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Front of House Manager
Frenchette Bakery
220 Church St, New York, NY 10013, United States
Frenchette Bakery hiring Front of House Manager in New York, NY

Frenchette Bakery hiring Front of House Manager in New York, NY

Front of House Manager

Frenchette BakeryMore Info

220 Church St, New York, NY 10013, United States
Full Time • Salary ($70k - $75k)
Expired: Apr 8, 2026

Sorry, this job expired on Apr 8, 2026. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

Frenchette Bakery is seeking an enthusiastic and dedicated Front of House Manager with a passion for hospitality and excellence. We are looking to expand our bakery management team with the opening of a new bakery this Spring.

Frenchette Bakery prides ourselves on being a true neighborhood spot, providing a welcoming and positive experience to all our guests. With quality-focused and locally sourced ingredients, we will serve artisan breads, viennoiserie, sandwiches, soups, salads, specialty coffee from Cafe Integral and tea from In Pursuit of Tea.

The Front of House Manager will oversee the day-to-day responsibilities of bakery operations including all aspects of the business and the guest experience. An essential function of the job will be the ability to lead, motivate and support our team to create a uniquely warm and positive environment.

The successful candidate will be a natural leader, have experience in a similar customer service, retail and/or food and beverage role, detail oriented with a positive can-do approach, strong interpersonal skills and work ethic.

You should possess at least 2+ years of customer service experience, plus:

  • Ability to lead by example and motivate others to create and maintain exceptional guest experiences
  • Demonstrate a high level of customer service in a fast-paced environment
  • Foster a positive team culture
  • Strong multi-tasking skills and ability to problem solve efficiently
  • Maintain a safe and high standard of cleanliness in accordance with operations and DOH guidelines
  • Handle payroll and scheduling
  • Act as cash controller for the shift, ensuring accuracy and completion of all cash transactions
  • Facilitate guest orders, in person, phone, delivery and online
  • Processing invoices, order management, and maintain inventory
  • Flexibility with schedule (Monday-Sunday, weekends required)
  • Full time availability
  • Food Handler’s/Food Protection License required
  • Must be able to lift, push, pull and carry objects up to 30lbs 

Benefits include:

  • The company contributes 100% towards the individual base health insurance plan
  • Dental/Vision insurance option
  • 401k
  • Transit benefits (option to sign up for Commuter Benefits)
  • Paid Time Off
  • Opportunity for career advancement
  • Dining program discount for Frenchette restaurants/bakeries

Frenchette Bakery considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, weight, height, or any other legally protected status. Frenchette Bakery is an equal opportunity employer.


Compensation Details

Compensation: Salary ($70,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts


Required Skills

Leadership

Team Motivation

Customer Relationship Management

Operational Management

Time Management

Attention to Detail

Adaptability

Conflict Resolution

Financial Accuracy

Communication Skills

Organizational Skills

Service Orientation

Problem Solving

Inventory Management

Workplace Safety Awareness

Read more

View Job Description

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French

Bakery / Patisserie

Part of Frenchette Group

Frenchette Bakery opened in the TriBeCa neighborhood of New York City in October 2020 ,under the direction of Chef/Owners Lee Hanson and Riad Nasr of restaurants Frenchette, Le Rock, Le Veau d'Or and Wild Cherry. The bakery focuses on French baking and viennoiserie traditions by lead baker Johann Cottier and Executive Pastry Chef Michelle Palazzo, incorporating ancient and local heirloom grains where possible.

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