FOH Manager

Position Overview:
The Front of House (FOH) Manager oversees all front-of-house operations in a fine dining environment, ensuring exceptional guest experiences, seamless service execution, and polished team performance. This role requires strong leadership, attention to detail, and the ability to thrive in high-volume, fast-paced settings. The FOH Manager also plays a key role in planning, coordinating, and executing private events and special functions.

• Maintain the highest standards of hospitality, service, and professionalism consistent with fine dining expectations.
  

• Greet and engage with guests to ensure satisfaction, resolve issues, and personalize experiences.
  

• Monitor dining room flow, table turns, and service timing to ensure efficient, elevated service.
  

• Lead, train, and mentor servers, hosts, bartenders, and support staff.
  

• Conduct pre-shift meetings, service training, and ongoing skills development.
  

• Maintain staff schedules, manage shift coverage, and oversee performance.
  

• Coordinate private dining experiences, corporate events, and special celebrations.
  

• Work closely with clients to customize menus, timelines, and service expectations.
  

• Collaborate with the culinary team to ensure seamless execution and exceptional presentation.
  

• Manage event setup, staffing, and day-of oversight for flawless delivery.
  

• Oversee daily FOH operations, opening/closing procedures, and compliance with health and safety standards.
  

• Ensure proper floor coverage and staffing levels for both standard and high-volume service periods.
  

• Maintain inventory of FOH supplies, linens, glassware, and service tools.
  

• Manage guest flow and seating strategies during peak business hours.
  

• Anticipate service challenges in fast-paced, high-demand environments and adjust staffing or processes accordingly.
  

• Support staff in maintaining fine-dining standards even during heavy service.
  

• Assist with budgeting, forecasting, and cost control for FOH operations.
  

• Review labor costs and make adjustments to optimize staffing efficiency.
  

• Participate in hiring, onboarding, and performance reviews.
  

• 3+ years of FOH management experience in upscale or fine dining restaurants.
  

• Strong leadership skills with the ability to motivate a diverse team.
  

• Proven experience managing high-volume service and event planning.
  

• Excellent communication, guest-relations, and conflict-resolution abilities.
  

• Strong organizational skills with a focus on detail and service execution.
  

• Knowledge of wine, cocktails, and fine dining service standards preferred.