Front of House Manager

QED Hospitality is a restaurant operations management group, focused on running Food & Beverage operations in boutique hotels and exclusive sites nationally. 

We bring our operational acumen to the table, developing and managing restaurants tailored to the hotel, the region and the demands of the market. These are not cookie cutter concepts, but true restaurants born of the region and based on our history.

At QED Hospitality, we believe hospitality is both a craft and a calling. As a Front of House Manager, you lead by example—serving guests and teammates with humility, creating memorable moments, and operating the business with ownership and care. This role is responsible for guiding daily service, developing team members, and ensuring every detail contributes to an exceptional guest experience. Through thoughtful leadership, operational discipline, and a “yes, and…” mindset, the FOH Manager helps create the welcoming, memorable environment that defines our hospitality.

KEY RESPONSIBILITIES:

• Lead daily restaurant operations to ensure an exceptional guest experience and seamless service execution.

• Support, coach, and mentor team members while fostering a culture of collaboration, accountability, and professional growth.

• Create an environment of trust and respect by empowering team members at all levels to succeed.

• Maintain high standards of hospitality, service quality, and operational excellence.

• Work closely with the culinary team to ensure smooth service execution, clear communication between front and back of house, and proper accommodation of guest dietary restrictions and allergies.

• Develop and maintain systems and processes that support efficient and consistent operations.

• Analyze and manage food and beverage financial performance, including profit and loss statements, to support informed operational decisions.

• Implement cost control procedures and ensure operational expenses remain within budget.

• Ensure menus and pricing structures are executed accurately and consistently within POS systems.

• Support administrative functions including organizing and verifying tip distribution, assisting with POS system functions, and maintaining accurate operational records.

• Utilize tools such as OpenTable and Excel to manage reservations, track operational data, and support reporting and planning.

• Partner with leadership to develop and maintain policies and procedures that support operational success.

• Lead hiring, training, and disciplinary practices in alignment with company policies and operating standards.

• Provide regular updates and reporting to senior leadership regarding departmental performance and initiatives.

• Serve as a role model for professionalism, hospitality, and teamwork.

• Ensure the highest sanitation, food safety, and cleanliness standards are consistently met.

• Respond to guest feedback and resolve concerns with professionalism and care.

• Conduct performance evaluations and provide ongoing feedback to direct reports.

• Recognize and reward team performance to motivate and inspire continued success.

• Support workplace safety initiatives and accident prevention programs.

• Personally welcome and connect with new hires to ensure a positive onboarding experience.

QUALIFICATIONS:

Required

• College degree or equivalent professional experience.

• Minimum of five (5) years of experience in food and beverage operations.

• Strong leadership, communication, and organizational skills.

• Proven ability to coach, mentor, and develop team members.

• Experience managing operational budgets and financial performance.

• Proficiency with Excel and restaurant technology platforms, including POS systems and reservation platforms such as OpenTable.

• Strong administrative and organizational abilities, including managing operational records and reporting.

• Ability to thrive in a fast-paced, high-volume hospitality environment.

Preferred

• At least two (2) years of experience in a fine dining environment.

• Experience leading teams in upscale or guest-focused restaurant operations.
  
  

  PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

  Mobility and dexterity to move large, heavy objects up to 100 lbs. Manual dexterity to include using kitchen utensils and handling food items. Must be able to tolerate industry standard chemicals used for cleaning and sanitizing, and be able to withstand a hot and/or close environment. Must be able to work at a fast pace, and to respond to visual and oral cues.