Front of House Manager

Job Description
VERZÊNAY CHICAGO

Front of House Manager: $27-$30/ hour or salaried $56,000 to $62,400 plus other benefits

Verzênay is a French pâtisserie, boulangerie, and café in Lincoln Park, woman-led and built on craftsmanship, sustainable sourcing, and a calm, unhurried guest experience. We are seeking a dedicated Front of House Manager to lead our service team, own our catering and online order operations, and ensure every guest — in store, online, and through delivery — receives warm, thoughtful hospitality that reflects who we are.

Position Snapshot

• Store hr: Wednesday–Monday, 8:00 AM–4:00 PM operation (closed Tuesdays); some early starts and event coverage.
• Reports to: Reports to the Owners - Executive Chef Arshiya
• Directs: Leads and directs two or more Front of House team members on the floor.
• Experience: Minimum 4-5 years in a relevant hospitality role, including 2 years in a full time managerial capacity.

Leadership & Team Management

• Lead daily Front of House operations, ensuring all policies, procedures, standards, and training programs are followed and completed on time.
• Direct the work of FOH staff, delegate tasks, and build a positive, productive, and collaborative working environment consistent with our woman-led, care-first kitchen culture.
• Support recruitment, onboarding, training, retention, and performance feedback for FOH staff. Decisions regarding hiring, firing, and promotion are made solely by Executive Chef and Co-Owner Arshiya Farheen.
• Create and manage weekly staff schedules that play to each team member's strengths, assign duties, and set clear standards for performance and service.
• Lead and attend staff meetings, offer suggestions for improvement, and keep ownership informed on employee-relations matters (resignations, corrective actions, meetings).
• Be knowledgeable of and uphold all restaurant policies regarding personnel.
• Hand on work on the front of house as well. This is not a supervisor only role, but a manager and leader role.

Catering & Online Orders

• Own the catering pipeline end to end — respond to inquiries, prepare proposals, coordinate large party and event requests, confirm deposits and agreements, and ensure flawless execution and handoff.
• Proactively call and follow up with prospective and target clients to grow catering and online/delivery business.
• Manage all online, e-commerce, and delivery-channel orders — accurate intake, fulfillment, packaging, and coordination of shipping and DoorDash delivery.
• Track catering and order volume to anticipate production needs and communicate them clearly to the kitchen.

Guest Service & Hospitality

• Set the standard for warm, sincere, unhurried hospitality on the floor — in store and across every customer touchpoint online and by phone.
• Interact with guests regularly to ensure satisfaction; resolve complaints regarding food quality, service, or accommodations promptly and graciously.
• Actively seek out guest feedback and reviews, and take appropriate action to improve service, increase return visits, and reduce complaints.
• Take dining reservations and manage venue rental and private event bookings.

Operations, Quality & Sanitation

• Maintain the Front of House facility, sanitation, and cleanliness through staff training and daily upkeep, in compliance with Health Department standards.
• Oversee presentation and packaging of both savory and sweet items — assembling sandwiches, heating, serving, packaging, and preparing items for pickup, delivery, or shipping (assembly and finishing, not cooking).
• Receive and inspect food, beverage, and packaging deliveries for correct count, quality, and condition per receiving procedures; maintain inventory records and order supplies.
• Estimate food and beverage consumption to guide purchasing and requisitions.
• Review work procedures and operational issues to identify improvements in service, performance, and safety.
• Perform hands-on service tasks as needed — clearing and bussing tables, serving food and drinks, brewing coffee and tea, operating the POS, preparing bills and handling payment, and general cleaning of the FOH area including restrooms.
• Fill in for team members wherever needed to maintain service standards and smooth operations.

Financial Accountability

• Control cash and receipts through daily reconciliation in accordance with restaurant policies.
• Help meet or exceed sales goals across in-store, catering, and online channels; identify and act on opportunities.
• Manage labor within established budgetary guidelines and maintain accurate daily records.

Marketing Support

• Collaborate on restaurant marketing, promotions, and campaigns, and keep menus and FOH signage current and accurate.

Experience & Skills

• 4+ years in a relevant hospitality role, with 2 years in management, ideally in a high-volume café, bakery, or restaurant.
• Genuine passion for food, pastry, and hospitality, with a warm, professional, guest-first demeanor.
• Strong leadership, communication, organization, and problem-solving skills; reliable, responsible, and calm under pressure.
• Coffee and tea preparation skills and specialty coffee knowledge (Counter Culture Coffee, Palais des Thés).
• Comfortable with POS, online ordering, reservation, and catering/event software (e.g., Square, Shopify); solid email, word-processing, spreadsheet, and basic math skills.
• ServSafe Food Handler/Manager and Illinois BASSET certification preferred.

Physical Requirements

• Able to stand and walk for a full shift; use hands to handle objects and tools; stoop, kneel, reach, and occasionally climb or balance.
• Able to lift at least 50 lbs.

Compensation & Benefits

• Compensation: Salaried, $56K to $62.5K per year, commensurate with experience. $27 to $30 per hour with overtime pay possible.
• Benefits: Paid Time Off, QSHERA health benefits pay, potential bonuses, dining discounts, and Illinois Secure Choice retirement plan.

This job description is not intended to be all-inclusive. The employee may be asked to perform other related duties to meet the ongoing needs of the business. Verzênay reserves the right to modify duties based on operational needs.

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