What are the responsibilities and job description for the Front of House Manager position at Matines Café?
is looking for a polished, high-energy, and hands-on Front of House (FOH) Manager to oversee the guest experience and daily hospitality operations of our authentic Parisian-style neighborhood café. This leadership role ensures our dining room flows seamlessly, our staff remains motivated and expertly trained, and every guest feels transported to Paris. You will be the primary pillar for two major operational anchors: delivering elevated Main Line customer service and orchestrating professional staff management.
Key Pillar 1: Elevated Customer Service & Hospitality
As the ultimate ambassador of our guest experience, you are responsible for maintaining a warm, hospitable atmosphere. You will lead by example on the floor, interacting directly with patrons and safeguarding our brand reputation.
- Guest Satisfaction & Relationship Building: Frequently "touch tables" and connect with regular customers to ensure food quality, beverage presentation, and overall service consistently exceed expectations.
- Large Reservations & Event Coordination: Oversee and execute larger group reservations and special community events (such as weekend brunch peaks, private gatherings, or localized café pop-ups) via Resy or direct bookings. Organize table distributions and dictate pre-event floor set-ups.
- Service Recovery & De-escalation: Act as the immediate point of contact for resolving customer complaints. Handle demanding or unhappy guests with extreme professionalism, diplomacy, and elegance, turning negative encounters into positive, loyal outcomes.
Key Pillar 2: Strategic Staff Management & Leadership
You will foster a collaborative, positive workplace culture while maintaining peak operational efficiency behind the host stand and across the floor.
- Schedules & Rota Management: Design, communicate, and distribute weekly or monthly staff schedules optimized for morning rushes and high-volume weekend brunch flows. Balance labor costs against seasonal foot traffic demands.
- Onboarding & Continuing Training: Educate new hires on café core values, steps of service, allergy safety protocols, and our distinct French menu details. Run continuous training to sharpen upselling techniques for signature coffees, custom French pastries, and specialty retail goods.
- Performance Monitoring & Mentorship: Provide constructive, real-time feedback during shifts. Step in to support or shadow staff during chaotic hours, boosting team morale and building accountability.
Job Requirements and Qualifications
- Experience: 2–4 years of leadership experience as an FOH Supervisor or Manager in an upscale, high-volume café, bistro, or casual-fine dining restaurant.
- Service Mindset: Poised demeanor with an inherent understanding of Main Line customer expectations and French hospitality traditions.
- Technical Proficiency: Expert familiarity with modern restaurant systems, including POS systems (e.g., Toast Tab) and reservation platforms like Resy.
- Problem-Solving: Outstanding crisis management skills, keeping a calm, collected mentality when resolving floor bottlenecks or guest conflicts.
- Availability: Mandatory flexibility to work prime daytime shifts, specifically weekends (Saturdays and Sundays), early mornings, and select holidays.
What We Offer
- Competitive pay based on restaurant experience.
- Daytime-focused operational hours (no late-night dinner shifts).
- Generous employee discounts across authentic French menu options and retail items.
- A vibrant, stylish, and highly respected neighborhood work environment.
Pay: $24.00 - $28.00 per hour
Work Location: In person
Salary : $24 - $28