FOH Manager

SUMMARY:
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POSITION INFO:

A Front of House (FOH) Manager in a restaurant is responsible for overseeing all aspects of customer service and front-of-house operations to ensure a smooth and enjoyable dining experience for guests. Here’s a breakdown of the job description:

Key Responsibilities:

1. Customer Service Management:

   • Supervise and train waitstaff, hosts/hostesses, and bartenders to ensure high-quality service.
   • Handle guest complaints or concerns with professionalism and work towards a positive resolution.
   • Ensure all staff are knowledgeable about menu items, specials, and the restaurant’s policies.

2. Operational Oversight:

   • Manage daily front-of-house operations, including opening and closing procedures.
   • Maintain cleanliness and organization of dining areas, including the bar and waiting areas.
   • Oversee reservation systems and seating arrangements, ensuring optimal guest flow and minimal wait times.

3. Staff Supervision and Training:

   • Lead, motivate, and develop front-of-house team members.
   • Schedule shifts, manage time-off requests, and monitor staff performance.
   • Conduct regular training sessions to improve service efficiency, food knowledge, and guest interaction.

4. Financial Management:

   • Monitor and manage the FOH labor budget to ensure staffing levels meet the restaurant’s needs without going over budget.
   • Oversee cash handling, including billing, payments, and tips distribution.
   • Collaborate with kitchen and management teams to optimize cost control and improve profitability.

5. Collaboration with Kitchen & Management:

   • Work closely with the kitchen and back-of-house staff to ensure orders are fulfilled accurately and on time.
   • Ensure effective communication between FOH and BOH to create a seamless guest experience.
   • Participate in management meetings to discuss business strategies, staffing needs, and operational improvements.

6. Health & Safety Compliance:

   • Ensure that the restaurant complies with health and safety regulations, including sanitation and food safety standards.
   • Regularly check that equipment, furniture, and facilities are in good working order.

Skills & Qualifications:

• Proven experience in the restaurant industry, especially in a supervisory or leadership role.
• Strong communication and interpersonal skills.
• Excellent organizational and time management abilities.
• Ability to multitask and remain calm under pressure.
• Knowledge of POS systems, scheduling software, and reservation tools.
• Ability to solve problems quickly and effectively.
• Flexibility to work nights, weekends, and holidays as required.

Expected Qualities:

• Leadership and motivational skills.
• Strong customer service orientation.
• Ability to handle stressful situations with a calm demeanor.
• Attention to detail and a commitment to maintaining high standards.