Restaurant Floor Manager

The Front of House Manager is responsible for overseeing all guest-facing operations to ensure an exceptional dining experience, strong team performance, and efficient restaurant operations. This position leads service staff, maintains hospitality standards, drives sales initiatives, and supports overall restaurant profitability. The Front of House Manager serves as a hands-on leader who creates a welcoming atmosphere for guests while developing and mentoring team members.


Key Responsibilities

• Ensure every guest receives outstanding service and hospitality.
• Lead by example on the dining room floor during peak service periods.
• Resolve guest concerns promptly and professionally to achieve positive outcomes.
• Monitor guest satisfaction and implement continuous improvement initiatives.
• Build relationships with regular guests and contribute to a welcoming restaurant culture.

• Recruit, interview, hire, train, and retain front-of-house team members.
• Coach and develop servers, hosts, bartenders, and support staff.
• Conduct performance evaluations and provide ongoing feedback.
• Create employee schedules to support business demands and labor goals.
• Foster a positive, team-oriented work environment focused on accountability and excellence.

• Oversee daily front-of-house operations, including opening and closing procedures.
• Ensure compliance with company service standards, policies, and operating procedures.
• Maintain cleanliness, organization, and presentation throughout guest areas.
• Coordinate communication between front-of-house and kitchen teams to ensure efficient service.
• Manage reservations, waitlists, seating strategies, and guest flow during busy periods.

• Monitor labor costs and staffing levels to achieve budgetary objectives.
• Support sales growth through exceptional guest experiences and effective team leadership.
• Analyze operational reports and key performance metrics.
• Assist with cash handling procedures, deposits, and daily financial reconciliation.
• Identify opportunities to improve efficiency and maximize revenue.

• Ensure responsible alcohol service and compliance with all applicable regulations.
• Monitor beverage quality, presentation, and inventory practices.
• Support bartender training and beverage sales initiatives.
• Maintain service standards in bar and lounge areas.

• Ensure compliance with all health, safety, sanitation, and alcohol service regulations.
• Conduct regular facility inspections to maintain cleanliness and operational readiness.
• Address workplace safety concerns and promote a culture of safety.
• Support successful health department inspections and internal audits.

• Minimum of 3 to 5 years of restaurant management experience in a full-service dining environment.
• Strong leadership and team development skills.
• Proven ability to manage multiple priorities in a fast-paced setting.
• Experience with scheduling, labor management, and guest relations.
• Knowledge of restaurant financial controls and operational best practices.
• Strong communication, conflict resolution, and problem-solving abilities.
• Proficiency with restaurant point-of-sale (POS) systems and management software.

• Guest Service Excellence
• Leadership and Coaching
• Team Building
• Operational Efficiency
• Financial Awareness
• Communication Skills
• Conflict Resolution
• Accountability
• Time Management
• Results Orientation

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 25 pounds.
• Ability to work evenings, weekends, and holidays.
• Ability to navigate a fast-paced, high-volume restaurant environment.

• Guest satisfaction scores and feedback.
• Employee retention and engagement.
• Achievement of labor and sales goals.
• Service speed and operational efficiency.
• Compliance with safety and sanitation standards.
• Development and advancement of team members.