FOH Dinner Hospitality Manager

Position Summary:

The Front of House (FOH) Hospitality Manager oversees all evening dining operations, ensures exceptional guest service, maintains restaurant standards, and leads the closing procedures for the FOH team. This role is responsible for supervising staff, resolving guest concerns, FOH Scheduling, and ensuring the restaurant is properly shut down, cleaned, stocked, and prepared for the next day.

Key Responsibilities

Guest Experience

• Ensure all guests receive high-quality hospitality and timely service.

• Engage with guests to resolve concerns or complaints professionally.

• Maintain a welcoming atmosphere and uphold brand standards throughout service.

Team Leadership

• Supervise servers, hosts, bartenders, and support staff during evening service.

• Provide direction, coaching, and support to ensure smooth operations.

• Monitor staff performance and adherence to policies and procedures.

• Lead pre-shift meetings when applicable.

• FOH Scheduling

Operations & Service Management

• Oversee table turns, pacing, and section flow to maintain efficient service.

• Monitor cleanliness and organization of dining room, bar, host stand, and restrooms.

• Ensure accurate cash handling, tip distribution, and nightly sales reconciliation.

• Coordinate with the kitchen to ensure timely and accurate food delivery.

Closing Duties

• Execute and verify all FOH side work and cleaning tasks.

• Perform nightly walkthroughs to ensure all areas meet closing standards.

• Secure cash drawers, complete end-of-day reports, and lock up the building (if responsible).

• Restock FOH supplies for the following day.

• Ensure all equipment (lights, music, POS terminals, etc.) is powered down appropriately.

Compliance & Safety

• Enforce company policies, uniform standards, and safety protocols.

• Ensure the FOH team complies with alcohol service laws and sanitation standards.

• Communicate maintenance issues or safety hazards to management.

Qualifications

• Previous restaurant supervisory or shift lead experience required.

• Strong communication, problem-solving, and leadership skills.

• Ability to multitask in a fast-paced environment.

• Knowledge of POS systems and basic cash-handling procedures.

• Must be reliable, detail-oriented, and capable of closing the restaurant independently.

• Ability to work nights, weekends, and holidays as needed.

Physical Requirements

• Ability to stand and walk for extended periods.

• Ability to lift up to 30 lbs and perform light cleaning tasks.