Front of House Leader – Guest Experience & Ops

Position Summary

The Front of House (FOH) Manager is responsible for overseeing all dining room operations to ensure an exceptional guest experience while maintaining Hurricane Grill & Wings' standards for hospitality, food quality, cleanliness, and service. This role leads and develops front-of-house team members, manages daily operations, and works closely with the kitchen management team to deliver efficient, friendly, and consistent service.

Key Responsibilities:

Guest Experience

• Deliver outstanding hospitality by ensuring every guest receives friendly, attentive, and efficient service.

• Resolve guest concerns promptly and professionally.

• Maintain a welcoming, clean, and organized dining room, patio, and bar areas.

• Monitor guest satisfaction and implement improvements as needed.

Team Leadership

• Recruit, interview, hire, onboard, and train front-of-house staff.

• Schedule servers, bartenders, hosts, food runners, and bussers based on business needs.

• Coach employees through regular feedback and performance evaluations.

• Promote teamwork, accountability, and a positive workplace culture.

• Enforce company policies, appearance standards, and safety procedures.

Operations Management

• Supervise daily opening, shift change, and closing procedures.

• Ensure proper cash handling, register balancing, and deposit preparation.

• Monitor labor costs and staffing efficiency.

• Maintain appropriate inventory levels for front-of-house supplies.

• Ensure compliance with health department regulations and food safety standards.

• Coordinate with kitchen management to maintain smooth communication between front and back of house.

Compliance & Safety

• Ensure compliance with all company policies and local, state, and federal regulations.

• Maintain alcohol service compliance and responsible beverage service.

• Conduct regular safety inspections and ensure all employees follow safety procedures.

Qualifications

• Minimum 2 years of restaurant management experience (casual dining preferred).

• Strong leadership, coaching, and communication skills.

• Excellent guest service and conflict resolution abilities.

• Experience with POS systems and restaurant scheduling software.

• Ability to multitask in a fast-paced environment.

• Flexible schedule, including nights, weekends, and holidays.

• Food Handler and Alcohol Service certifications (or ability to obtain).

Physical Requirements

• Stand and walk for extended periods.

• Lift up to 40 pounds.

• Bend, reach, climb, and perform repetitive motions throughout the shift.

• Work in a fast-paced restaurant environment.