Hospitality Manager

We are seeking an experienced Hospitality Manager to lead front‑of‑house operations and support overall service excellence in a high‑volume, guest‑focused restaurant environment. This role owns the guest experience, team performance, and day‑to‑day execution—ensuring smooth shifts, strong standards, and consistently high hospitality.

Operations & Service

• Lead daily FOH operations, ensuring fast, friendly, consistent service during all shifts.

• Maintain floor presence: greeting guests, resolving issues, and driving a hospitality‑first culture.

• Manage reservations/waitlist flow, seating strategy, and service pacing to optimize guest experience and revenue.

• Monitor food and beverage presentation and timing in partnership with BOH and bar leadership.

• Ensure compliance with health, safety, and alcohol service regulations.

People Leadership

• Recruit, onboard, train, coach, and schedule FOH team members (hosts, servers, bartenders, support).

• Set clear performance expectations; run pre‑shifts, ongoing training, and service refreshers.

• Handle performance management, conflict resolution, and disciplinary actions when needed.

• Build a positive, accountable team culture with high standards and low turnover.

Financial & Administrative

• Create labor schedules aligned to sales forecasts and labor targets.

• Track labor cost, overtime, and productivity; adjust in real‑time based on volume.

• Support inventory controls (FOH supplies, beverage oversight as applicable), waste reduction, and loss prevention.

• Assist with cash handling procedures, comps/voids oversight, and end‑of‑day reporting.

• Contribute to local marketing initiatives, events, and guest recovery strategies.

Guest Experience & Standards

• Maintain cleanliness and presentation standards across FOH, restrooms, entry, and dining areas.

• Ensure consistent execution of policies, service steps, and brand standards.

• Respond to guest feedback professionally and promptly; turn issues into loyalty opportunities.

• Consistent service execution and smoother peak‑period operations.

• Improved FOH training consistency and shift leadership coverage.

• Stronger labor discipline without compromising guest experience.

• Positive guest feedback trends and reduced escalations/complaints.

• 3+ years in restaurant leadership (Hospitality Manager / FOH Manager / Assistant GM), ideally high‑volume.

• Strong knowledge of service standards, staffing, scheduling, and labor management.

• Confident coaching style with the ability to hold standards while building morale.

• Calm under pressure; excellent guest recovery and problem‑solving.

• Comfortable with POS/reservation systems and basic reporting (sales, labor, comps/voids).

• Beverage program exposure (beer/cocktails/wine) and bar operations familiarity.

• Experience supporting events, promotions, or community‑driven marketing.

• Certification in responsible alcohol service (or willingness to obtain quickly).

• Must be flexible for evenings, weekends, holidays, and peak service times.

• Hands‑on role requiring prolonged standing, fast pace, and active floor leadership.

• Competitive base salary + performance bonus potential (structure shared during process).

• Benefits and perks available depending on final offer package.