Front of House Manager

Who We AreGood Pizza opened in January 2025 with a simple mission: prove that pizza by the slice doesn't have to mean cutting corners. We make everything from scratch - fresh dough, house-blended cheese, handmade sauces, dressings, etc. - and we're obsessed with perfecting every detail.We're building a brand that stands for craft, ownership, and hospitality - with our sights set on becoming one of Cleveland's best restaurants. And we're just getting started - growth is part of the plan, with multiple locations on the horizon.The RoleWe're looking for a Front of House Manager who understands that great hospitality is both an art and a system. Someone who can work the register during the lunch rush and then step back to think strategically about labor costs, team culture, and guest experience.You'll spend about 60-80% of your time working stations - register, expo, counter service - leading by example during service. The other 20-40% is management work: scheduling, payroll, training, hiring, and partnering with our Sous Chef to run a tight operation.Here's what that looks likeGuest Experience & Service:Set the standard for hospitality at Good PizzaTrain and develop FOH staff to deliver exceptional serviceHandle guest feedback and turn problems into fansMaintain our dining room like it's your own living roomLabor & Operations:Manage total restaurant labor to our 38% target (you own this metric for FOH + BOH)Create FOH schedules and work with our Sous Chef to optimize overall staffingProcess payroll for the entire teamHandle HR - performance issues, conflicts, keeping the team strongTeam Building:Lead FOH hiring from start to finishPartner with our Sous Chef on kitchen hiringBuild a culture where people actually want to show upDevelop your team - we promote from within whenever we canWho Thrives HereYou're the right fit if:You're passionate about hospitality and believe details matterYou're self-motivated and goal-oriented - you don't need someone looking over your shoulderYou're kind, caring, and genuinely want your team to succeedYou can work the rush and then sit down to analyze labor reports without missing a beatYou see problems as opportunities to build better systemsYou want to be part of building something, not just managing what existsYou're not the right fit if:You think \"manager\" means delegating everything and staying in the officeYou're looking for a 9-5 with minimal weekend workYou're satisfied with \"good enough\" instead of pushing for excellentWhat We're Looking ForRequired:2+ years restaurant leadership experience (FOH focused)Experience with scheduling, payroll, and labor cost managementTrack record of hiring, training, and developing teamsFull availability (including weekends and evenings)Ability to work 45-50 hours per week, mostly on your feetNice to Have:Experience partnering closely with kitchen leadershipBoth quick service and full-service restaurant experienceMulti-unit restaurant experienceWhat We OfferCompensation & Growth:Base salary: $46,000-$52,000 (based on experience), PLUS:Performance bonuses tied to labor %, revenue, guest satisfaction, and team retention (up to $10,000 annually)Profit sharing opportunities as we growReal growth path: as we expand to multiple locations, strong performers move into GM or multi-unit rolesBenefits & Perks:2 weeks PTO to start (increases with tenure)Free meals during shiftsFlexible scheduling (once you've proven yourself and built the systems)Professional development opportunities (conferences, training, learning budget)Quarterly performance bonusesCulture:Small, tight team where your impact is immediate and visibleOwnership mentality - we want your ideas and initiativeDirect line to ownership (no bureaucracy)Be part of something from the early stages