FOH Manager

The Restaurant

Located at Poplars Garden Centre just off Junction 12. The Restaurant is a 300+ seater, Counter Service operation. We have multiple counters serving anything from Coffee & Cake, Breakfast, Carvery Lunch and Lite Bites or Jacket Potatoes and our Dessert Counter with Ice Creams, Milk Shakes, Smoothies, Waffles and other treats. All counters operate as assisted service. We are extremely proud of out excellent customer service and high quality, home cooked meals.

Role Summary

The Front of House Manager is responsible for leading the restaurant’s customer-facing operation and ensuring every guest receives a warm, efficient and consistently high-quality experience. The role oversees the front of house team, supports smooth daily service, maintains excellent standards of presentation and compliance, and works closely with the kitchen and management team to achieve commercial and operational targets.

Key Responsibilities

· Lead, motivate and supervise the front of house team during all services.

· Line manage FOH staff and FOH Supervisor.

· Deliver a welcoming, attentive and professional guest experience from arrival to departure.

· Organise rotas, allocate sections and duties, and ensure appropriate staffing levels.

· Brief the team before service on bookings, menu changes, allergens, promotions and expected standards.

· Monitor service quality and respond promptly and professionally to guest feedback or complaints. Escalate formal responses to the Restaurant Manager.

· Coordinate closely with the kitchen to maintain accurate prep levels and good communication.

· Recruit, induct, train and coach team members, providing regular feedback and supporting performance development. Co-ordinate with the Restaurant Manager to undertake probationary reviews.

· Actively work on staff retention and ongoing development.

· Maintain high standards of cleanliness, presentation and organisation throughout all customer-facing areas.

· Ensure compliance with food safety, allergen, licensing, health and safety, fire safety and company procedures.

· Oversee portion controls and menu adherence on all counters.

· Oversee counter opening and closing procedures, cash handling, till reconciliation and end-of-shift reporting.

· Monitor stock levels for front of house consumables and support ordering, stock control and waste reduction.

· Support sales initiatives, upselling and promotions while maintaining an authentic, guest-focused approach.

· Assist with private events, functions and seasonal activities as required.

· Report maintenance, staffing or operational issues promptly and contribute to continuous improvement.

· Act as Restaurant Duty Manager as required.

· Compile and submit any monthly wage reports in the absence of Restaurant Manager.

· Undertake and oversee monthly stock take for Front of House items including, food, beverage, cutlery and crockery.

Person Specification

Essential

· Previous supervisory or management experience in a restaurant, pub, hotel or comparable hospitality environment of a minimum of 3 years.

· Strong leadership skills with the ability to train, motivate and organise a busy team.

· Excellent customer service, communication and problem-solving skills.

· Calm, confident and professional approach under pressure.

· Good commercial awareness, including labour control, sales performance and waste management.

· Ability to manage competing priorities and maintain attention to detail.

· Excellent knowledge of food hygiene, allergen awareness and health and safety requirements.

· Confidence using electronic point-of-sale, booking and rota systems.

· Flexibility to work some evenings, weekends and bank holidays.

· Right to work in the UK.

Desirable

· Personal licence or relevant licensing knowledge.

· Food Safety qualification at Level 2 or above.

· First aid or fire marshal training.

· Experience supporting events, functions or high-volume service.

Key Performance Measures

· Guest satisfaction and feedback.

· Service speed, accuracy and consistency.

· Team attendance, engagement, training and retention.

· Compliance with food safety, licensing and health and safety standards.

· Achievement of sales, labour and cost-control targets.

· Cleanliness and presentation of all front of house areas.

Working Conditions

This is a hands-on role in a fast-paced hospitality environment. The post holder will be required to work in a physically demanding role, move around the restaurant frequently and work varied shifts, including occasional evenings, one weekend in two and bank holidays. Reasonable adjustments will be considered in line with applicable requirements.

Closing Date & Interviews

Applications must be submitted by 5pm on 13th November 2026

Initial interviews will take place between 16th & 20th November with the final interview taking place on 24th November for shortlisted candidates.

The successful candidate will be expected to start at the beginning of January 2027.

Pay: £35,000.00-£38,000.00 per year

Benefits:

• Company events
• Employee discount
• On-site parking
• Store discount

Application question(s):

• As we do not have a local bus stop, the use of public transport to get here for work may not be sustainable. Please tell us how you intend to get to and from work?
• First interviews will take place during the week of 16 - 20 November with final interviews on 24 November.

Please confirm that you are available.

Experience:

• Front of House Manager: 3 years (required)

Work authorisation:

• United Kingdom (required)

Work Location: In person