Front of House Manager

Job Description

Job Description

Benefits:

• Subsidized housing
• Health insurance
• Profit sharing
• Bonus based on performance
• Employee discounts

Skagway Brewing Company is seeking an experienced, hands-on Front of House Manager to lead our service team and oversee the complete guest experience at our busy brewery and restaurant in Skagway, Alaska.

This is an excellent opportunity for a restaurant professional who enjoys developing employees, improving operations, solving problems, and remaining actively involved on the floor. Our business experiences significant seasonal volume, particularly during Alaska’s cruise season, so the successful candidate must be organized, adaptable, and comfortable leading in a fast-paced environment.

The Front of House Manager oversees FOH Shift Managers, servers, bartenders, hosts, bussers, food runners, and other guest-facing employees. This position works closely with the General Manager, Operations Manager, Executive Chef, and our events and marketing team.

What You’ll Do

Lead and Develop the Team

• Recruit, train, coach, and supervise Front of House managers and employees.
• Establish clear expectations and hold employees accountable for performance, attendance, conduct, and service standards.
• Develop FOH Shift Managers by delegating responsibility and providing ongoing leadership training.
• Conduct employee evaluations and address performance concerns promptly and professionally.
• Foster a respectful, positive, and team-oriented workplace.

Manage Daily Restaurant Operations

• Maintain overall responsibility for an efficient, organized, and professional Front of House operation.
• Ensure each shift is properly staffed, prepared, and organized before service.
• Oversee floor plans, sections, side work, reservations, waitlists, large parties, and guest flow.
• Monitor service quality, ticket times, table turns, order accuracy, cleanliness, and communication with the kitchen.
• Respond effectively to callouts, unexpected volume, equipment problems, product shortages, and other operational challenges.
• Maintain a visible and engaged management presence, especially during high-volume service periods.
• Step into operational FOH positions when necessary while continuing to manage the department.

Deliver an Excellent Guest Experience

• Establish and enforce consistent hospitality and service standards.
• Proactively identify and resolve guest concerns.
• Handle complaints calmly and authorize reasonable service-recovery measures within company guidelines.
• Ensure allergies, dietary restrictions, accessibility needs, and special requests are handled appropriately.
• Monitor guest feedback and use it to improve training and restaurant procedures.
• Oversee timely, accurate, and professional responses to online guest inquiries and concerns.

Oversee Reservations and Guest-Facing Systems

• Manage reservation availability, pacing, closures, large-party procedures, and special-event settings.
• Coordinate reservation capacity with staffing, business volume, kitchen capacity, and events.
• Train appropriate employees in reservation and guest-management platforms.
• Maintain working knowledge of Toast POS, Restaurant365, online ordering, and reservation systems.
• Troubleshoot system issues and follow through when outside technical support is needed.

Manage Scheduling, Labor, and Financial Controls

• Prepare and publish Front of House schedules based on projected volume, reservations, cruise schedules, events, weather, and labor targets.
• Manage availability, time-off requests, shift coverage, attendance, timekeeping, and overtime.
• Monitor FOH labor performance and make timely adjustments as business conditions change.
• Oversee cash controls, employee checkouts, deposits, voids, discounts, refunds, and complimentary items.
• Review operational and financial reports and take corrective action when results fall outside established targets.

Support the Beverage Program, Promotions, and Events

• Maintain appropriate beverage inventory while controlling waste, spoilage, shortages, and overstock.
• Oversee beverage ordering, inventory counts, recipes, costs, pricing, and product quality.
• Collaborate on promotions, seasonal offerings, beer releases, entertainment, and community events.
• Serve as the Front of House operational lead for restaurant events.
• Coordinate event staffing, layouts, reservations, service plans, employee training, equipment, and timelines.
• Evaluate events and promotions and recommend improvements based on guest response and financial results.

Maintain Safe and Welcoming Guest Spaces

• Take ownership of the appearance, cleanliness, safety, atmosphere, and functionality of all guest-facing areas.
• Regularly inspect dining rooms, bars, patios, the beer garden, entryways, restrooms, server stations, and stairways.
• Identify maintenance and safety concerns and follow through until they are resolved.
• Coordinate seasonal setups, event layouts, decorations, signage, and other changes to guest areas.
• Ensure compliance with food safety, alcohol service, sanitation, workplace safety, fire safety, and emergency procedures.

What We’re Looking For

The strongest candidates will have:

• Successful Front of House management experience in a full-service restaurant, brewery, bar, or comparable hospitality operation.
• Experience leading managers and developing a seasonal or high-volume service team.
• Strong knowledge of restaurant service, beverage operations, scheduling, labor management, and cost controls.
• A proven ability to train employees, establish expectations, and address performance concerns professionally.
• Excellent guest-service and problem-solving skills.
• Strong organizational, communication, and administrative abilities.
• Confidence using restaurant technology and learning new systems; experience with Toast and Restaurant365 is preferred.
• The ability to remain calm, decisive, and professional during high-pressure situations.
• A proactive leadership style and willingness to take ownership of departmental results.
• Current—or the ability to obtain—Certified Food Protection Manager certification and State of Alaska-approved alcohol-server training.

Schedule and Physical Requirements

This position requires a flexible schedule based on business needs, including evenings, weekends, holidays, special events, and high-volume cruise ship days. Occasional response to urgent staffing or operational concerns outside scheduled hours may be necessary.

The position regularly requires standing and walking for extended periods, climbing stairs throughout a three-story building, bending, reaching, working in crowded and noisy environments, and safely lifting or moving items weighing 35 pounds or more. Reasonable accommodations will be considered where appropriate.

Life in Skagway

Skagway is a historic Southeast Alaska community surrounded by mountains, water, trails, and remarkable opportunities for outdoor recreation. Summers bring a fast-paced tourism season and an energetic international workforce, while the shoulder seasons offer a quieter small-town experience.

This position is ideal for someone who wants meaningful leadership responsibility, professional autonomy, and the experience of living and working in one of Alaska’s most distinctive communities.

Skagway Brewing Company is an equal opportunity employer. We value professionalism, reliability, teamwork, and respect for employees and guests from all backgrounds.