Front of House Manager

The FOH/Dining Room Manager is responsible for overseeing the daily operations of the front-of-house, ensuring exceptional service and maintaining high standards. This role requires leadership that drives consistent results through effective systems, methods, and processes, leading to sustained growth in both customer satisfaction and business performance.

Key Responsibilities:

• Assist in coaching, training, recognizing, and managing all aspects of performance and development within the department.
• Manage cash accountability and controls.
• Facilitate communication between front-of-house and back-of-house teams.
• Prepare and manage shift schedules.
• Support recruiting efforts by interviewing and selecting candidates with the required skills to meet business objectives.
• Coordinate onboarding for new hires, including training schedules and uniform procurement.
• Ensure compliance with safety and hygiene regulations.
• Provide floor coverage as needed, modeling excellent customer service and adherence to dress code and behavior expectations.
• Anticipate and manage inventory levels and stock organization strategically.
• Maintain thorough knowledge of company policies and procedures, ensuring team adherence.

Required Qualifications/Skills:

• Minimum of 2 years of experience in restaurant management or a related field such as retail or general business.
• A college degree is preferred but not required.
• ServSafe Manager Certification or the ability to obtain one within 30 days of employment.
• Ability to maintain relevant certifications (e.g., ServSafe, Food Handler, Alcohol Server).
• Strong communication skills, with the ability to interact effectively with managers, kitchen staff, front-of-house personnel, and guests.
• Flexibility to work nights, weekends, and holidays as required.

Benefits:

• Competitive salary with performance-based incentives.
• Company contribution to comprehensive health insurance.
• Generous Paid Time Off (PTO) for vacation, sick leave, and personal days.
• Opportunities for professional development and career growth.
• Employee discounts on dining and events.
• Optional ancillary products such as life insurance, disability insurance, and supplemental health coverage.
• Structured work schedule allowing for work-life balance, typically up to 55 hours per week.