Front of House Manager

The Restaurant Manager oversees daily front-of-house (FOH) operations, ensuring excellent guest experiences, efficient service flow, and strong team performance. This role manages staff, budgeting, customer relations, and operational standards.

• Lead, train, and supervise FOH staff (servers, hosts, bartenders, support).

• Maintain high levels of guest satisfaction by resolving issues and ensuring service excellence.

• Oversee scheduling, labor planning, and daily staffing needs.

• Manage opening and closing procedures, cash handling, and financial reporting.

• Coordinate with the kitchen team to ensure accurate and timely service.

• Track inventory and oversee ordering of FOH supplies.

• Implement and enforce policies, service standards, and health/safety regulations.

• Analyze sales reports and collaborate with ownership to meet financial targets.

• Support marketing initiatives, special events, and customer engagement efforts.

• 3–7 years of hospitality or restaurant management experience.

• Strong leadership, communication, and conflict-resolution skills.

• Experience with POS systems, scheduling tools, and basic financial reporting.

• Ability to manage fast-paced environments with consistent professionalism.