The Front of House Manager leads daily dining service across Interlochen's cafeterias and catered events. This role is responsible for the guest experience, front-of-house staffing and training, service flow, and food safety practices on the service line. The Front of House Manager works closely with the Executive Chef, the Assistant Director of Dining Services, and the back-of-house/catering team to deliver consistent, welcoming service to students, campers, faculty, staff, families, and guests in a high-volume setting that grows significantly during the summer camp season.
Essential Duties & Responsibilities:
Service Operations and Guest Experience
- Lead daily FOH operations across cafeterias and service areas, including line setup, service flow, replenishment, cleanliness, and closing. Ensure each meal period opens on time and runs smoothly at peak volume.
- Model Interlochens service standards on the floor, set clear expectations for staff, and monitor quality throughout service.
- Resolve guest concerns promptly and professionally, and use feedback to improve service.
- Communicate allergen and special diet information accurately in coordination with the Executive Chef, ensuring labeling and serving practices prevent cross-contact.
- Maintain a safe, welcoming dining environment that follows youth protection policies, including appropriate supervision and professional boundaries.
- Adjust service plans for high volume periods such as camp sessions, academy move-in, and festivals.
Staff Leadership
- Recruit, onboard, train, and supervise FOH staff, including regular, seasonal, and student employees, ensuring each is trained on service, food safety, allergen, and youth protection expectations before working independently.
- Build schedules that match service volume within labor budgets, approve timekeeping, and monitor overtime.
- Lead summer seasonal hiring and training so the team is fully staffed before camp begins.
- Coach staff, recognize strong performance, conduct performance reviews, and address personnel issues with Human Resources and Dining Services leadership.
- Develop shift leads and cross-train staff to strengthen coverage.
Food Safety, Operations, and Cross-Team Collaboration
- Partner with the Assistant Director of Dining Services to keep FOH areas compliant with health codes and sanitation standards. Monitor holding temperatures and cleaning schedules, maintain required logs, and escalate concerns promptly.
- Assist with health inspections and audits, implement corrective actions, and retrain staff as needed.
- Coordinate with kitchen and catering teams on events, menus, staffing, and service timing so the kitchen and dining room operate as one team.
- Hold regular check-ins with the BOH and Catering leader to share meal counts, menu changes, special diet needs, and upcoming events.
- Report service volume, labor, and guest feedback to the Director of Dining Services, and recommend improvements with the Assistant Director and the BOH and Catering leader.
General
- Comply with Interlochen policies and procedures and act as a responsible steward of Interlochen resources.
- Respect the culture, diversity, and rights of all students, their families, employees, and the community.
- Prioritize duties in a manner consistent with organizational objectives and growth.
- Perform other duties as assigned.
Keyword: Dining Services Front of House Manager (Year-Round)
Required Experience:
- High school diploma or equivalent required; Associate or Bachelor's degree in Hospitality, Food Service Management, or a related field preferred.
- Minimum of 3 years of experience in front-of-house hospitality or institutional food service, including at least 1 year in a supervisory role.
- Experience in high-volume dining, campus, or camp environments preferred.
- ServSafe certification and/or ServSafe Instructor certification.
- Knowledge of front-of-house operations, service standards, and food safety practices in a high-volume environment.
- Experience scheduling, training, and supervising diverse teams, including students and seasonal employees.
- Ability to remain calm, organized, and guest-focused during peak service periods and live events.
- Ability to accurately communicate allergen and special dietary information to guests, parents, and kitchen staff.
- Ability to handle cash accurately and adhere to established financial controls.
- Ability to address and resolve employee concerns and conflicts fairly and promptly.
- Ability to understand and execute verbal and written instructions.
- Strong verbal and written communication skills.
- Ability to establish and maintain positive working relationships with internal and external stakeholders.
- Demonstrated respect for cultural, ethnic, spiritual, and linguistic diversity, including differences in personal goals, lifestyle choices, and family backgrounds.
Application Materials Required:
From: Interlochen Center for the Arts