Front Of House Manager

About this role

Front of House / Floor Manager

Job Summary

The Front of House / Floor Manager is responsible for overseeing the day-to-day front-of-house operations of the restaurant, ensuring exceptional guest experiences, efficient service, and adherence to the restaurant's standards. This position provides hands-on leadership and supervision to front-of-house staff, ensuring that service runs smoothly and that guests receive professional, attentive, and consistent service.

The Front of House / Floor Manager works closely with the Restaurant Manager, Head Chef, and Bar Manager to ensure effective coordination between front-of-house, kitchen, and bar operations. The position is expected to lead by example and foster a culture of hospitality, professionalism, teamwork, and accountability that reflects the restaurant's premium brand and reputation.

Key Responsibilities

• Oversee the daily front-of-house operations and ensure smooth and efficient service throughout the restaurant.
• Supervise, motivate, and provide direction to front-of-house employees, including servers, hosts, cashiers, and other service staff.
• Conduct pre-shift meetings and ensure staff are properly briefed on daily operations, reservations, special events, menu changes, promotions, and guest requirements.
• Monitor staff performance throughout each shift and provide coaching and feedback to ensure service standards are consistently maintained.
• Ensure that staff adhere to established service procedures, grooming standards, uniform requirements, and company policies.
• Monitor table assignments, reservations, guest flow, and seating arrangements to maximize efficiency and enhance the guest experience.
• Maintain a visible presence on the restaurant floor and actively monitor service, ensuring guests are attended to promptly and professionally.
• Handle guest enquiries, complaints, special requests, and service issues promptly and professionally, escalating matters to the Restaurant Manager when necessary.
• Monitor food and beverage service to ensure orders are accurate, timely, and presented according to established standards.
• Coordinate closely with the Head Chef and Bar Manager to address service issues, delays, special requests, and other operational matters.
• Monitor the presentation, cleanliness, and overall condition of the dining area, bar, restrooms, and other front-of-house areas throughout each shift.
• Ensure tables are properly set, cleared, and reset in a timely manner and that the dining area is maintained to the required standard.
• Monitor the proper handling of menus, tableware, service equipment, and other front-of-house supplies to minimize damage and unnecessary waste.
• Assist the Restaurant Manager with staff scheduling, training, onboarding, and performance evaluations as required.
• Monitor attendance, punctuality, breaks, and staff conduct and report any issues to the Restaurant Manager.
• Ensure all cash handling, POS procedures, discounts, voids, refunds, and payment processes are carried out in accordance with company policies and report any discrepancies to the Restaurant Manager.
• Monitor daily sales and service activity and provide the Restaurant Manager with feedback on operational issues, guest feedback, staffing, and service performance.
• Assist with the execution of promotions, special events, private functions, and other restaurant initiatives.
• Ensure compliance with health and safety, food safety, licensing, and company requirements within the front-of-house operation.
• Assist in maintaining effective communication between front-of-house staff, the kitchen, bar, and management to ensure a seamless guest experience.
• Prepare or complete shift reports and communicate relevant operational issues, incidents, guest feedback, and follow-up requirements to the Restaurant Manager.
• Support the Restaurant Manager in maintaining high standards of service, efficiency, cleanliness, and guest satisfaction at all times.
• Qualifications, Experience & Competencies
• Bachelor's Degree or Diploma in Hospitality Management, Business Administration, or a related field is preferred.
• Minimum of three (3) years' supervisory or management experience in a high-end restaurant, hotel, or fine dining establishment.
• Proven experience supervising front-of-house or hospitality teams.
• Strong knowledge of restaurant service standards and front-of-house operations.
• Excellent communication, interpersonal, leadership, and customer service skills.
• Strong organizational, problem-solving, and decision-making abilities.
• Ability to remain calm and professional when dealing with guest concerns and high-pressure situations.
• Proficiency in POS systems, Microsoft Office, and restaurant management software.
• Knowledge of food safety, occupational health and safety, and licensing requirements.
• Strong attention to detail and ability to effectively manage multiple tasks in a fast-paced environment.
• Ability to work flexible hours, including evenings, weekends, and public holidays.
• Professional appearance, positive attitude, integrity, and strong leadership skills.
• Reporting Relationship
• Reports directly to the Restaurant Manager