Front of House Manager

We are seeking a dynamic and experienced FOH Manager to join our leadership team at NewVida Preserve. The Manager will lead all front-of-house (FOH) operations, drive elevated hospitality standards, manage bar inventory, and partner closely with our Executive Chef and Events Director to execute unforgettable dining and event experiences across our property.

In this role, you will be the driving force behind our restaurant, bar, and event food & beverage service—cultivating a welcoming atmosphere, leading a high-performing service team, and maintaining smooth operational synergy between the front and back of house. You'd be joining a team that is passionate, creative, and collaborative.

Applicants must have at least 3 years of F&B management experience in a restaurant, resort, or boutique hospitality environment. The role requires 40 hours per week, primarily on-site during operational and peak business hours. In addition to a competitive base salary, this position includes a portion of food & beverage event commissions and performance bonuses.

Please only apply if: 1) You already reside locally and have daily transportation to/from the property; 2) Can start immediately and commit to 1 year minimum; 3) Have at least 3 years of experience in F&B management.

Responsibilities:

1. Front-of-House (FOH) Team Management & Leadership

• Recruitment & Retention: Leads hiring, onboarding, and continuous training for all FOH team members (servers, bartenders, hosts, bussers).
• Scheduling & Staffing: Creates optimized weekly staff schedules aligned with anticipated guest volume, event bookings, and labor targets.
• Performance & Accountability: Conducts ongoing training on service standards, menu knowledge, safety, and hospitality excellence; handles performance reviews and disciplinary actions/terminations when necessary.
• Pre/Post-Shift Execution: Facilitates high-energy pre-shift line-ups and ensures all opening, running, and closing side-work checklists are fully completed.
• Facility Standards & Cleanliness: Maintains impeccable standards of cleanliness, hygiene, organization, and food safety compliance across all dining areas, bars, and service stations.

2. Bar Inventory Management, Ordering & Cost Control

• Ordering & Purchasing: Manages weekly procurement of all spirits, wine, beer, mixers, garnishes, and bar supplies to maintain healthy stock levels without over-purchasing.
• Inventory Control: Conducts weekly and monthly physical beverage inventories, tracking cost of goods sold (COGS), liquor variance, and waste.
• Menu Development & Pricing: Partners with the lead bartender and Executive Chef to craft innovative seasonal cocktail, wine, and mocktail menus that maximize profitability and guest appeal.
• Vendor Relations: Maintains strong relationships with beverage distributors, negotiating pricing and securing special allocations or promotions.

3. FOH Operational Execution & Guest Experience

• Floor Leadership & Service Execution: Oversees daily service flow on the restaurant and bar floor, ensuring prompt, friendly, and attentive guest care.
• POS & Menu Administration: Updates and maintains the Point of Sale (POS) system (pricing, menu additions, daily specials, seat maps) and manages the printing/formatting of physical menus.
• Ambience Management: Sets and curates the daily sensory experience—monitoring lighting, background music playlists, temperature, and staging to ensure a warm, high-end atmosphere.
• Guest Escalation & Service Recovery: Acts as the primary point of contact for guest feedback, handling complaints or special requests with diplomacy, empathy, and professionalism.
• Financial & Cash Management: Oversees daily cash drawer management, till reconciliations, safe drops, tip distribution reporting, and cash flow tracking.
• BOH / Kitchen Coordination: Maintains continuous, positive communication with the Executive Chef and kitchen team to ensure seamless timing, clear ticket flow, and immediate resolution of dietary needs or service hiccups.

4. Event Support & Culinary Collaboration

• Pre-Event Planning: Collaborates directly with the Events Director and Executive Chef to review Banquet Event Orders (BEOs), layout specifications, custom menu pairings, and staffing requirements for private events, weddings, and corporate retreats.
• Event Execution & Service Oversight: Directs banquet/event service staff during functions, ensuring food service timing aligns perfectly with master event schedules.
• Post-Event Wrap-Up: Oversees post-event teardown, bar inventory reconciliations for events, and guest billing verification for food & beverage charges.

Qualifications:

• Experience: 3 years of progressive Food & Beverage management experience in a high-volume restaurant, boutique hotel, resort, or premier event facility.
• Leadership Skills: Proven track record of hiring, mentoring, and retaining a high-performing FOH service team.
• Financial Literacy: Strong understanding of labor margins, beverage cost percentages, P&L management, POS systems, and inventory tracking.
• Beverage & Culinary Knowledge: Deep knowledge of spirits, wine service, craft cocktails, food safety regulations (ServSafe / TIPS certified or equivalent preferred).
• Operational Literacy: Ability to read and execute Banquet Event Orders (BEOs) and manage high-volume event service seamlessly alongside regular dining operations.
• Client & Guest Focus: Warm, polished, and unflappable floor presence with excellent conflict-resolution and communication skills.
• Flexibility: Willingness to work a flexible schedule, including evenings, weekends, and holidays based on seasonal guest demand and event schedules.

Perks & Benefits:

• Wellness & Recreation: Employees and their spouses receive complimentary access to all amenities at NewVida Preserve, including our wellness facilities, trails, and gym!
• Competitive Compensation: $45,000 Base Salary $5,000 end of year retentino bonus (~$20,000 shared event gratuities).

Please reach out soon as we're aiming to hire quickly. Thank you!

Job Type: Full-time

Pay: $45,000.00 - $70,000.00 per year

Benefits:

• Employee discount
• Flexible schedule
• Paid time off

Experience:

• Restaurant management: 3 years (Required)

Ability to Commute:

• Wilmington, NY 12997 (Required)

Work Location: In person

Salary : $45,000 - $70,000