Front of House Manager

Front of House Manager

The Front of House Manager plays a pivotal role in ensuring the smooth and efficient operation of the customer-facing areas within an accommodation or food service establishment. This position is responsible for overseeing daily front of house activities, including managing staff, maintaining high standards of customer service, and ensuring compliance with food safety and sanitation regulations. The manager will lead efforts to optimize cost control measures while fostering a positive and productive work environment. They will also handle problem-solving related to customer concerns, staff scheduling, and operational challenges to maintain seamless service delivery. Ultimately, the Front of House Manager ensures that guests receive an exceptional experience that aligns with the establishment's brand and operational goals.

Minimum Qualifications:

• Proven experience in food service management or a related hospitality role.
• Strong knowledge of food safety and sanitation standards.
• Demonstrated ability to train and manage staff effectively.
• Excellent multitasking and organizational skills.
• Ability to work flexible hours including evenings, weekends, and holidays.

Preferred Qualifications:

• Certification in food safety or hospitality management.
• Experience with cost control and budgeting in a food service environment.
• Familiarity with point-of-sale (POS) systems and inventory management software.
• Strong problem-solving skills with a customer-focused approach.
• Previous experience managing a team in a fast-paced accommodation or food service setting.

Responsibilities:

• Supervise and coordinate front of house staff activities, including training, scheduling, and performance management.
• Ensure compliance with all food safety, sanitation, and health regulations to maintain a safe environment for guests and employees.
• Manage daily operations such as opening and closing procedures, cash handling, and inventory control to optimize cost efficiency.
• Address and resolve customer inquiries, complaints, and special requests promptly and professionally.
• Collaborate with kitchen and back of house teams to ensure smooth communication and service flow.
• Inventory Management & Ordering

The required skills such as food service expertise and staff training are essential for managing daily operations and ensuring team members deliver excellent customer service. Multitasking abilities enable the manager to handle multiple responsibilities simultaneously, from overseeing staff to managing customer interactions and operational tasks. Cost control skills are applied to monitor expenses and optimize resource use, contributing to the establishment's profitability. Problem-solving skills are critical for addressing unexpected challenges, resolving customer complaints, and maintaining smooth service flow. Knowledge of sanitation and food safety ensures compliance with health regulations, protecting both guests and employees while upholding the establishment's reputation.