Circa 1875 - Savannah, GA
Position Summary:
The Front of House Manager at Circa 1875 is responsible for leading all dining room operations to ensure an exceptional, consistent, and elevated guest experience. This role requires a strong leader who is highly detail-oriented, service-driven, and committed to maintaining the standards of a refined French bistro environment.
The FOH Manager will oversee service execution, staff performance, guest relations, and daily operations while working closely with ownership and the kitchen team to deliver a seamless dining experience.
Core Responsibilities - Guest Experience & Service Standards:
- Lead and actively manage the dining room floor during service.
- Ensure all guests receive attentive, polished, and timely service.
- Address and resolve guest concerns immediately and professionally.
- Maintain a consistently clean, organized, and refined dining environment.
- Uphold and enforce Circa’s service standards, steps of service, and hospitality expectations.
Team Leadership & Development:
- Hire, train, and develop FOH staff (servers, hosts, bartenders, support staff).
- Lead pre-shift meetings and communicate daily priorities clearly.
- Coach staff in real time to improve performance and consistency.
- Hold team members accountable to standards, appearance, and professionalism.
- Build a strong, positive, and performance-driven culture.
Operations Management:
- Oversee reservations, table flow, pacing, and seating strategy.
- Ensure proper staffing levels based on business volume.
- Manage labor costs while maintaining service quality.
- Monitor and enforce cleanliness, organization, and readiness of all FOH areas.
- Coordinate closely with BOH to ensure smooth service execution.
Systems & Administrative Duties:
- Manage scheduling through 7shifts.
- Utilize Toast POS for reporting, comps, and operational management.
- Handle cash management, nightly reports, and shift close-outs.
- Maintain accurate documentation of incidents, guest feedback, and staff performance.
- Assist with inventory awareness and cost control initiatives.
Standards & Accountability:
- Enforce uniform and appearance standards at all times.
- Maintain strict attention to detail across all aspects of service.
- Ensure compliance with health, safety, and sanitation standards.
- Set the tone for professionalism, urgency, and accountability.
Qualifications:
- 3+ years of restaurant management experience (preferably upscale or fine dining).
- Strong understanding of full-service restaurant operations.
- Exceptional communication and leadership skills.
- Ability to remain composed and decisive under pressure.
- Strong organizational skills and attention to detail.
- Availability to work nights, weekends, and holidays.
Preferred Experience:
- Fine dining or French bistro experience strongly preferred.
- Wine and beverage knowledge (familiarity with classic French regions is a plus).
- Experience managing high-expectation guest environments.
Compensation & Benefits:
- Competitive salary (based on experience).
- Dining discounts.
- Opportunities for growth within a multi-concept restaurant group.
What Success Looks Like in This Role:
- A consistently clean, organized, and well-paced dining room.
- Strong, professional team with low turnover.
- Positive guest feedback and repeat clientele.
- Smooth, efficient service even during high-volume periods.
- Clear leadership presence and accountability on every shift.
Culture & Expectations:
This is not a passive management role. We are looking for a leader who takes ownership of the dining room, holds a high standard, and is committed to building a professional team and delivering an exceptional guest experience every night.