FOH Manager

The FOH Manager oversees all front-of-house operations to ensure exceptional guest service, efficient workflow, and strong team performance. This role leads service staff, maintains high hospitality standards, and collaborates with the kitchen and upper management to deliver a seamless guest experience.

• Hire, train, and develop FOH staff 
• Create and manage staff schedules based on business needs 
• Lead pre-shift meetings to communicate goals, menu updates, and service focus 
• Coach, evaluate, and discipline team members as needed 

• Ensure every guest receives attentive, professional, and personalized service 
• Handle guest complaints and resolve issues promptly and effectively 
• Monitor dining room flow, cleanliness and service timing 
• Maintain strong floor presence during service 

• Oversee daily opening, service, and closing procedures 
• Coordinate closely with BOH (kitchen) to ensure smooth communication 
• Manage reservations, waitlists, and seating strategy 
• Ensure compliance with health, safety, and sanitation standards 

• Manage labor costs through effective scheduling and staffing levels 
• Oversee cash handling, comps, voids, refunds and POS system accuracy 
• Track sales performance and support revenue-driving initiatives 
• Monitor & order Foh supplies

• Uphold and enforce brand standards and service protocols
• Implement improvements to increase efficiency and guest satisfaction 
• Support marketing efforts, promotions, and special events 

• 3+ years of restaurant experience, including 1–2 years in a management role (strongly preferred)
• Strong leadership and team development skills 
• Excellent communication and conflict resolution abilities 
• Knowledge of POS systems and restaurant operations 
• Ability to work flexible hours (nights, weekends, holidays) 

• Strong organizational and multitasking abilities 
• Guest-focused mindset with attention to detail 
• Ability to perform under pressure in a fast-paced environment 

• Fast-paced, guest-facing role requiring constant movement 
• Standing and walking for extended periods 
• Occasional lifting of moderate weight

The FOH Manager oversees all front-of-house operations to ensure exceptional guest service, efficient workflow, and strong team performance. This role leads service staff, maintains high hospitality standards, and collaborates with the kitchen and upper management to deliver a seamless guest experience.

• Hire, train, and develop FOH staff 
• Create and manage staff schedules based on business needs 
• Lead pre-shift meetings to communicate goals, menu updates, and service focus 
• Coach, evaluate, and discipline team members as needed 

• Ensure every guest receives attentive, professional, and personalized service 
• Handle guest complaints and resolve issues promptly and effectively 
• Monitor dining room flow, cleanliness and service timing 
• Maintain strong floor presence during service 

• Oversee daily opening, service, and closing procedures 
• Coordinate closely with BOH (kitchen) to ensure smooth communication 
• Manage reservations, waitlists, and seating strategy 
• Ensure compliance with health, safety, and sanitation standards 

• Manage labor costs through effective scheduling and staffing levels 
• Oversee cash handling, comps, voids, refunds and POS system accuracy 
• Track sales performance and support revenue-driving initiatives 
• Monitor & order Foh supplies

• Uphold and enforce brand standards and service protocols
• Implement improvements to increase efficiency and guest satisfaction 
• Support marketing efforts, promotions, and special events 

• 3+ years of restaurant experience, including 1–2 years in a management role (strongly preferred)
• Strong leadership and team development skills 
• Excellent communication and conflict resolution abilities 
• Knowledge of POS systems and restaurant operations 
• Ability to work flexible hours (nights, weekends, holidays) 

• Strong organizational and multitasking abilities 
• Guest-focused mindset with attention to detail 
• Ability to perform under pressure in a fast-paced environment 

• Fast-paced, guest-facing role requiring constant movement 
• Standing and walking for extended periods 
• Occasional lifting of moderate weight