Front of House Manager

The Front of House Manager leads all guest-facing operations for an intimate 8-seat omakase restaurant in the Miami Design District operating two seatings per night. In this highly visible, chef-led environment, the Manager sets the tone of service, ensures seamless execution between seatings, and delivers a refined, personalized hospitality experience.

Due to the intimate format and elevated check average, this role requires strong wine and sake knowledge to confidently present and sell bottled selections that enhance the omakase experience.

• Lead and execute all front-of-house operations for two nightly seatings.
• Reset and maintain immaculate standards between seatings.
• Provide warm, polished, and highly personalized hospitality in a counter-style dining setting.
• Manage service pacing and communication between chef and guests.
• Anticipate guest needs and respond with discretion and professionalism.
• Handle VIP guests, special occasions, and service recovery when needed.
• Maintain a calm, elegant atmosphere throughout both services.
• Confidently present and sell bottled wines, sake, and other alcoholic beverages.
• Guide guests through selections with knowledgeable, engaging explanations.
• Recommend pairings to complement the seasonal omakase menu.
• Drive beverage sales through consultative, hospitality-driven upselling.

• Confirm upcoming reservations prior to service.
• Review and clearly communicate guest allergies, dietary restrictions, and special notes to the chef.
• Ensure all guest preferences and special occasions are acknowledged during service.
• Maintain accurate and organized guest information to support a seamless experience.

• Maintain exceptional service standards and attention to detail.
• Oversee dining room setup, breakdown, and transition between seatings.
• Lead pre-service alignment and post-service review (if applicable).
• Ensure compliance with alcohol service and local regulations.

• 3–5+ years of fine dining experience; tasting menu or omakase experience preferred.
• Prior leadership or supervisory experience required.
• Strong wine knowledge required; WSET Level 2+ or equivalent preferred.
• Sake knowledge strongly preferred.
• Confident presence and ability to command a small, intimate room.
• Strong emotional intelligence and guest engagement skills.
• Highly detail-oriented with the ability to perform under pressure.

• Guest satisfaction and repeat bookings
• Seamless transition and pacing between both seatings
• Overall guest experience and review quality