Front of House Manager

Front of House Manager Position Summary The Front of House Manager is responsible for leading all front-of-house operations to ensure exceptional guest experiences, efficient service execution, and a positive team culture. This position oversees the daily operations of the restaurant dining room, bar service, host stand, and guest-facing team members while maintaining service standards, operational efficiency, and financial performance goals. The ideal candidate is a hospitality-focused leader who thrives in a fast-paced environment, develops strong teams, and creates memorable experiences for every guest. Essential Duties and Responsibilities Guest Experience & Service Lead and model exceptional hospitality and guest service standards. Ensure guests receive prompt, friendly, and attentive service. Resolve guest concerns professionally and efficiently, escalating issues when appropriate. Maintain a visible presence on the floor during service periods. Monitor guest satisfaction and implement improvements based on feedback. Foster a welcoming and inclusive dining environment. Operations Management Oversee daily front-of-house operations, including opening, service, and closing procedures. Ensure compliance with company policies, health regulations, and safety standards. Monitor reservation flow, seating management, and table turn times. Maintain cleanliness, organization, and presentation standards throughout all guest-facing areas. Collaborate with the culinary and back-of-house teams to ensure seamless operations. Assist with special events, private dining experiences, and seasonal programming. Leadership & Team Development Recruit, interview, onboard, train, and develop front-of-house team members. Create schedules that support business needs while managing labor costs. Provide coaching, feedback, and performance management for team members. Conduct regular team meetings and pre-shift briefings. Promote employee engagement, accountability, and a positive workplace culture. Address employee concerns and performance issues in accordance with company policies. Financial & Administrative Responsibilities Assist with achieving departmental revenue, labor, and profitability goals. Monitor labor costs and staffing levels. Review daily sales reports and operational metrics. Assist with inventory controls and ordering processes as needed. Ensure accurate cash handling and adherence to financial controls. Support budget planning and cost management initiatives. Qualifications Minimum of 2-3 years of restaurant management or hospitality leadership experience required. Previous experience managing high-volume restaurant operations preferred. Strong knowledge of food, beverage, and hospitality service standards. Experience with POS systems and restaurant management software. Proven leadership, coaching, and team development skills. Excellent communication, interpersonal, and conflict-resolution abilities. Strong organizational skills and attention to detail. Ability to multitask and perform effectively under pressure. Work Environment This position operates primarily in a restaurant environment with frequent interaction with guests and employees. The Front of House Manager must maintain a professional appearance, demonstrate exceptional hospitality standards, and lead by example in all aspects of service. Success Metrics Performance may be evaluated based on: Guest satisfaction scores and feedback Employee retention and engagement Labor cost management Revenue and profitability goals Health and safety compliance Operational efficiency and service standards Team development and performance outcomes The Stagecoach Restaurant is committed to providing exceptional hospitality experiences and seeks leaders who are passionate about creating memorable moments for both guests and team members. #J-18808-Ljbffr