Front of House Manager

Front of house managers have a mind for customer experience and service, as well as great people and leadership skills. There are no licensing or certification requirements, but employers value a bachelor’s degree and prefer one to two years of restaurant management experience.

Supervisory Responsibilities

• Hires and trains restaurant staff.

• Organizes and oversees the staff schedules.

• Conducts performance evaluations that are timely and constructive.

• Handles discipline and termination of employees in accordance with restaurant policy.

Duties and Obligations

• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.

• Ensures customer satisfaction with all aspects of the restaurant and dining experience.

• Handles customer complaints, resolving issues in a diplomatic and courteous manner.

• Ensures compliance with alcoholic beverage regulations.

• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.

• Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.

• Maintains sales records and tracks cash receipts.

• Prepares and submits operations reports and other documentation requested by the operations manager.

• Performs other duties as assigned.

Skills and Qualifications

• Point of Sale System Experience – front of house managers are responsible for cash transactions, including refunding customers, providing discounts, and comping items, which requires proficiency with the restaurant’s POS system

• Organizational Skills – front of house managers often juggle many responsibilities at a time, so top-notch organizational skills and prioritization skills are critical for running successful shifts

• Training – as the front of house manager leads staff onboarding, experience teaching or training new staff is preferable

• Leadership Skills – it’s the job of a front of house manager to keep staff on task, motivated, and focused. They also resolve staff conflicts and customer’s concerns

• Management – hiring, firing, training, and disciplining staff is the front of house manager’s responsibility, so they must have strong managerial skills

• Customer Service – dedication to providing excellent customer service and improving the customer experience are important qualities

Educational Experience and Physical Requirements

• High school diploma or equivalent required.

• Previous restaurant experience required; management experience preferred.

• Ability to traverse all parts of the restaurant quickly.

• Prolonged periods standing and moving quickly throughout the establishment.

• Must be able to lift 25 pounds at times.

Insurance and Benefits offered to full time employees