FOH Manager

Parachute HiFi | Chicago, IL (Avondale)

Salary: $65,000 annually + benefits

Parachute HiFi is a neighborhood restaurant and listening bar in Chicago's Avondale neighborhood, created by James Beard Award-winning chefs Beverly Kim and Johnny Clark.

We bring together thoughtful Korean-American food, creative cocktails, warm hospitality, and a deep appreciation for music and vinyl culture.

We're seeking an experienced, hands-on Front of House Manager who loves hospitality, leads by example, and takes pride in creating an exceptional guest and team experience.

The FOH Manager is responsible for the daily execution of front-of-house service, providing consistent leadership, accountability, and support to our team.

This is an active, service-focused position for someone who enjoys being on the floor, working alongside their team, and taking ownership of the guest experience.

Working closely with our General Manager and ownership team, the FOH Manager will ensure that service runs smoothly, standards are maintained, and employees have the guidance and support they need to succeed.

Service & Hospitality

• Lead FOH operations during scheduled shifts, including opening, service, and closing.

• Maintain excellent hospitality, service standards, and attention to detail.

• Serve as the primary point of contact for guest concerns and service recovery.

• Oversee reservations, seating, pacing, and communication with the kitchen.

• Ensure the restaurant is clean, organized, properly stocked, and ready for service.

Team Leadership

• Provide clear direction, coaching, and accountability to bartenders, servers, hosts, and support staff.

• Establish a positive, respectful, and professional work environment.

• Lead pre-shift meetings and communicate daily priorities.

• Train and develop team members in service standards, menu knowledge, and hospitality.

• Lead FOH recruitment efforts, including reviewing applications, interviewing candidates, and coordinating hiring decisions with the General Manager.

• Oversee new employee onboarding, ensuring all required documentation, payroll information, training, and orientation are completed accurately and on time.

• Develop and maintain structured training plans to ensure new hires are prepared to meet service standards.

• Support ongoing performance evaluations, coaching, and employee development.

• Ensure staff follow established policies and operating procedures.

Bar & Beverage Oversight

• Possess strong working knowledge of cocktails, spirits, wine, and beverage service.

• Support bartenders in maintaining beverage quality, consistency, and efficiency.

• Collaborate on cocktail development and seasonal beverage offerings.

• Assist with beverage inventory, ordering, and cost controls.

• Ensure the bar is organized, stocked, and prepared for service.

Operations & Accountability

• Oversee daily opening and closing procedures.

• Manage POS procedures, cash handling, comps, voids, and shift reporting according to company policies.

• Review and double-check employee timesheets, clock-ins, clock-outs, and time adjustments for accuracy before payroll submission.

• Prepare and maintain weekly FOH schedules, ensuring appropriate staffing levels, labor efficiency, and coverage for all shifts.

• Manage schedule adjustments, time-off requests, and last-minute staffing needs in coordination with the General Manager.

• Communicate staffing needs, maintenance issues, and operational concerns proactively.

• Monitor labor efficiency, service execution, and controllable expenses.

• Work closely with the General Manager to implement and maintain operational systems.

• Take ownership of resolving day-to-day problems without requiring constant oversight.

• Minimum 3 years of restaurant hospitality experience, including supervisory or management responsibilities.

• Experience in a full-service restaurant, cocktail bar, or chef-driven hospitality environment.

• Strong beverage and cocktail knowledge.

• Proven ability to lead a team through busy service.

• Experience with hiring, onboarding, training, and employee development.

• Excellent communication, organization, and problem-solving skills.

• Comfortable with restaurant POS and reservation systems; Toast and OpenTable experience preferred.

• Ability to balance hospitality, team accountability, and operational efficiency.

• Reliable, proactive, and comfortable making decisions.

• Available to work evenings, weekends, and holidays as needed.

We're looking for someone who leads with both warmth and confidence.

Someone who sees what needs to be done and takes initiative. Someone who can hold people accountable without creating unnecessary tension, remain calm under pressure, and earn the respect of their team through consistency and professionalism.

Most importantly, we're looking for someone who wants to take genuine ownership of the restaurant's success while being part of a collaborative, creative hospitality team.

• $65,000 annual salary

• Benefits and paid time off according to company policy

• Opportunities for professional development and growth within our expanding hospitality group

Please submit your résumé and a brief introduction describing your restaurant leadership and beverage experience.