Front of the House Manager

Education & Experience

• High school diploma or equivalent required; hospitality coursework is a plus

• Minimum 1–2 years of bartending experience in a high-volume, full-service restaurant or bar

• Valid state alcohol server certification (if required by local law)

• Knowledge of classic and modern cocktail recipes

Skills & Abilities

• Exceptional customer service and interpersonal communication skills

• Ability to multitask and remain calm under pressure in a fast-paced environment

• Strong knowledge of spirits, wines, beers, and mixers

• Capable of operating POS systems and handling cash/card transactions accurately

• Attention to detail in drink preparation, cleanliness, and presentation

Physical Requirements

• Must be able to stand for extended periods (up to 8 hours)

• Ability to lift up to 30 lbs (e.g., kegs, cases, bar equipment)

• Manual dexterity for handling bar tools, glassware, and drink garnishing

Professional Qualities

• Dependable, punctual, and team-oriented

• Maintains a clean and professional appearance

• Follows company alcohol serving policies and responsible service guidelines

• Willingness to work evenings, weekends, holidays, and peak hours as needed

Front of House Manager – Job Description

Position Summary:
The Front of House (FOH) Manager is responsible for overseeing all dining room operations, ensuring excellent guest service, managing FOH staff, and maintaining a clean, welcoming atmosphere. This role plays a key part in delivering a seamless dining experience and supporting overall restaurant profitability.

Key Responsibilities:

Guest Experience & Service Quality

• Ensure every guest receives prompt, courteous, and efficient service

• Resolve customer complaints promptly and professionally

• Monitor dining room ambiance, cleanliness, and table flow to maximize guest satisfaction

• Maintain high hospitality standards consistent with the Stripers brand

Staff Leadership & Development

• Hire, train, schedule, and supervise all FOH staff including hosts, servers, bartenders, and bussers

• Conduct daily pre-shift meetings and ongoing staff coaching

• Monitor employee performance and provide feedback or disciplinary action when necessary

• Foster a positive, team-oriented work environment

Operations & Administration

• Oversee FOH opening and closing procedures

• Maintain staff schedules, ensuring proper coverage during peak and off-peak hours

• Work closely with kitchen leadership to coordinate service and ensure smooth communication

• Manage inventory and ordering of FOH supplies (e.g., linens, menus, utensils)

• Ensure compliance with health, safety, and sanitation regulations

Financial & Business Support

• Assist with controlling labor and operating costs

• Monitor daily sales and assist with cash handling, tip reporting, and POS oversight

• Support marketing promotions, special events, and seasonal menu rollouts

Qualifications:

• 2–3+ years of restaurant management or supervisory experience in a full-service setting

• Strong leadership, communication, and customer service skills

• Working knowledge of POS systems, restaurant software, and basic budgeting

• Ability to manage high-stress situations calmly and effectively

• Must be organized, detail-oriented, and capable of multitasking

• Flexible schedule, including nights, weekends, and holidays

• Food Handler and Alcohol Server certifications (as required by local law