Front of House Manager

Job Description: Front of the House Manager
Department: Dining Room
Reports to: General Manager

Position Description

The FOH Manager acts as the primary conductor of the dining room, managing the door and floor flow in a high-volume, non-reservation environment. This role is responsible for orchestrating the "walk-in" guest experience, managing wait times with professional grace, and supervising the service staff. Additionally, the FOH Manager handles administrative operations including labor scheduling and beverage procurement to ensure the highest standards of hospitality. In our employees, we look for those who strive to be professional leaders in our industry, anticipate our clients’ needs, and go beyond the client’s expectations with the quality of their work and helpful personalities.

Key Responsibilities

Door & Flow Management

• Strategic Seating: Manage the front-of-house "door" strategy, efficiently quoting wait times and organizing the seating sequence to maximize dining room capacity without reservations.
• Guest Welcome: Greet and welcome guests immediately upon arrival, maintaining a sophisticated presence and ensuring a positive first impression.
• VIP Relations: Identify and recognize regulars and VIPs, ensuring their preferences are communicated to the service team and kitchen.
• Conflict Resolution: Serve as the primary point of contact for guest concerns, resolving issues regarding waiting times or service with grace and tact.

Table Service & Floor Excellence

• Active Floor Leadership: Transition from the host stand to the floor during peak service to monitor table progression and ensure seamless transitions between courses.
• Tableside Sophistication: Perform or supervise high-level tableside duties, including wine decanting, specialized carving, or Gueridon service when required.
• Technical Oversight: Oversee beverage service standards, ensuring wine and cocktail service is executed with precision, proper glassware, and correct temperatures.
• Service Recovery: Proactively touch tables to gauge guest satisfaction, intervening instantly if service standards falter.
• Kitchen Synergy: Coordinate closely with the Chef de Cuisine regarding kitchen pacing and volume to prevent the dining room from being "slammed."

Leadership & Mentorship

• Team Supervision: Supervise and mentor the service team (Captains, Waiters, and Back Waiters), providing real-time feedback and guidance.
• Daily Briefings: Conduct pre-shift briefings to review the daily menu, beverage specials, 86’d items, and specific service goals.
• Standards Maintenance: Monitor the "mise en place" of the entire dining room, ensuring every station and the beverage service area is set uniformly.

Administrative & Operations

• Scheduling: Author and manage the Front of House (FOH) schedule, ensuring appropriate staffing levels based on seasonal volume and labor budget targets.
• Beverage Procurement: Assist in beverage ordering and inventory management, coordinating with vendors to ensure the bar and cellar are stocked to meet guest demand.

Minimum Requirements

• High school diploma preferred
• Exceptional written and verbal communication skills in the English language.
• Extensive experience in high-end, luxury, or fast-paced fine dining environments.
• Strong leadership profile with a proven ability to manage and motivate a diverse service team.
• Proficiency in administrative tasks, including labor scheduling software and inventory/ordering systems.
• Advanced knowledge of beverage service, including wine varietals, cellar management, and mixology.
• Expertise in waitlist management and the ability to accurately project wait times under pressure.
• Possess current state required licensing and certification (T.I.P.S and Food Handlers).
• Comply with all company policies, practices, and procedures.
• Maintain high standards of personal appearance, grooming, and professional etiquette.
• Able to stand and walk for the duration of a shift (8 to 10 hours).
• Maintain beverage inventory records with high attention to detail.

Benefits:

• Health insurance
• Paid time off

Experience:

• Front of House Management: 2 years (Preferred)

License/Certification:

• TIPS (Required)
• Food Handler Certification (Required)

Ability to Commute:

• Titusville, FL 32796 (Required)

Work Location: In person