FRONT OF HOUSE MANAGER - FULL TIME

The Front of House Restaurant Manager is responsible for managing the daily operations of the front-of-house area, ensuring that guests receive excellent service and a memorable dining experience. This role involves supervising staff, managing kitchen pacing, handling customer inquiries, and working closely with the kitchen and bar teams to ensure smooth service.

1. Customer Service:
   • Ensure all guests receive a high level of service and hospitality.
   • Address and resolve customer complaints and issues promptly and professionally.
   • Monitor dining areas to ensure cleanliness, ambiance, and overall presentation.

1. Staff Management:
   • New employee onboarding
   • Work in collaboration with Marianne and Katie to address hiring needs and incoming new hires
   • Foster a positive and motivating work environment.

1. Operations Management:
   • Oversee daily operations, including opening and closing procedures.
   • Manage host pacing, seating arrangements, and waitlists to optimize table turnover.
   • Collaborate with the kitchen team to coordinate the timing of orders and ensure efficient service.
   • Monitor inventory levels of front-of-house supplies and place orders as necessary.

1. Health and Safety:
   • Ensure compliance with all health and safety regulations.
   • Conduct regular inspections to maintain cleanliness and hygiene standards.
   • Oversee proper food handling, sanitation, and emergency procedures.

1. Marketing and Promotion:
   • Assist with the planning and execution of promotional events, special offers, and marketing initiatives.
   • Engage with customers to gather feedback and promote repeat business.
   • Work with the marketing team to enhance the restaurant’s online presence and reputation.

1. Event Management
   • Oversee all event logistics, including venue setup, catering, audio-visual requirements and accommodations.
   • Manage on-site event operations, including staff coordination, guest registration, and troubleshooting issues as they arise.
   • Ensure compliance with all health, safety, and legal regulations during events.
   • Serve as the main point of contact for clients and stakeholders throughout the event planning and execution process.
   • Ensure client satisfaction by addressing concerns promptly and professionally.
   • Develop comprehensive event plans, including timelines, task lists, and resource allocation.
   • Coordinate with marketing teams to promote events and ensure attendance goals are met.

• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Ability to work in a fast-paced, high-pressure environment.
• Proficiency with POS systems, reservation software, and Microsoft Office Suite.
• Knowledge of food and beverage operations and service standards.

-Employee discounts

-Base compensation + tips

-All major holidays off + paid 

-PTO

-Ongoing professional development opportunities