Hospitality Manager

Truce is built on the belief that real food, integrity, and purpose can ignite a movement. We’re creating a new kind of restaurant. One that proves convenience and uncompromised quality can coexist. We set out to build a concept that refuses to choose between speed, authenticity, and extraordinary flavor and quality. At Truce, there are no compromises. Our mission is to change the way our Guests eat by serving chef-crafted meals made from wholesome, all natural, seed-oil-free ingredients prepared with heart and sourced with purpose. We believe people deserve food that matches their ambition, their values, and their pursuit of a better life. Food should fuel your best life, and that belief is baked into everything we do. From house-made dressings and sauces to fresh-baked breads and pastries. Truce is our answer to those demanding more. More honesty, more flavor, more care, and more purpose in every bite. This is a brand built for people who feel a fire for purpose-driven work, who believe great food can change lives, and who want to be part of something that stands for more. Truce is led by owner and CEO Matt Frauenshuh, an industry veteran who grew a small family of seven restaurants into over 250 locations across 14 states. Matt knows how to build from the ground up, how to take risks with confidence, and how to roll up his sleeves to make a vision reality, and he’s assembling a team to do it again. We’re seeking trailblazers with that same spirit: courageous, entrepreneurial, ready to hustle, and energized by the chance to help shape a brand destined to disrupt the industry. If this mission speaks to you and your lifestyle, your values and your drive, let’s build this together! Position Summary The Hospitality Manager (FOH Manager) is responsible for leading all Front-of-House operations and setting the guest experience and service execution standard for Truce. This role ensures the restaurant delivers legendary hospitality, speed of service, order accuracy, cleanliness, and consistency across every shift and daypart, while maintaining a warm, highly organized, high-performing hospitality environment. The Hospitality Manager oversees all FOH systems including guest engagement, service execution, team deployment, drive‑thru and pickup lane execution, cashier and runner accuracy, dining room standards, beverage execution support, and team training. This leader plays a critical role in driving operational excellence and protecting the Truce brand promise of exceptional food served with convenience in an elevated, welcoming environment. The ideal candidate is a disciplined, hands‑on hospitality leader with strong high‑volume experience, a passion for developing teams, and a proven ability to deliver remarkable guest experiences in a fast‑paced restaurant setting. Operational Excellence & Hospitality Execution Own day‑to‑day execution of all FOH operations, including service flow, cashier accuracy, dine‑in experience, expo/handoff, pickup and to‑go execution, and hospitality pacing. Maintain uncompromising standards for guest experience, speed of service, accuracy, cleanliness, and presentation—every guest, every day. Drive strong throughput and service rhythm by optimizing FOH deployment, position roles, communication, and peak‑period execution. Oversee FOH readiness, shift setups, pre‑shift lineups, sidework, and execution across all dayparts. Ensure consistent adherence to hospitality standards, service scripts, recovery practices, and operational routines to protect the guest experience and brand. Maintain dining room cleanliness and organization at a level that reflects a premium brand (dining room, beverage area, restrooms, entry/host areas, patio, etc.) Legendary Hospitality & Guest Experience Standards Lead by example in delivering legendary hospitality through genuine engagement, kindness, and urgency. Set and reinforce Truce guest experience standards: greeting, eye contact, tone, product knowledge, and problem resolution. Coach teams to anticipate guest needs and create an environment where every guest feels welcomed, cared for, and valued. Ensure consistent execution of hospitality behaviors across every channel: dine‑in, drive‑thru, app pickup lane, carryout, and catering. Partner with the Managing Partner and leadership team to reinforce consistent FOH systems as the concept scales. Lead full shifts across all dayparts (breakfast, lunch, dinner), including opening, mid, and closing responsibilities. Function as the Manager‑on‑Duty (MOD) and maintain operational control of both BOH and FOH as needed. Cross‑train and perform in all positions as needed to maintain throughput and team rhythm. Uphold legendary hospitality standards and ensure every guest feels welcomed and cared for—regardless of department focus. Partner with the Managing Partner and other managers to execute daily priorities, staffing plans, and performance goals. Be the FOH leader and standard setter for safety, cleanliness, and sanitation practices. Ensure proper allergen awareness, food handling basics, and clean‑as‑you‑go practices are consistently followed. Ensure FOH team members are trained and consistently perform to Truce standards, including beverage, service, and cleanliness expectations. Maintain daily FOH walk‑throughs, cleaning routines, and readiness checks to protect guests and brand. Training, Development & Team Accountability Recruit, train, develop, and coach FOH team members to execute consistently at a high level. Build bench strength through consistent training pathways and performance standards. Lead with clarity, high expectations, and a team‑first mindset—creating pride in bakery excellence. Hold teams accountable for speed, execution, cleanliness, food handling, and teamwork. Maintain high morale by promoting clear communication, positive energy, and a sense of team unity, especially during peak operational periods. Scheduling, Labor & Operational Planning Support staffing plans and shift execution in partnership with the Managing Partner. Drive labor efficiency through smart deployment, role positioning, and performance coaching. Support peak‑period planning to ensure guest flow is strong and service standards never slip. Use FOH data points (throughput, speed of service, accuracy, guest feedback) to improve performance and consistency. Qualifications & Experience Minimum Age: Must be 21 years of age or older. Experience & Training: Minimum of 3 years of experience as a Manager in a high‑volume restaurant environment, preferably within the fast‑casual or polished casual dining segment. Other Must possess and maintain a valid driver’s license. Must successfully pass a background check. Possession of Valid Server Permit (ABC Card) Possession of ServSafe Certification Flexibility to work evenings, weekends, and holidays as needed. #J-18808-Ljbffr Truce