
• Ability to move quickly and safely in a fast-paced restaurant environment
• Ability to lift and carry items up to approximately 25–40 pounds, including office supplies, plates, and service equipment
• Frequent reaching, firm grasping, and fine manipulation throughout service
• Occasional lifting and moving of chairs, booster seats, highchairs, and tables
• Ability to push and pull brooms, mops, and cleaning equipment as needed
• Ability to climb stairs and step stools where applicable
• Qualifications
• Prior restaurant management or supervisory experience preferred
• Ability to obtain and maintain ServSafe Manager Certification
• Ability to obtain and maintain required alcohol service certifications
• Ability to navigate restaurant POS, scheduling, reservation, and communication systems
• Demonstrated ability to implement tactical decision making and problem-solve in on-the-spot situations
• Successful completion of all required product testing for the role
• Basic math skills and accurate cash handling
• Ability to lift 25 lbs over the waist
• Strong organizational skills and ability to maintain a clean and efficient work environment
• Understanding of sanitation and safety procedures
• Commitment to avoiding waste and respecting company property
• Friendly and professional interactions with guests and team members
• Ability to create a positive, hospitable, and team-oriented work environment
• Excellent communication skills with the ability to interact effectively with a wide variety of people
• Detail-oriented with the ability to prioritize tasks and manage multiple responsibilities simultaneously

Communication & Language Skills

• Ability to read, write, and communicate effectively in English
• Ability to communicate clearly with employees, vendors, and guests both verbally and in writing
• Ability to respond to questions and provide direction effectively across all interactions