What are the responsibilities and job description for the Front of House Manager position at TOKYO STEAKHOUSE?
Job Summary
We are seeking an energetic and dynamic Front of House Manager to lead our hospitality team and ensure an exceptional guest experience. In this pivotal role, you will oversee daily restaurant operations, manage staff, uphold food safety standards, and create a welcoming environment for all patrons. Your leadership will drive service excellence, streamline processes, and foster a positive team culture that aligns with our commitment to outstanding hospitality. This position offers an exciting opportunity for a motivated individual passionate about food service management and team development.
Duties
- Supervise front of house staff including servers, hosts, bartenders, and support personnel to ensure smooth daily operations
- Oversee customer service standards, resolving guest concerns promptly and professionally to enhance satisfaction
- Manage shift schedules, ensuring adequate coverage during peak hours and special events such as banquets or catering functions
- Implement staff training programs focused on food handling, customer service, POS operation (including Aloha POS and Micros POS systems), and food safety protocols
- Control inventory levels for front of house supplies, monitor stock rotation, and coordinate with kitchen management for seamless food production and presentation
- Handle cash transactions accurately using POS systems, reconcile cash drawers at shift end, and maintain detailed financial records
- Maintain cleanliness, organization, and safety standards in compliance with health regulations across all front of house areas
Experience
- Proven management experience in quick service or fast food restaurants, with a strong background in hospitality management and food service operations
- Extensive knowledge of POS systems such as Aloha POS and Micros POS; experience with cash handling and financial reconciliation is essential
- Demonstrated supervisory skills with a focus on staff training, development, and team leadership in a casual dining or fine dining environment
- Familiarity with inventory control practices within the food industry to optimize costs and reduce waste
- Experience managing restaurant shifts during busy periods including catering events or banquet services
- Background in food safety standards, culinary operations, and kitchen management is highly desirable
- Previous hotel or barista experience is a plus; familiarity with coffee service or bar operations can be advantageous for certain venues
Join us as our Front of House Manager to lead with enthusiasm, elevate guest experiences, and cultivate a vibrant team environment. Your expertise in food industry operations combined with your passion for hospitality will help us deliver memorable moments to every guest we serve!
Job Type: Full-time
Pay: $18.00 - $25.00 per hour
Expected hours: 40 per week
Benefits:
- Employee discount
Work Location: In person
Salary : $18 - $25