Front of House Manager

The Role: Lobster Place Hospitality Group is seeking dedicated professionals with a passion for hospitality to join our management team as a Front of House Manager. Straddling the vibrant Chelsea and Meatpacking neighborhoods, Lobster Place Hospitality Group operates unique concepts comprised of the Michelin-acclaimed Cull & Pistol Oyster Bar; a one-of-a kind seafood hall; one of the most heralded retail seafood markets in NYC.  This role oversees front-of-house operations across multiple hospitality formats, including Cull & Pistol Oyster Bar (full-service restaurant), Lobster Place Seafood Hall (quick service), and the Lobster Place retail market. The FOH Manager plays a critical role in ensuring seamless operations, strong leadership presence, and consistent hospitality standards across all concepts, while leading and inspiring our service team to create unforgettable guest experiences. As a member of our dynamic, diverse, and friendly management team, you will enjoy industry-leading pay and benefits, an exceptional work-life balance, and genuine opportunities for career growth.   The Company: Lobster Place was founded in 1974 as a neighborhood fish market, and since then we’ve grown into a thriving restaurant and seafood hall in Chelsea Market as well as an industry-leading seafood  & specialty food wholesaler. We’re dedicated to consistent greatness in everything we do for our guests – but we’re most proud of the atmosphere and culture we’ve created for our team. At Lobster Place, our people come first. We know that our success depends on them. We praise dedication, reward quality work, and we recognize every individual as a key member of our team. Cultivating and caring for the people who work here – and helping them achieve their potential – is our most important work. Responsibilities:  Hospitality Lead, manage, and inspire a team of line-level employees with a diverse range of expertise and hospitality experience. Actively engage with guests to gather feedback, maintain guest satisfaction by ensuring quality food, beverage, and service offerings, and suggest ideas for improvement to senior management when necessary. Handle guest complaints and feedback professionally, striving to resolve issues to the guest’s satisfaction. Leadership and Performance ManagementPartner with BOH chefs and conduct daily lineups multiple times a day, to motivate and inspire the team, set a positive tone for the shift, and foster a collaborative and cohesive work environment. Lineup requires public speaking with as many as 15 employees and managers present at a time. Work daily alongside the team on the floor to ensure guests receive exceptional service and memorable dining experiences. Partners with HR on employee engagement, performance coaching, counseling, and disciplinary actions.  Ensure that company policies and procedures are followed. Handle conflict among staff and/or guests effectively. Hold team members accountable to service, operational, and hospitality standards, ensuring consistent execution across all shifts. Training and HiringLead and executes training programs for new and existing employees, promoting a culture of genuine hospitality, empowerment, and growth. Oversee trials and interviews for FOH recruiting, providing recommendations to HR Operations Support the General Manager and Assistant General Manager in executing business goals & initiatives.  Identify daily scheduling gaps across departments and arrange appropriate coverage for smooth operations. Ensure all health department standards & protocols are being upheld daily. Ensures the space is clean, organized and presentable at all times. Follow standard operating procedures to ensure great guest experiences and profitable business operations. Troubleshoot daily operational challenges to ensure smooth and efficient service. Oversee opening and closing procedures.   Cash handling. Additional Responsibilities Report daily end-of-day notes on service, performance management, and facility maintenance to the team. Mentor a shift-lead to support their growth and development.  Displays and incorporates the Lobster Place core values in every action: Respect, Friendliness, Stewardship, Professionalism, Quality & Dedication  Perform other duties as required or assigned.  Qualifications: F&B background with a minimum of 2 years’ experience in a high-volume, fast paced restaurant Lead by example, hands on mentality Effective communicator and active listener Detail-oriented and able to prioritize while maintaining a clear view of the big picture Strong interpersonal, collaboration, and leadership capabilities A professional, enthusiastic, and positive can-do attitude An understanding of all FOH & BOH operations Proficiency in Microsoft Office Experience with Toast & Resy or similar reservation platform This FOH Manager will be scheduled to lead closing shifts, including Fridays and Saturdays, so weekend evening availability is required.  Pay & Benefits: Salary - $75K Up to 4 weeks of Paid Personal Time, plus Paid Sick TimeGenerous comprehensive medical, dental, vision insurance benefits 401k plan w/ company match Company-Paid life insurance Work-Life Harmony:  Two consecutive days off, to disconnect and refuel with family & friends Daily Manager Meal and Employee DiscountCommuter benefits Employee Assistance Program to help promote well-being for you and your family LP Hospitality Group is proud to be an equal opportunity employer. We are committed to providing an environment of mutual respect and building a workplace that represents a variety of backgrounds, perspectives, and skills. All employment is determined based on qualifications, merit, and business needs.

Salary : $75,000