Front of House Manager

Front of House Manager

You are applying for work with a franchisee of Boston’s Restaurant and Sports Bar, not Boston Pizza Restaurants, LP, or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

Boston’s Restaurant and Sports Bar ("Boston’s") is both a family‑friendly restaurant and lively sports bar specializing in handcrafted pizzas, scratch‑made gourmet meals, craft cocktails, and local beers. As America’s Sports Restaurant, Boston’s exists as a place to bring the community together around sports events, but also for birthdays, family reunions, coworker happy hours, fundraisers, and more! For more information, visit  Join our team today!

Reporting to the General Manager, the Restaurant Front of House Manager is responsible for hiring, training, and developing servers, hosts, bartenders, and hourly supervisors to support superior operations and guest service. The Manager will be accountable for meeting budgeted financial goals including, but not limited to, FOH labor cost, guest satisfaction metrics, staffing and turnover targets, and meeting all service standards.

Maintaining a perfectly clean, sanitary, and inviting guest environment will be a top priority.

• Create, lead, and manage a positive and fun restaurant culture.
• Increase sales by ensuring guest satisfaction and prompt problem resolution.
• Lead, manage, and deliver a friendly guest‑focused experience.
• Schedule FOH team in accordance with budgeted targets and service goals.
• Maintain a positive attitude that promotes teamwork within the restaurant.
• Ensure operational and occupational health and safety standards are in place and followed.
• Maintain appropriate security protocols for guest, employee, and restaurant safety.
• Always ensure responsible selling and service of alcohol as mandated by licensed authorities, Serve Safe Alcohol training, and Boston’s Pizza training guidelines.
• Other duties as required.

• 3‑5 years of progressive management experience in a full‑service restaurant.
• Proven leadership skills and ability to follow through.
• Knowledge of computers (MS Word, Excel) and Point of Sale system.
• Must be able to work flexible hours during evenings, weekends, and holidays.
• Strong analytical and decision‑making skills.
• Must possess a strong sense of urgency and command‑presence management style.
• Leadership skills – able to direct, coach and supervise a team.
• Strong business acumen, including an understanding of budgets and operating costs.
• Strong communication and interpersonal skills, both written and oral.
• Customer service skills – able to exceed guest expectations.
• Ability to multi‑task in a fast‑paced environment.
• Must be able to perform efficiently during high‑volume peak periods.
• Must be eligible to work in the United States.