Job Description

Overview:



The Front of House Manager is responsible for managing the overall guest experience, ensuring exceptional service and smooth daily operations.




Key Responsibilities:



Guest Experience Management:

Greet and interact with guests to ensure they have a positive dining experience. Handle guest complaints and concerns promptly and professionally, striving to resolve issues to the satisfaction of the guest. Monitor the dining area to ensure it is clean, well-maintained, and welcoming. Drive brand Identity and brand awareness with staff and build brand ambassadorship Staff Management:

Recruit, train, and supervise FOH staff, including hosts, servers, bartenders, and bussers. Schedule staff shifts, manage time-off requests, and ensure adequate coverage during peak and off-peak hours. Conduct regular staff meetings and training sessions to improve service quality and keep staff informed of new menu items or promotions. Evaluate staff performance and provide feedback, coaching, and development opportunities. Operational Oversight:

Oversee daily operations, including opening and closing procedures, reservation management, and seating arrangements. Ensure compliance with health and safety regulations, including food safety, hygiene, and sanitation standards. Coordinate with the kitchen staff to ensure timely and accurate delivery of orders. Costs and Sales

Monitor FOH waste and damages, and implement efficient procedures to minimize costs, including labour, supplies, and equipment maintenance. Foster a healthy competitive spirit and a culture focused on sales and growth. Quality Control:

Maintain high standards of service and hospitality, ensuring consistency and quality in all guest interactions.

Implement and enforce service protocols and standard operating procedures.

Regularly review and update the FOH procedures to improve efficiency and service quality.

Marketing and Promotions:

Communicate and implement brand marketing briefs to the team and oversee the training and execution of brand campaigns.

Participate in developing strategies to attract new customers and retain loyal patrons.

Communication and Collaboration:

Foster effective communication and collaboration between the FOH and kitchen teams.

Act as a liaison between the management team and FOH staff, ensuring alignment on restaurant goals and policies.

* Address and resolve any conflicts or issues that arise among staff or with guests.