Front of House Manager

Description The Front of House Manager is responsible for overseeing daily front-of-house operations to ensure exceptional guest experience, strong team performance, and efficient service execution. Working closely with the General Manager, this role provides leadership to FOH staff, drives service standards, manages scheduling and staffing, and fosters a positive, accountable workplace culture in compliance with Massachusetts labor and workplace regulations. Essential Duties and Responsibilities Guest Experience & Service Execution Ensure exceptional guest service and satisfaction are the top operational priorities. Oversee reservations, seating flow, table turnover, and guest issue resolution. Monitor service quality, steps of service, and hospitality standards during all shifts. Leadership & Team Management Lead, coach, and support front-of-house employees, including hosts, servers, bartenders, and support staff. Conduct performance evaluations, provide ongoing feedback, and administer coaching or corrective action as needed. Support the development of key employees, supervisors, and assistant managers through daily one-on-one feedback and mentorship. Staffing, Scheduling & Training Review applications, interview candidates, and hire or recommend FOH employees. Create and manage weekly schedules to meet operational and labor goals. Provide or oversee FOH onboarding, training, and service refreshers. Operations & Culture Assign daily work tasks before, during, and after service periods. Partner with the General Manager to drive sales, labor efficiency, and team engagement. Promote a positive, safe, and inclusive work environment aligned with company values. Support morale through recognition, incentives, and team-building initiatives. The company reserves the right to modify duties as business needs evolve. Requirements High school diploma or GED required; additional education preferred. Minimum 2 years of restaurant experience , with at least 1 year in a supervisory or management role . Proven leadership and team-management skills. Strong communication, interpersonal, and problem-solving abilities. Ability to manage multiple priorities in a fast-paced environment. Proficiency with reservation systems and point-of-sale (POS) platforms. Flexibility to workdays, evenings, weekends, and holidays as required. Physical Demands and Work Environment This position requires frequent standing, walking, and movement throughout the restaurant, as well as occasional lifting of up to 50 pounds. The work environment is fast-paced with moderate noise levels. Reasonable accommodation may be made in accordance with the ADA. #J-18808-Ljbffr