Front of House Manager

Key Responsibilities: Staff Leadership: Hiring, training, scheduling, motivating, and managing FOH teams (servers, hosts, bartenders). Customer Experience: Greeting guests, managing reservations, seating, resolving issues quickly, and ensuring overall satisfaction. Operational Oversight: Supervising daily service, ensuring communication between FOH and BOH, ordering supplies, and maintaining dining area hygiene. Financial & Administrative Tasks: Monitoring profitability, managing cash registers, and handling administrative duties. Safety & Standards: Enforcing health, safety, and hygiene regulations. Event Coordination: Organizing special events, seating, and ensuring smooth operations for large parties. Essential Skills: Leadership & Team Management. Problem-Solving & Crisis Management. Excellent Communication. Strong Hospitality & Customer Service. Attention to Detail. Adaptability & Planning. Hire, train, discipline, and sometimes fire employees. Order beverages, equipment, and supplies. Inspect supplies, equipment, and work areas. Ensure that employees comply with health and food safety standards. Address complaints regarding food quality or service. Schedule staff hours and assign duties. Establish standards for personnel performance and customer service. #J-18808-Ljbffr