Front of House Manager

Job Description

Job Description

Position Summary
The Front-of-the-House Manager is responsible for leading all front-of-house operations during high-volume service while ensuring an exceptional guest experience, strong team performance, and alignment with company profitability and service standards.    This role requires a hands-on leader who thrives in fast-paced, high-energy environments, can make real-time decisions under pressure, and leads from the floor to drive both guest satisfaction and team accountability. Key Responsibilities

• Lead and actively manage all front-of-house operations during service, ensuring smooth execution and exceptional guest experiences
• Maintain a strong floor presence, continuously observing service flow, guest interactions, and team performance
• Handle guest concerns and conflict resolution, including high-pressure and alcohol-related situations, with professionalism and sound judgment
• Create and manage front-of-house schedules based on business needs and labor goals
• Ensure all team members follow company policies, service standards, and safety/sanitation procedures
• Coach, develop, and hold team members accountable for performance and behavior
• Partner with the General Manager on recruiting, hiring, and onboarding front-of-house staff
• Complete daily administrative tasks, reporting, and operational follow-up
• Identify operational challenges and take initiative to resolve issues quickly and effectively

• Strong leadership and team management skills
• Ability to remain calm, focused, and effective in high-pressure situations
• Excellent communication and interpersonal skills with both guests and staff

• Strong decision-making and problem-solving abilities and ability to handle guest complaints and conflict independently

• High level of organization and attention to detail
• Commitment to maintaining a clean, professional, and high-energy work environment
• Ability to work nights, weekends, and holidays as required

• 3–5 years of experience as a Front-of-the-House Manager in a full-service restaurant
• Proven experience working in an extremely high-volume environment
• Experience directly supervising and leading front-of-house teams
• ServeSafe Manager Certification (or ability to obtain)
• Intermediate computer and scheduling system knowledge

• Ability to stand and walk for extended periods of time
• Ability to lift and carry up to 35 pounds regularly and up to 50 pounds occasionally
• Ability to bend, stoop, and move throughout the restaurant as needed

• Successfully leads shifts in a high-volume restaurant environment
• Manages and directs 30+ front-of-house team members per shift
• Maintains strong guest satisfaction by resolving issues quickly and professionally
• Balances service standards, labor efficiency, and operational flow during peak business hours
• Demonstrates the ability to make independent decisions under pressure without constant oversight
• Builds and maintains a high-performing, accountable team culture

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