Front of House Manager

The Front of the House (FOH) Manager will be responsible for overseeing all operations related to customer service, guest satisfaction, and team management within the restaurant’s front of the house. This role will require a dynamic, hands-on leader with strong communication skills and a commitment to ensuring smooth, high-quality service in a fast-paced, hospitality-driven environment.

Key Responsibilities:

1. Staff Management and Development:

• Recruit, hire, train, and onboard all front-of-house staff, including servers, hosts, bartenders, and bussers.
• Foster a positive, motivating work environment that promotes teamwork and customer-focused service.
• Provide continuous training, coaching, and performance feedback to staff.
• Conduct regular team meetings to align goals, standards, and expectations.

2. Guest Relations and Satisfaction:

• Ensure that guests receive exceptional service at all times, addressing any issues or complaints promptly and professionally.
• Actively engage with guests to enhance the overall dining experience, ensuring customer satisfaction and repeat business.
• Monitor guest flow and seating arrangements to optimize the guest experience.

3. Operational Oversight:

• Oversee the daily operation of the front-of-house, ensuring that the restaurant runs smoothly and efficiently.
• Ensure that all front-of-house procedures, such as opening and closing, cash handling, and inventory control, are followed.
• Monitor restaurant cleanliness and organization, ensuring that all areas are presentable and meet health and safety standards.

4. Scheduling and Staffing:

• Manage the front-of-house scheduling to ensure proper staffing levels during peak and off-peak times.
• Make adjustments to staff schedules as necessary to accommodate changes in business demands.
• Provide leadership to staff during shifts, ensuring that service remains top-notch and efficient.5. Financial Performance:
• Collaborate with the management team to monitor and improve restaurant profitability through cost control, upselling, and guest satisfaction.
• Manage and report on daily sales and monitor labor costs, ensuring they stay within budget.
• Drive strategies to meet and exceed financial targets, including sales and profit sharing goals.

6. Profit Sharing Program:

• The FOH Manager will be eligible for profit sharing based on the restaurant’s performance, rewarding contributions to the overall success of the business.
• Ensure that profit sharing incentives are communicated and understood by all team members, motivating them to work towards common goals.

7. Collaboration with Other Departments:

• Work closely with the kitchen and bar management teams to coordinate service, manage inventory, and maintain a smooth workflow.
• Participate in regular management meetings to discuss overall restaurant performance, staffing needs, and customer feedback.

Qualifications:

• At least 3 years of experience in a supervisory or managerial role within a full-service restaurant environment.
• Strong leadership and interpersonal skills with the ability to motivate and develop a team.
• Excellent communication skills, both verbal and written.
• A solid understanding of front-of-house operations, including POS systems, cash handling, and inventory management.
• Ability to handle multiple tasks in a fast-paced environment while maintaining attention to detail.
• Proficiency in scheduling software and knowledge of labor cost management.
• A passion for providing exceptional guest experiences.

Key Competencies:

• Leadership
• Communication & Interpersonal Skills
• Conflict Resolution
• Customer Service Excellence
• Team Building & Staff Development
• Time Management & Organization
• Financial Acumen & Profitability Focus

Scheduling Authority:

The Front of the House Manager will have full authority over scheduling decisions for front-of-house staff. This includes the ability to create, adjust, and finalize schedules based on operational needs, ensuring efficient coverage during peak and off-peak hours.

Working Conditions:

Full-time, salaried position

Must be available to work nights, weekends, and holidays as required.

Physically demanding, with the need to be on your feet for long periods and occasionally lift up to 25 lbs.

Additional Compensation: Profit sharing based on restaurant performance.

Job Type: Full-time

Pay: $50,000.00 - $65,000.00 per year

Shift:

• Day shift
• Evening shift

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Ability to Commute:

• Wildwood, NJ 08260 (Required)

Ability to Relocate:

• Wildwood, NJ 08260: Relocate before starting work (Required)

Work Location: In person

Salary : $50,000 - $65,000