Front of House Manager

James Beard-nominated FioRito Ristorante is seeking a high-level, hands-on Front of House Manager to lead our dining room and command our beverage program. We are an independent, chef-driven Italian restaurant focused on scratch cooking, local sourcing, and uncompromising standards.
As we prepare for our upcoming relocation to East Wichita (exact location will be disclosed at interview), we need a proactive operator who thrives on the floor. This is not a clipboard-and-office job. You will be actively leading service, driving staff education, and ensuring every guest experiences the high-level hospitality FioRito is known for.
Total Target Compensation: $60,000 – $70,000
Base Salary: Highly competitive based on experience.
Profit Sharing: monthly profit share, directly tying your compensation to the operational efficiency you drive.
Paid Time Off: 7 paid days off in Year 1, scaling up to 10 days at your first anniversary, and increasing annually.
Holidays: Paid major holidays.
What You Will Do:
Command the Floor
Maintain a constant, engaged presence on the floor during all lunch and dinner services.
Lead by example, stepping in to close tables, assist the kitchen, or cover the bar during off-peak hours.
Ensure the dining room and bar are clean, reset, and ready well before doors open.
Drive the Beverage Program
Take full ownership of our drink menus, pour consistency, and beverage costing.
Curate our wine list, manage seasonal cocktail development, and help with menu design.
Lead and Educate
Plan and run impactful pre-shifts.
Conduct weekly staff training sessions focusing on fine wine, craft cocktails, and table-side service standards.
Manage the FOH schedule, driving labor efficiency by making smart, real-time cuts during service.
Handle administrative duties including cash collection, deposit preparation, and updating operational systems in our shared drives.
Who You Are
An experienced restaurant manager with a background in upscale, fine-dining, or scratch-kitchen environments.
A professional with a strong foundational knowledge of wine, spirits, and beverage cost controls.
A self-motivated leader who utilizes off-peak hours to prep, plan, and improve the restaurant.
Comfortable with a standard 45-50 hour restaurant management workweek dependent on staffing, special events, wine dinners, and other variables. More detail about FioRito Ristorante, please visit