Front of House (FOH) managers are crucial to keeping our team on their game. The FOH manager’s primary responsibility is to ensure that shifts run smoothly. The ability to spot potential problems and prevent them before they can affect guests’ experience or the staff workflow is critical. FOH Managers ensure the frontline staff, topline management, and front and back of house communicate efficiently with each other and guests. The ideal candidate demonstrates a high degree of honesty and integrity, works hard, excels at time and resource management, and is an engaged, effective and tactful problem solver. If you thrive in a busy environment and love to share the aloha spirit, you’re perfect for our team!

· Overseeing Front of House staff and operations in tandem with the other departmental managers, Assistant GM, and owner; this includes hiring, training, assigning, coaching, counseling, and disciplining FOH staff, as well as communicating job expectations, monitoring and reviewing job contributions, and enforcing policies and procedures

· Monitoring and ensuring smooth FOH floor operations

· Monitoring FOH scheduling and staffing levels, making appropriate adjustments to the schedule due to sick calls, emergencies, and other issues that may affect coverage; may be called upon to cover shift gaps

· Facilitates communication between the Front and Back of the House, particularly regarding issues affecting guest service and food (both dine-in and take-out)

· Reviewing and monitoring reservations calendar to ensure prompt service for guests with reservations

· Answering questions about menu items if the guest’s server is unavailable

· Appropriate handling of complaints and service exceptions

· Managing supply levels

Highway Inn is an award-winning 75-year-old, third-generation-owned Hawaiian and local food restaurant. We are proud of the food we serve and the exceptional service we extend to every guest. ‘Ohana and aloha are our core values—many of our employees have been with us for more than 20 years, and generations of families have been dining with us since we first opened in 1947. 

· Minimum three years of customer service experience, one-year minimum experience in a supervisory position in high-volume restaurant service; familiarity with Hawaiian food and “Hawai‘i local” dishes preferred

· Catering/commissary experience a plus

· Must be food safe certified (or willing to obtain certification)

· Excellent customer service and interpersonal skills

· Conversational level or fluency in non-English languages a plus

· Strong attendance record

· Positive attitude

· Team player who can multitask efficiently

· Proactive in identifying and anticipating the needs and concerns of customers, coworkers, and managers

· Able to stand and walk continuously for long periods, read the POS screen and hear customers in an often-noisy environment

· Must be able to lift 20-25 pounds with or without assistance

· Required to follow both oral and written instruction

· Expected to communicate clearly and efficiently with coworkers and managers