Wesley Chapel, FL - Front of House Manager

Each job at B&B Theatres is different and requires varied levels of experience, knowledge, and competency.  Each position, however, contributes to the same goal: creating experiences for our guests that are magical, meaningful, and memorable. 

Whether you are applying for a position as a frontline employee, a manager, a member of the payables team, facilities maintenance, kitchen staff or bartender, your end goal is the same. 

We want all members of our employee family to find joy in their work and have fun as they work together to bring the magic of the movies and incredible entertainment experiences to our guests. 

Your job is to fulfill your delegations as outlined here, sure, but also to embrace and represent our core values: family, fun, innovation, joy, and integrity.  Knowing and living those values will bring professional satisfaction to you and ensure that our guests experience the magic they expect from B&B Theatres. 

The theatre is open 365 days a year with holidays being some of our busiest times. While we work with everyone to make sure they have time with their families, we also must make sure the theatre is staffed. 

JOB OVERVIEW 

As a committed, proactive Front of House Manager, you will work with the theatre General Manager to hire and train Front of House staff, and ensure that patrons receive excellent drinks, food, and service. The role of a Front of House Manager is to supervise and coordinate the entire front of house team. They must ensure the guest receives a warm welcome and that service runs smoothly.  

You will also manage bar inventory and resources pertaining to the Front of House, helping the marketing team with promotional events, ensure that quality and safety controls are followed, maintain current licenses, create schedules, and work with the operations team to set business objectives to increase profits and maximize customer satisfaction. You should also be able to work with diverse personalities and diffuse tense situations. 

This position requires you to work during the evening, on weekends, and on holidays.  

RESPONSIBILITIES 

Job Duties include but are not limited to:  

• Ensuring all staff complies with company policy. 

• Training staff to follow restaurant procedures. 

• Maintaining a fun, safe, and positive atmosphere for guests and employees. 

• Maintaining safety and food quality standards. 

• Keeping guests happy and handling complaints. 

• Creating/Organizing schedules. 

• Keeping track of employees’ hours. 

• Recording payroll data. 

• Ordering food, linens, gloves for Front of House and other supplies while staying within budget limitations. 

• Supervising daily shift operations. 

• Ensuring all end of day cash outs are correctly completed. 

• Coordinating daily Front and Back of House restaurant operations. 

• Controlling operational costs and identifying ways to cut waste. 

• Appraising staff performance. 

• Interviewing/recruiting new employees. 

• Interacting with Guests to get feedback on product quality and service levels. 

• Be an expert of the food and drink menus to ensure dishes and drinks are being made and served correctly.  

• Work the expo line from time to time. 

• Be fully knowledgeable about the bar and all our drinks. 

• Help bartenders make drinks. 

• Help your staff deliver food to tables. 

• Cleaning.  

• You will likely find yourself doing a wide variety of tasks each time you work. You might sell tickets but still help a guest at concessions or lend a hand cleaning an auditorium between shows. 

• Completing any other duties as delegated or directed by your supervisor. 

QUALIFICATIONS 

• Must be at least 21 years old at the time of hire.   

• R-Serving is required and must be willing and able to pour at least basic drinks. 

• Food handlers certification as required by County regulations. 

• Must be able to run errands and provide current driver license and vehicle insurance. 

• Must have the availability to open and/or close regularly. 

• Excellent computer, problem-solving, and customer service skills. 

• Exceptional communication and interpersonal skills. 

• Ability to diffuse tense situations and resolve conflicts. 

• Willingness to work during peak hours, including nights, weekends, and holidays. 

• Effectively delegate responsibilities and maximize resources. 

• Decisiveness. 

• Observant and the ability to think critically and efficiently. 

• Skilled communicator with excellent problem solving, observation, and interpersonal skills. 

Essential Functions

• Oversee front-of-house operations, ensuring smooth workflow, high-quality guest service, and staff efficiency.

• Supervise, train, and mentor hourly staff, including hosts, servers, and runners, to maintain operational standards.

• Monitor staff performance, provide feedback, and assist with problem-solving or conflict resolution.

• Handle guest inquiries, concerns, and complaints professionally and promptly.

• Manage scheduling, inventory, and supply organization for front-of-house operations.

• Ensure compliance with company policies, procedures, and safety regulations.

• Collaborate with kitchen and management teams to coordinate operations and meet performance goals.

• Support operational tasks such as opening/closing procedures, cash handling, and recordkeeping.

• Work independently or as part of a team to maintain a positive and efficient work environment.

Physical Demands

• Ability to stand, walk, and sit for extended periods during the work shift.

• Frequent use of hands and arms to handle, reach, and manipulate objects, tools, or equipment.

• Ability to bend, stoop, kneel, or crouch as needed to perform duties.

• Frequent ability to move, lift, stock, and transport boxes, supplies, or equipment weighing up to 50 pounds safely.

• Mental stamina to handle high-stress, fast-paced, and busy periods effectively.

• Ability to work in varying temperature environments, including exposure to hot fryers, grills, flattops, and cold storage/freezer areas.

• Reasonable accommodations for disabilities will be provided, both short-term and permanent, as needed.

These essential functions and physical demands are representative of the requirements necessary to perform this role. Employees must be able to carry out these functions with or without reasonable accommodation.