Front of House Manager

Location: 15 W Broughton St., Savannah, GA (on-site)

Offering a competitive salary based on experience.

Benefits include: health, dental, vision, and paid time off.

La Vetta, a new Italian dining destination from Southern Cross Hospitality, is seeking passionate hospitality professionals to join the team as we prepare to open this spring in downtown Savannah. The kitchen is led by a chef who earned a star in the Michelin Guide Italy 2023. The dining experience will be intentional, intimate, and consistent. To support this, we are building a team that is polished without being stiff, and precise without losing warmth.

From the kitchen to the dining room and bar, every team member plays a vital role for our guests.

Reporting directly to the General Manager, you will run daily operations on the floor with full ownership of standards and controls. In this role, you protect the guest journey, lead the shift team, and manage the business mechanics that keep service clean. This role carries financial responsibility and requires disciplined follow-through.

• Lead daily service execution and readiness for the dining room and support stations
• Run pre-shift with clear priorities for pace, reservations, and standards
• Maintain Resy discipline, including quoting, notes culture, celebrations, and VIP management
• Own nightly closing procedures, including comps, voids, discounts, cash handling, and deposit accuracy
• Produce end-of-night reporting and communicate results and issues to leadership
• Manage ordering and receiving for FOH and beverage support items, maintain pars and storage standards
• Control costs through inventory counts, waste tracking, transfer discipline, and tight labeling and dating
• Maintain vendor relationships and coordinate invoice collection and documentation for approval
• Coach and correct service standards in real time, including language, posture, table maintenance, and station discipline
• Lead guest recovery with urgency and close the loop so issues do not repeat

• Proven floor leadership in standards-driven dining with strong shift command
• Experience with ordering, receiving, inventory control, and cash handling standards
• Comfortable reading sales reports and tracking key metrics, including labor and beverage performance
• Experience with Resy
• Strong pacing instincts and room awareness
• Direct communicator with calm presence and disciplined follow-through
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy. Certification for responsible alcohol service or the ability to obtain within 6 months.

Please include a brief note, three to five paragraphs, on how you run standards on a busy night, and your resume.