POSITION OVERVIEW

The Front of House Manager will lead the service team at Row 188, ensuring the highest level of guest experience in a luxury winery setting. This role requires a dynamic leader who thrives in fine dining environments, understands the nuances of hospitality at the premium level, and can inspire a team to deliver exceptional, memorable service.

QUALIFICATIONS

• 3–5 years of management experience in fine dining, luxury hotels, or high-end winery restaurants.
• Proven leadership skills with the ability to motivate and inspire a service team.
• Deep knowledge of food, wine, and wine service; WSET or comparable wine certification preferred.
• Strong organizational skills and attention to detail.
• Excellent communication skills, both with guests and staff.
• Ability to work evenings, weekends, and holidays as required by the operation.

• Leadership & Training
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• Recruit, train, and mentor front-of-house staff, including servers, hosts, and bartenders.

• Model excellence in guest interaction, wine knowledge, and service standards.
• Provide ongoing performance feedback and development opportunities.
• Guest Experience
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• Oversee the dining room to ensure seamless service execution.

• Anticipate guest needs, resolve service issues promptly, and maintain a gracious presence on the floor.
• Uphold a warm, polished, and professional service environment aligned with O’Rourke Family Estate’s luxury brand.
• Operations Management
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• Create weekly schedules and manage labor costs in line with the budget.

• Coordinate with the Executive Chef to align service with menu and wine offerings.
• Ensure compliance with health and safety regulations, liquor service laws, and company policies.
• Manage reservation systems and guest communications to maximize flow and optimize table turnover while maintaining the fine dining experience.
• Financial Oversight
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• Monitor daily sales, average check size, and guest spend metrics.

• Implement upselling strategies and wine service standards to support revenue goals.
• Assist in developing and managing annual FOH operating budgets.