Restaurant Manager

About the Job

Circa 1875 - Savannah, GA

Position Summary:

The Front of House Manager at Circa 1875 is responsible for leading all dining room operations to ensure an exceptional, consistent, and elevated guest experience. This role requires a strong leader who is highly detail-oriented, service-driven, and committed to maintaining the standards of a refined French bistro environment.

The FOH Manager will oversee service execution, staff performance, guest relations, and daily operations while working closely with ownership and the kitchen team to deliver a seamless dining experience.

Core Responsibilities - Guest Experience & Service Standards:

• Lead and actively manage the dining room floor during service.
• Ensure all guests receive attentive, polished, and timely service.
• Address and resolve guest concerns immediately and professionally.
• Maintain a consistently clean, organized, and refined dining environment.
• Uphold and enforce Circa's service standards, steps of service, and hospitality expectations.

Team Leadership & Development:

• Hire, train, and develop FOH staff (servers, hosts, bartenders, support staff).
• Lead pre-shift meetings and communicate daily priorities clearly.
• Coach staff in real time to improve performance and consistency.
• Hold team members accountable to standards, appearance, and professionalism.
• Build a strong, positive, and performance-driven culture.

Operations Management:

• Oversee reservations, table flow, pacing, and seating strategy.
• Ensure proper staffing levels based on business volume.
• Manage labor costs while maintaining service quality.
• Monitor and enforce cleanliness, organization, and readiness of all FOH areas.
• Coordinate closely with BOH to ensure smooth service execution.

Systems & Administrative Duties:

• Manage scheduling through 7shifts.
• Utilize Toast POS for reporting, comps, and operational management.
• Handle cash management, nightly reports, and shift close-outs.
• Maintain accurate documentation of incidents, guest feedback, and staff performance.
• Assist with inventory awareness and cost control initiatives.

Standards & Accountability:

• Enforce uniform and appearance standards at all times.
• Maintain strict attention to detail across all aspects of service.
• Ensure compliance with health, safety, and sanitation standards.
• Set the tone for professionalism, urgency, and accountability.

Qualifications:

• 3+ years of restaurant management experience (preferably upscale or fine dining).
• Strong understanding of full-service restaurant operations.
• Exceptional communication and leadership skills.
• Ability to remain composed and decisive under pressure.
• Strong organizational skills and attention to detail.
• Availability to work nights, weekends, and holidays.

Preferred Experience:

• Fine dining or French bistro experience strongly preferred.
• Wine and beverage knowledge (familiarity with classic French regions is a plus).
• Experience managing high-expectation guest environments.

Compensation & Benefits:

• Competitive salary (based on experience).
• Dining discounts.
• Opportunities for growth within a multi-concept restaurant group.

What Success Looks Like in This Role:

• A consistently clean, organized, and well-paced dining room.
• Strong, professional team with low turnover.
• Positive guest feedback and repeat clientele.
• Smooth, efficient service even during high-volume periods.
• Clear leadership presence and accountability on every shift.

Culture & Expectations:

This is not a passive management role. We are looking for a leader who takes ownership of the dining room, holds a high standard, and is committed to building a professional team and delivering an exceptional guest experience every night.