Front of House Manager

The FOH Restaurant Manager is tasked with ensuring that the restaurant runs smoothly. This can involve many different tasks, including hiring and training staff, managing schedules, inventory control, and ensuring compliance with all food health and safety requirements. The role of the FOH Restaurant Manager is to always ensure guest satisfaction. FOH Restaurant Managers play an integral role in supporting the broader restaurant staff. They will also oversee responding to customer complaints and resolving them. This position is non-exempt and reports directly to the Director of Operations and Executive Chef/Partner: The FOH Restaurant Manger duties include, but are not limited to: Screening, interviewing, hiring, and training restaurant staff. Managing restaurant staff's work schedules. Compliance with food health and safety regulations. Checking in on dining customers to enquire about food quality and service. Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked. Placing orders for restaurant goods and supplies. Monitoring the restaurant’s cash flow. Reviewing customer surveys to develop and implement ways to improve customer service. Resolving customer complaints in a professional manner. FOH Restaurant Manager Requirements: High school diploma or GED. Proven experience working as a supervisor in the hospitality industry. The ability to work in a fast-paced environment. The ability to stand for extended periods. The ability to lift 50lbs or more. Strong management skills. Excellent organizational skills. Effective communication skills. Exceptional customer service skills

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