Front of House Manager

Benefits

• Subsidized housing
• Health insurance
• Profit sharing
• Bonus based on performance
• Employee discounts

Skagway Brewing Company is seeking an experienced, hands-on Front of House Manager to lead our service team and oversee the complete guest experience at our busy brewery and restaurant in Skagway, Alaska.

This is an excellent opportunity for a restaurant professional who enjoys developing employees, improving operations, solving problems, and remaining actively involved on the floor. Our business experiences significant seasonal volume, particularly during Alaska's cruise season, so the successful candidate must be organized, adaptable, and comfortable leading in a fast-paced environment.

The Front of House Manager oversees FOH Shift Managers, servers, bartenders, hosts, bussers, food runners, and other guest-facing employees. This position works closely with the General Manager, Operations Manager, Executive Chef, and our events and marketing team.

• Recruit, train, coach, and supervise Front of House managers and employees.
• Establish clear expectations and hold employees accountable for performance, attendance, conduct, and service standards.
• Develop FOH Shift Managers by delegating responsibility and providing ongoing leadership training.
• Conduct employee evaluations and address performance concerns promptly and professionally.
• Foster a respectful, positive, and team-oriented workplace.

• Maintain overall responsibility for an efficient, organized, and professional Front of House operation.
• Ensure each shift is properly staffed, prepared, and organized before service.
• Oversee floor plans, sections, side work, reservations, waitlists, large parties, and guest flow.
• Monitor service quality, ticket times, table turns, order accuracy, cleanliness, and communication with the kitchen.
• Respond effectively to callouts, unexpected volume, equipment problems, product shortages, and other operational challenges.
• Maintain a visible and engaged management presence, especially during high-volume service periods.
• Step into operational FOH positions when necessary while continuing to manage the department.

• Establish and enforce consistent hospitality and service standards.
• Proactively identify and resolve guest concerns.
• Handle complaints calmly and authorize reasonable service-recovery measures within company guidelines.
• Ensure allergies, dietary restrictions, accessibility needs, and special requests are handled appropriately.
• Monitor guest feedback and use it to improve training and restaurant procedures.
• Oversee timely, accurate, and professional responses to online guest inquiries and concerns.

• Manage reservation availability, pacing, closures, large-party procedures, and special-event settings.
• Coordinate reservation capacity with staffing, business volume, kitchen capacity, and events.
• Train appropriate employees in reservation and guest-management platforms.
• Maintain working knowledge of Toast POS, Restaurant
  365, online ordering, and reservation systems.
• Troubleshoot system issues and follow through when outside technical support is needed.

• Prepare and publish Front of House schedules based on projected volume, reservations, cruise schedules, events, weather, and labor targets.
• Manage availability, time-off requests, shift coverage, attendance, timekeeping, and overtime.
• Monitor FOH labor performance and make timely adjustments as business conditions change.
• Oversee cash controls, employee checkouts, deposits, voids, discounts, refunds, and complementary items.
• Review operational and financial reports and take corrective action when results fall outside established targets.

• Maintain appropriate beverage inventory while controlling waste, spoilage, shortages, and overstock.
• Oversee beverage ordering, inventory counts, recipes, costs, pricing, and product quality.
• Collaborate on promotions, seasonal offerings, beer releases, entertainment, and community events.
• Serve as the Front of House operational lead for restaurant events.
• Coordinate event staffing, layouts, reservations, service plans, employee training, equipment, and timelines.
• Evaluate events and promotions and recommend improvements based on guest response and financial results.

• Take ownership of the appearance,…