Front of House Manager

Overview The Front of House (FOH) Manager is responsible for overseeing all aspects of customer service and guest experiences to ensure a welcoming, efficient, and enjoyable environment for patrons. This role involves managing the FOH staff, including hiring, training, scheduling, and performance evaluations, while maintaining high standards of professionalism and hospitality. The FOH Manager ensures that operations run smoothly during service, addresses guest concerns promptly, and collaborates with the culinary team to provide seamless coordination between the kitchen and dining areas.

Customer Service and Operations:

• Create and uphold a high standard of customer service, ensuring a welcoming and memorable guest experience.
• Oversee FOH operations, including the dining room, outside dining, and brunch room areas.
• Engage with guests to assess satisfaction and resolve complaints professionally.

Cleanliness and Food Safety:

• Ensure the cleanliness of all equipment, tables, chairs, floors, silverware, countertops, prep areas, dining rooms, and service areas.
• Review and maintain high food safety standards across FOH operations.
• Manage grooming and dress code policies.

Staff Management:

• Hire, train, and retain FOH staff, ensuring cross-training for multiple roles (e.g., cashier, busser, host, server, etc.).
• Provide leadership, effective communication, and attention to detail to create a positive and productive work environment.
• Prepare weekly schedules, including coordination for special events and daily activities at Tamarack Marketplace.
• Approve PTO requests, oversee payroll administrative requirements, and maintain adequate staffing levels.
• Conduct performance evaluations, manage disciplinary actions, and enforce dress code and behavior standards.
• Create and review opening and closing checklists and assign daily side work to employees.

Collaboration and Inventory Management:

• Work with the HR Director to recruit and retain qualified employees.
• Communicate with the Executive Chef to manage customer comments and menu needs.
• Collaborate with the Kitchen Manager to ensure FOH supplies are stocked and available.

Administrative Duties:

• Maintain accurate registers, including opening and closing processes, reconciliations, and reports aligned with accounting requirements.
• Ensure current pricing is updated in POS system/TOAST and communicated to cashiers, along with any price or menu changes.
• Prepare and present operational reports for monthly meetings, highlighting sales trends and performance.

Special Event Coordination:

• Schedule and manage FOH staffing for special events and ensure operations run smoothly.

Communication and Reporting:

• Communicate any issues or concerns with the Executive Chef, particularly those that may impact the integrity of operations.
• Host monthly staff meetings.
• Attend monthly operations meetings for all managers and directors.

Other duties as assigned.

Supervisory Responsibilities:

• All FOH restaurant employees.

Skills and Abilities: 

• Ability to think outside the box or perimeters of the job description.
• Proven experience in restaurant or hospitality management, with a strong focus on FOH operations.
• Exceptional leadership, organizational, and interpersonal skills.
• Ability to manage multiple tasks and adapt to a dynamic environment.
• Strong attention to detail and problem-solving capabilities.
• Proficiency with POS systems, scheduling software, and financial reporting.

Education and/or Experience:                     

• High school education or equivalent.
• Up to 2 years of restaurant management experience or related restaurant experience.
• Supervisory experience required.

Job Type: Full-time

Pay: $45,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Work Location: In person

Salary : $45,000