Restaurant Front of House Manager

A Restaurant Front of House (FOH) Manager directs all customer-facing operations, ensuring exceptional service, staff management, and profitability. Key responsibilities include scheduling, training, inventory, and motivating team members, handling guest complaints, maintaining ambiance, managing reservations, and ensuring compliance with safety and hygiene standards. Key Responsibilities Operational Leadership: Manage daily service, overseeing hosts, servers, and bartenders to ensure smooth operations. Customer Experience: Greet guests, handle complaints efficiently, and ensure a high-quality, welcoming atmosphere. Staff Management: Recruit, hire, train, and schedule front-of-house staff. Provide feedback to improve performance. Compliance & Safety: Enforce health and safety regulations, including sanitation standards. Financial Performance: Control operational costs, reduce waste, and manage inventory for non-food items. Weekly inventory. Communication: Coordinate between front-of-house and back-of-house (kitchen) to ensure efficient service flow. Requirements and Qualifications Experience: Proven work experience as a restaurant manager, supervisor, or similar role (often requires experience as a server or head waiter). Skills: Strong leadership, interpersonal, communication, and conflict-resolution skills. Knowledge: Extensive food and beverage knowledge. Physical Ability: Ability to work long hours, including nights, weekends, and holidays. Typical Metrics for Success Increased customer satisfaction (e.g., higher online ratings). Reduced staff turnover through better leadership. Improved table turnover times and efficiency. Typical schedule: Monday Inventory paper & bar supplies goods Inventory beer and wine Do following week schedule - publish Facebook post for the week schedule on line