Front of House Manager

Front of House Manager

Reporting to and working directly with ownership and the General Manager, the Front of House Manager is genuinely enthusiastic about the guest’s overall experience in our restaurant, and keen on upholding operational systems while pushing to create better ones. They take pride in their food & beverage knowledge and are passionate working professionals who consider hospitality a career, not just a job. They display natural leadership, have great communication skills, and have a meticulous eye for detail and organization. 

QUALIFICATIONS 

• Fully understand and embody a can-do attitude, demonstrating a level of passion and dedication where no task is beneath you.
• Enthusiasm for genuine hospitality and service
• Comfortable working in a dynamic, ever-changing environment with a collaborative entrepreneurial mindset 
• Excellent communication and interpersonal skills - proven ability to lead purposefully 
• Patience, empathy and grace in approaching every situation 
• Advanced knowledge of food & beverage principles and practices with preference for Japanese/East Asian cuisine.
• Results orientated, self-motivated, and highly organized with an eye for detail
• Committed to safety and good environmental practices in the workplace
• Full-time flexible hours are required (nights, weekends, holidays) or as agreed with your hiring manager
• An understanding and eagerness to learn restaurant financials and P&L fluency 
• Strong software skills and literacy (Excel, Toast POS, OpenTable, etc)
• At least 2+ years of restaurant management experience in a fast-paced, chef-driven dining environment (or similar)
• Certified for food protection in CA by applicable authority.

• Open/close the restaurant, depending on scheduled shift
• Provide consistent support to FOH team and maintain active participation before, during, and after service
• Execute daily management tasks with accuracy and attention to detail, including but not limited to:
• ordering and receiving from FOH vendors + vendor relationship management 
• menu editing and POS configurations
• reservation/bookings oversight
• facilities maintenance/upkeep
• promptly responding to all guest inquiries via phone or email 
• Work in conjunction with leadership team to manage restaurant financials and control costs
• Exemplify unwavering hospitality with the team, guests, and our vendors
• Participate in staff education on food, beverage, and hospitality 
• Work collaboratively with ownership to ensure continuous improvement in guest experience, service, operational effectiveness, employee retention, and satisfaction