FOH Manager-LS

JOB SUMMARY: Restaurant Manager (FOH Manager)

Reports to: General Manager

Compensation: $62K starting (Full time)

Company: Q39 LLC

Job Purpose:

Our passion is creating craveable, memorable dining experiences. The FOH Manager plays a critical role in leading and supporting the Q39 guest experience. This role is responsible for developing and managing their assigned team, ensuring consistent hospitality, upholding Q39 service and quality standards, and driving revenue and cost control measures. FOH Managers are accountable for smooth daily operations, guest satisfaction, and alignment with Q39’s vision and values.

Key Accountabilities:

• Team Leadership & Accountability – Lead, coach, and hold assigned FOH team members accountable for performance, hospitality, and adherence to Q39 standards.
• Guest Experience & Hospitality – Ensure every guest receives attentive, professional, and memorable service; resolve concerns with care and urgency.
• Quality Control – Oversee accuracy and consistency of food and beverage presentation, order delivery, and hospitality standards.
• Revenue & Cost Management – Support financial goals through labor efficiency, inventory controls, and adherence to operating procedures.
• Training & Development – Provide ongoing training, coaching, and feedback to team members to ensure skill growth and alignment with Q39 values.
• Facility & Equipment Oversight – Maintain a clean, organized, and safe dining room and FOH facility; report or address maintenance needs promptly.
• Communication & Coordination – Partner with other FOH/BOH leaders to ensure smooth service execution and consistent guest experience.
• Inventory & Ordering – Manage assigned inventory categories, including ordering, receiving, and monitoring usage for accuracy and cost efficiency.
• Problem Solving & Decision Making – Anticipate operational challenges, make sound decisions under pressure, and adapt to evolving guest and team needs.
• EOS Leadership, Management & Accountability (LMA) – Demonstrate strong leadership, provide clear direction, and consistently hold self and others accountable.

Requirements:

• Minimum 3 years of experience in a full-service, high-volume restaurant management role.
• Strong leadership and coaching skills with proven ability to manage and develop teams.
• Demonstrated knowledge of FOH operations, guest service standards, and cost controls.
• Effective communicator with excellent problem-solving and conflict-resolution skills.
• Ability to multitask and remain organized in a fast-paced, dynamic environment.