Front of House Manager

A Front of House (FOH) Restaurant Manager oversees the dining room's daily operations, guest services, and service staff. They act as the bridge between guests, service teams, and the kitchen, driving customer satisfaction while managing schedules, training staff, and ensuring compliance with health and safety regulations. 

Core Responsibilities

• Staff Leadership: Hire, train, and schedule servers, hosts, bussers, and bartenders. FOH managers provide ongoing coaching to maintain high service standards.
• Guest Experience: Manage reservations, greet diners, and ensure every guest receives a warm welcome. They proactively visit tables to gather feedback and gracefully resolve customer complaints. 
• Floor Operations: Control the flow of the dining room during service rushes. They act as a liaison between FOH and Back of House (BOH), often helping expedite food or filling in where needed. 
• Administrative & Financials: Manage cash drawers, balance daily/nightly registers, track operational costs, and handle inventory or ordering for FOH supplies. 

Key Skills and Qualifications

• Communication & Emotional Intelligence: Ability to read the room, manage team morale, and defuse stressful situations while projecting a calm demeanor.
• Problem-Solving: The capacity to make quick, decisive choices during chaotic service rushes or when dealing with unexpected staff absences.
• Industry Knowledge: Deep understanding of food and beverage (F&B) pairings, menus, and POS systems. 

fast paced restaurant in the heart of the French quarter.