We are looking for an enthusiastic leader who wants to flourish in an environment full of passionate talents.
Position: Front of House Manager
The Front of House Manager is responsible for supervising daily restaurant operations with a focus on delivering an exceptional guest experience, maintaining service standards, and supporting operational efficiency.
Daily restaurant operations include, but are not limited to:
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Take ownership of daily service with a make-it-happen attitude for all front-of-house operations
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Ensure positive guest service in all areas; address guest needs, comments, and complaints professionally to drive repeat business
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Strategize guest engagement initiatives to build and recognize repeat guests within a set budget
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Train new and current employees on company procedures, service standards, and hospitality philosophy
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Manage menu updates, including maintaining the food bible, printing menus, and leading menu training sessions with staff
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Lead the service team in upselling initiatives and ongoing service-related trainings
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Adhere to and enforce employee compliance with health, safety, and sanitation standards
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Uphold company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs
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Assist the other managers with administrative tasks, including beverage and supply inventory, reservations, personnel/payroll coordination, and invoice processing
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Ensure all employees operate within established standards, company policies, and federal, state, and local laws and regulations
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Ensure assigned projects are completed accurately, on time, and in accordance with company policies and procedures
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Lead pre-shift meetings and line-ups
Requirements:
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Prior experience as a manager in a fine-dining or upscale restaurant
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Ability to stand for extended periods and lift up to 25 pounds
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Flexible availability, including evenings, weekends, and holidays
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Ability to work in a fast-paced, high-pressure environment
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Strong confidence in guest service and hospitality execution
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Extensive food and beverage knowledge, with the ability to train staff and manage guest satisfaction
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Familiarity with restaurant management systems such as Tock and Toast
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Strong leadership, motivational, and interpersonal skills
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A genuine care for hospitality with a make-it-happen mindset
