FOH Manager

Front of House (FOH) Manager

Department: Restaurant Operations
Reports to: Operating Partner
Employment Type: Full-Time

Position Summary

The Front of House Manager is responsible for overseeing all front-of-house operations, ensuring exceptional guest experiences, maintaining service standards, leading the service team, and maximizing restaurant profitability. This role requires a hands-on leader who can manage daily operations, develop employees, resolve guest concerns, and create a welcoming, professional dining environment.

Key Responsibilities Guest Experience & Service

• Deliver exceptional hospitality and ensure guest satisfaction.
• Maintain high standards of service, presentation, cleanliness, and professionalism.
• Handle guest complaints and resolve issues promptly and appropriately.
• Monitor dining room flow, table turnover, reservations, and wait times.
• Build relationships with regular guests and encourage repeat business.

Team Leadership & Staff Development

• Recruit, train, and supervise servers, bartenders, hosts, and support staff.
• Attend pre-shift meetings to communicate specials, menu changes, reservations, and service expectations.
• Provide ongoing coaching, performance feedback, and accountability.
• Maintain a positive, professional, team-oriented work environment.
• Ensure staff follow restaurant policies, service procedures, and uniform standards.

Daily Restaurant Operations

• Oversee opening, closing, and shift-change procedures.
• Ensure dining areas, bar areas, restrooms, and service stations meet cleanliness standards.
• Coordinate with the kitchen to maintain communication and service flow.
• Monitor reservations, walk-ins, special events, and private dining arrangements.
• Ensure proper cash handling, checkout procedures, and point-of-sale accuracy.
• Maintain compliance with food safety, alcohol service, sanitation, and workplace safety requirements.

Financial Performance & Cost Control

• Help control comps, voids, discounts, and cash discrepancies.
• Monitor sales performance, average check, beverage sales, and table-turn efficiency.
• Promote menu knowledge, suggestive selling, and responsible upselling.
• Identify opportunities to improve profitability without compromising hospitality.

Communication & Administration

• Maintain accurate shift reports, incident reports, and staff documentation.
• Communicate menu updates, sold-out items, allergens, and special requests.
• Assist with inventory, beverage controls, and ordering when assigned.
• Support restaurant marketing, promotions, events, and community engagement.

Qualifications

• Minimum 2–3 years of restaurant management or supervisory experience preferred.
• Strong knowledge of full-service restaurant operations and hospitality standards.
• Excellent leadership, communication, and problem-solving skills.
• Experience with Toast POS, reservations, scheduling, and cash management.
• Ability to manage multiple priorities in a fast-paced environment.
• Knowledge of labor management, sales performance, and cost control.
• Current food safety and responsible alcohol-service certifications, as required.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to work in a fast-paced environment and move between dining room, bar, and service areas.
• Ability to lift and carry restaurant supplies as reasonably required.

Work Schedule

Must be available to work days, evenings, weekends, holidays, and special events as business demands require.

Job Type: Full-time

Pay: $50,000.00 - $65,000.00 per year

Benefits:

• Employee discount

Work Location: In person