Key Responsibilities and Required Skills for Front of House Manager

🎯 Role Definition

As our Front of House Manager, you are the heart of our guest experience and the leader of our service team. You are the conductor of the dining room symphony, ensuring every element—from the initial greeting to the final farewell—is executed flawlessly. This role is pivotal in shaping our restaurant's reputation, driving customer loyalty, and fostering a positive, high-performance culture. You will be empowered to lead, innovate, and ensure that every guest leaves with a desire to return. This role requires a charismatic and organized professional who thrives in a fast-paced environment and is passionate about creating moments of genuine hospitality.

📈 Career Progression

Typical Career Path

Entry Point From:

Lead Server / Head Waiter
Assistant Restaurant Manager
Shift Supervisor / Key Holder

Advancement To:

Assistant General Manager
General Manager
Director of Operations / Regional Manager

Lateral Moves:

Beverage Manager / Sommelier
Events & Catering Manager
Restaurant Operations Consultant

Core Responsibilities

Primary Functions

Oversee and manage all front-of-house operations during scheduled shifts, including opening, mid-day, and closing procedures, to ensure a seamless and efficient service flow.
Recruit, hire, train, and develop a high-performing service team, fostering a positive, collaborative, and motivating work environment through continuous coaching and performance evaluations.
Act as the primary point of contact for guest relations, proactively addressing and resolving any issues or complaints with professionalism and empathy to ensure guest satisfaction and encourage repeat business.
Uphold and enforce the highest standards of service, quality, and cleanliness throughout the front-of-house areas, including the dining room, bar, and host stand.
Master and manage the reservation system (e.g., OpenTable, Resy) to optimize seating arrangements, manage waitlists, and maximize dining room capacity without compromising guest experience.
Conduct daily pre-shift meetings with staff to communicate specials, 86'd items, service notes, and team goals, ensuring everyone is aligned and motivated for the shift.
Actively monitor the dining floor, orchestrating the pace of service, touching tables to gauge guest satisfaction, and providing hands-on support to the team as needed.
Develop, implement, and refine service protocols and training programs to elevate team performance and ensure consistent delivery of our brand's hospitality promise.
Manage staff scheduling in accordance with labor budgets and business forecasts, ensuring appropriate coverage for all shifts and special events.
Collaborate closely with the Executive Chef and culinary team to ensure effective communication and a harmonious relationship between the front and back of the house.
Handle all cash management responsibilities for the FOH, including cashing out servers, reconciling daily sales, and preparing bank deposits with accuracy.
Ensure strict compliance with all health, safety, and sanitation standards, as well as state and federal alcohol service regulations.
Drive revenue growth through effective upselling training, promotional initiatives, and creating an environment where the team is knowledgeable and excited about our offerings.

Secondary Functions

Manage the inventory and ordering of front-of-house supplies, including linens, glassware, paper goods, and cleaning materials, while adhering to budget constraints.
Analyze guest feedback from reviews, surveys, and direct interactions to identify trends and implement strategic improvements in service and operations.
Assist the General Manager in developing and managing the annual budget, focusing on labor costs, supplies, and other front-of-house expenses.
Plan and execute private dining events and special functions, coordinating with guests, culinary teams, and service staff to ensure a flawless experience.
Maintain the physical environment of the dining room, ensuring that lighting, music, temperature, and overall ambiance are consistently on-brand and appealing.
Generate and present regular reports on FOH performance metrics—such as table turn times, per-person averages, and labor costs—to senior leadership.
Champion the restaurant's culture and values, leading by example and acting as a mentor and role model for all team members.

Required Skills & Competencies

Hard Skills (Technical)

POS & Reservation Systems: Deep proficiency in modern Point of Sale (POS) systems (e.g., Toast, Aloha, Square) and reservation platforms (e.g., OpenTable, Resy, Tock).
Financial Acumen: Strong skills in cash handling, daily financial reconciliation, and reading P&L statements to manage labor and operational costs effectively.
Inventory Management: Experience with inventory control software and processes for ordering and managing FOH supplies, glassware, and beverages.
Scheduling Software: Competency in using employee scheduling platforms like 7shifts, HotSchedules, or similar tools to optimize staffing and control labor budgets.
Regulatory Knowledge: In-depth understanding of local and state health, safety, and alcohol service regulations; ServSafe and/or TIPS certification is highly desirable.

Soft Skills

Inspirational Leadership: A natural ability to lead, mentor, and motivate a diverse team, fostering a culture of excellence, teamwork, and positive morale.
Exceptional Communication: Articulate and professional communication skills, capable of interacting effectively with guests, staff, and senior management.
Grace Under Pressure: The ability to remain calm, composed, and decisive in a high-pressure, fast-paced, and ever-changing environment.
Problem-Solving & Conflict Resolution: A proactive and resourceful approach to identifying issues and implementing effective solutions, especially when handling guest complaints or staff disputes.
Guest-Centric Mindset: A genuine passion for hospitality and an unwavering commitment to creating an outstanding and memorable experience for every guest.
Superior Organizational Skills: Meticulous attention to detail with the ability to multitask and prioritize effectively, from managing floor plans to coordinating staff schedules.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or GED equivalent.

Preferred Education:

Associate's or Bachelor's Degree in a relevant field.

Relevant Fields of Study:

Hospitality Management
Business Administration
Culinary Arts

Experience Requirements

Typical Experience Range:

3-5 years of progressive experience in a high-volume restaurant or hospitality environment, including at least 2 years in a supervisory or management role (e.g., Shift Lead, Assistant Manager).

Preferred:

Prior experience as a Front of House Manager in a similar concept (e.g., fine dining, upscale casual, high-energy bar) is strongly preferred. A proven track record of successful team leadership and operational excellence is essential.