What are the responsibilities and job description for the Front of House Manager position at Claw & Hammer Fine Dining Restaurant Newport RI?
Front of House Manager — Claw & Hammer Fine Dining Restaurant
Claw & Hammer Fine Dining Restaurant is seeking an experienced and polished Front of House (FOH) Manager to lead our guest-facing operations. This role ensures that every guest receives an exceptional dining experience, reflecting the elevated standards and hospitality that define Claw & Hammer. The FOH Manager oversees the service team, dining room operations, and guest relations while partnering closely with the culinary team to deliver a seamless and memorable experience.
Key Responsibilities
Guest Experience & Service Excellence
- Ensure every guest receives a warm, welcoming, and memorable fine dining experience.
- Maintain elevated service standards, including table settings, timing, presentation, and guest interactions.
- Resolve guest concerns or complaints promptly and professionally.
- Monitor dining room ambiance (lighting, cleanliness, music, temperature, etc.).
Staff Leadership & Training
- Recruit, onboard, and train FOH team members, including hosts, servers, bartenders, and bussers.
- Provide ongoing coaching, performance feedback, and professional development.
- Create and maintain staff schedules to meet business needs while controlling labor costs.
- Lead pre-shift meetings to review service expectations and menu updates.
Operational Management
- Oversee daily FOH operations, ensuring readiness for service and adherence to fine dining standards.
- Manage reservations and seating flow to optimize the guest experience.
- Collaborate with the Executive Chef and BOH leadership to ensure cohesive service.
- Monitor and maintain compliance with health, safety, and sanitation regulations.
Administrative & Financial Duties
- Assist with budget management and cost control initiatives.
- Manage inventory of FOH supplies, linens, uniforms, and service equipment.
- Support the development and execution of special events, private dining, and wine or tasting programs.
- Prepare reports on service performance, staffing, and guest satisfaction.
Qualifications
- 2-4 years of FOH experience in upscale or fine dining environments; 1–2 years in a supervisory or management role preferred.
- Strong leadership skills with the ability to motivate and inspire a diverse service team.
- Exceptional communication and interpersonal abilities.
- Deep understanding of fine dining service standards, wine knowledge, and culinary terminology.
- Ability to remain calm and professional in a fast-paced, high-pressure environment.
- Proficiency with reservation systems and basic POS software.
- Flexible availability, including nights, weekends, and holidays.
Core Competencies
- Commitment to Hospitality
- Professionalism & Poise
- Team Leadership
- Problem-Solving
- Attention to Detail
- Guest-Centric Mindset