Head of House

Reports To:   Area Hospitality Leader

Exempt Status:   Non-Exempt

Position Summary

The Head of House is an hourly position responsible for overseeing the restaurant's daily operations, ensuring efficient execution of guest service, quality control, and shift operations. This role maintains operational excellence by overseeing opening, midday, and closing procedures; managing labor and cash controls; coordinating staffing and scheduling; and supporting the recruitment and onboarding of front-of-house team members. The Head of House partners with the Area Hospitality Leader to optimize inventory levels, adjust business forecasts based on operational trends, and ensure the restaurant is adequately staffed and prepared to meet guest demand. Through strong organization, leadership, and attention to detail, this position helps drive operational consistency and an exceptional guest experience.

Primary Responsibilities

Daily Operations (Shared Across All Managers)

• Execute and oversee opening, midday, and closing operational checklists to ensure consistent execution of company standards and seamless daily operations.
• Coordinate and monitor team break schedules throughout each shift to ensure compliance with labor laws while maintaining operational efficiency and guest service standards.
• Manage daily product ordering by analyzing inventory levels, established par levels, and projected business volume to maintain appropriate stock and minimize waste.
• Review, verify, and approve daily vendor invoices for accuracy, ensuring all deliveries align with purchase orders and company standards.
• Maintain accurate daily purchasing records and journals to support inventory control, financial reporting, and operational accountability.
• Monitor and manage daily labor costs by evaluating staffing levels against sales forecasts, making real-time adjustments to optimize productivity while controlling labor expenses.
• Oversee all daily cash management functions, including cash drawer reconciliations, safe counts, deposit preparation, and adherence to company cash-handling procedures. Execute opening, midday, and closing checklists to ensure consistent daily operations.

Scheduling & Staffing

• Partner with the Area Hospitality Leader to develop labor-efficient schedules that align with business needs, staffing plans, and budgeted labor goals.
• Prepare, finalize, and publish weekly team schedules, ensuring appropriate coverage while maintaining compliance with company policies and labor regulations.
• Proactively manage staffing levels by identifying hiring needs, posting open positions, and maintaining an active pipeline of qualified candidates to support operational demands.
• Conduct initial interviews for Front-of-House (FOH) candidates, evaluating technical qualifications, cultural fit, and alignment with the company's service standards.
• Coordinate and facilitate the new hire onboarding process, ensuring a welcoming experience and successful integration into the team.
• Support the recruitment, selection, and hiring of Front-of-House team members within approved staffing plans, partnering with leadership to build and retain a high-performing team

Inventory & Prep Planning

• Conduct weekly inventory counts to ensure inventory accuracy, identify variances, and support effective cost control initiatives.
• Partner with the Area Hospitality Leader to establish, review, and adjust daily production and prep pars based on sales trends, inventory levels, and operational needs to minimize waste and maximize product availability.
• Analyze sales trends, weather conditions, holidays, and local events to adjust daily sales forecasts, staffing, and production plans, ensuring the operation is prepared to meet anticipated business volume while controlling costs.

Qualifications

• Demonstrated proficiency in both Front-of-House (FOH) and Back-of-House (BOH) operations, with a strong understanding of all key positions and workflows.
• Daily on-site attendance at location.
• Lifting requirements of 50 pounds. Bending, stooping, overhead lifting.
• Intermediate knowledge of financial planning, including labor management, budgeting, cost control, and sales performance analysis.
• Minimum experience equivalent to an Assistant General Manager (AGM) role in a high-volume hospitality or restaurant environment.
• Proven experience creating and managing employee schedules while balancing business needs, labor goals, and staffing requirements.
• Strong talent assessment and interviewing skills, with the ability to identify, develop, and retain high-performing team members.
• Highly systems-oriented with the ability to establish, follow, and reinforce operational processes and standard operating procedures.
• Exceptional attention to detail with a strong commitment to quality assurance, food safety, cleanliness, and service standards.
• Previous bakery operations experience is a plus.
• Prior barista experience or knowledge of specialty coffee operations is preferred.

Tools and Technology Used

• Point-of-sale (POS) systems
• Accounting and payroll software
• Inventory management tools
• Order processing and invoicing software
• Email and digital communication tools
• R365 and relevant Microsoft Office suite