About the Role

The Front of House (FOH) Manager plays a pivotal role in ensuring an exceptional guest experience by overseeing all front-of-house operations within the establishment. This position requires managing staff, coordinating daily activities, and maintaining high standards of customer service to foster a welcoming and efficient environment. The FOH Manager is responsible for training, scheduling, and motivating the team to deliver consistent and outstanding service. Additionally, this role involves collaborating with kitchen and management teams to ensure seamless communication and operational flow. Ultimately, the FOH Manager drives customer satisfaction, operational excellence, and contributes to the overall success and reputation of the business.

Minimum Qualifications

• 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.

Preferred Qualifications

• 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.

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.

Skills

The FOH Manager utilizes strong leadership and communication skills daily to guide and inspire the front-of-house team, ensuring each member understands their role in delivering excellent customer service. Organizational skills are essential for managing schedules, coordinating with other departments, and maintaining operational flow. Problem-solving abilities are frequently applied to address guest concerns and resolve conflicts efficiently. Technical skills, including familiarity with POS systems and scheduling software, support accurate order processing and staff management. Additionally, knowledge of health and safety regulations ensures the environment remains compliant and safe for both guests and employees.