Front of House Manager

Key Responsibilities:

• Staff Leadership:
  Hiring, training, scheduling, motivating, and managing FOH teams (servers, hosts, bartenders).
• Customer
  
  Experience:
  
  Greeting guests, managing reservations, seating, resolving issues quickly, and ensuring overall satisfaction.
• Operational Oversight:
  Supervising daily service, ensuring communication between FOH and BOH, ordering supplies, and maintaining dining area hygiene.
• Financial & Administrative Tasks:
  Monitoring profitability, managing cash registers, and handling administrative duties.
• Safety & Standards:
  Enforcing health, safety, and hygiene regulations.
• Event Coordination:
  Organizing special events, seating, and ensuring smooth operations for large parties.

• Leadership & Team Management.
• Problem-Solving & Crisis Management.
• Excellent Communication.
• Strong Hospitality & Customer Service.
• Attention to Detail.
• Adaptability & Planning.
• Hire, train, discipline, and sometimes fire employees.
• Order beverages, equipment, and supplies.
• Inspect supplies, equipment, and work areas.
• Ensure that employees comply with health and food safety standards.
• Address complaints regarding food quality or service.
• Schedule staff hours and assign duties.
• Establish standards for personnel performance and customer service.