Front of House Manager
The Front of House (FOH) Manager is a key leadership position responsible for supervising the dining room and ensuring exceptional guest experiences. This role oversees service operations, acts as the crucial link between the dining room and the kitchen (BOH) and supports the management team with vital administrative and events logistics.
Key Responsibilities
Service Operations & Guest Experience
Supervises and manages all day-to-day food service operations and the overall flow of the dining room.
Directs and coordinates all FOH staff (hosts, servers, bussers) to maintain high service standards and efficient seating.
Serves as the primary communication liaison between FOH and BOH teams to ensure accurate order delivery and smooth service timing.
Expedites food orders, closely monitoring the quality, temperature, and presentation of every dish.
Manages and resolves all customer complaints and issues promptly and professionally to ensure a positive dining environment.
Monitors and enforces all food safety and health code regulations across the front of house.
Administrative & Team Support
Serves as Backup to Payroll by accurately tracking staff hours, managing necessary documentation, and assisting with time-off requests for submission.
Assists with training and development of all FOH employees, reinforcing service protocols and menu knowledge.
Assists with the execution of private dining, catering, and special events, helping to coordinate FOH service logistics.
Assists with all general day-to-day operations and escalates any critical concerns or issues to the senior Restaurant Manager.
Acts as the dedicated Events Specialist Liaison, providing end-to-end FOH support for private dining, catering, and special events, and coordinating service logistics seamlessly with the Events and BOH teams.
Qualifications
Proven customer service experience in a supervisory or management capacity within the restaurant industry.
Demonstrated knowledge of food, beverage, and service standards.
Strong leadership and management skills with the ability to lead shifts, direct staff, and solve operational challenges effectively.
Excellent communication and organizational skills, essential for FOH/BOH coordination, guest relations, and administrative duties.
Experience with, or the ability to quickly master, payroll documentation and basic event logistics.
