Front of House Manager

Casa Bonita Overview:

• Great earnings potential
• Paid vacation and sick time
• Exclusive Employee Discounts at our Mercado store
• Career growth opportunities
• Complimentary Employee Family Meal

What You'll Do:

Responsibilities:

• Leads AOR to ensure operational excellence, staff engagement, and continuous improvement for an exceptional guest experience.
• Collaborates with key stakeholders to manage the hiring, onboarding, training, and evaluation of hourly staff, following company policies and procedures.
• Writes effective schedules to maximize productivity and ensure Guest satisfaction.
• Builds relationships and collaborates with operational leaders and cross-functional teams, including Entertainment, to ensure seamless integration of dining and experiential elements.
• Actively coaches, supports, and develops hourly staff on the floor to drive high performance and guest satisfaction.
• Partners with VP Operations to ensure timely and accurate communication throughout the department, including daily shift announcements and company updates & directives.
• Works collaboratively with Front of House and Back of House teams to ensure flawless food & beverage service.
• Acts as the primary point of contact for resolving service issues during operating hours, ensuring prompt and effective service recovery.
• Monitors key performance metrics, including guest satisfaction scores, service times, and operational efficiency, to identify areas for continuous improvement.
• Monitors staff compliance with licensing laws, health and safety regulations, and other statutory regulations.
• Works non-traditional hours, including nights, weekends, and holidays.
• There is a blackout period from Thanksgiving week until the first week of January. We are closed on Thanksgiving Day and Christmas Day to allow our employees to spend time with their families.

• Bachelor’s degree in hospitality management or business preferred, or equivalent professional experience.
• Minimum of three (3) years' experience in restaurant management required. Experience in a similar high-volume, experiential, or themed environment preferred.
• Proven ability to lead and develop high-performing teams in a dynamic setting.
• Exceptional communication skills, both verbal and written, with strong attention to detail.
• Demonstrated ability to problem-solve and make quick decisions under pressure.
• Proficiency in operational software such as Toast, Seven Rooms, Open Table, or similar restaurant management platforms preferred, with a demonstrated ability to quickly learn and adapt to new systems.
• In-depth knowledge of licensing laws, health and safety regulations, and compliance standards.
• Strong interpersonal and collaboration skills, with a focus on fostering teamwork across departments.

• Able to walk up inclines and stairs and down declines and stairs.
• Capable of sitting, stooping, bending, reaching, and lifting/carrying items up to 50 pounds.
• Able to work and perform job tasks in small spaces.
• Possesses fine motor skills and dexterity.
• Able to withstand temperatures typical within a commercial kitchen setting.
• Able to withstand noise levels typical of a high-volume venue.
• Able to perform job duties efficiently in lighting conditions typical of a commercial restaurant and commercial kitchen.
• Ability to work in a loud, distracting environment with flashing lights, haze machines, ongoing shows, and large numbers of guests constantly moving around you.
• Able to work calmly under pressure and at a fast pace, typical of a high-volume restaurant.
• Capable of and at ease with engaging with the public, potentially encountering challenging behavior and service animals.
• Must be able to walk a minimum of 10,000 steps during any given shift.