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About the Role

The Front of House (FOH) Manager oversees all front-of-house operations to ensure an exceptional guest experience. This role involves managing staff, coordinating daily activities, and maintaining high customer service standards to foster a welcoming and efficient environment. The FOH Manager is responsible for training, scheduling, and motivating the team, collaborating with kitchen and management for seamless operations, and ultimately driving customer satisfaction and operational excellence.

Responsibilities

• Supervise and lead front-of-house staff including hosts, servers, and bartenders to ensure smooth daily operations.
• Develop and implement training programs to enhance team performance and customer service standards.
• Manage staff scheduling, attendance, and performance evaluations to maintain optimal coverage and productivity.
• Handle guest inquiries, concerns, and feedback promptly and professionally to ensure a positive dining experience.
• Coordinate with kitchen and management teams to align service delivery and resolve any operational issues.
• Monitor inventory levels of front-of-house supplies and collaborate with procurement to maintain stock.
• Ensure compliance with health, safety, and sanitation regulations within the front-of-house area.
• Analyze customer service metrics and implement improvements to enhance overall guest satisfaction.

Requirements

• Proven experience in a supervisory or managerial role within the hospitality or food service industry.
• Strong knowledge of front-of-house operations and customer service best practices.
• Excellent communication and interpersonal skills.
• Ability to manage and motivate a diverse team in a fast-paced environment.
• Familiarity with scheduling software and point-of-sale (POS) systems.
• Post-secondary education in Hospitality Management or a related field.
• Experience working in a high-volume restaurant or similar establishment.
• Certification in food safety and workplace health and safety standards.
• Bilingual abilities, particularly in English and French, to better serve diverse clientele.
• Proficiency with advanced restaurant management software and analytics tools.

Skills

• Leadership
• Communication
• Organizational skills
• Problem-solving
• POS systems
• Scheduling software
• Knowledge of health and safety regulations

Education Level

• Post-secondary education in Hospitality Management or a related field.