The front of house manager oversees all operations at a restaurant (except for the kitchen). This individual shapes a restaurant-goer’s experience by maintaining the dining room’s appearance, hiring and training quality staff, and ensuring good customer service.

• Interview and hire for a restaurant’s bar and waitstaff. Ability to develop a specialized hiring process to meet a restaurant’s needs.
• Manage the training of the servers, bartenders, hosts, and bussers to meet the specific needs of the restaurant.
• Supervise Upkeep of Guest Areas by directing staff to attend to messes or accidents as well as personally assisting in cleanup.
• Responsible for shift planning using the scheduling systems to assign waitstaff based on anticipated demand. Ability to direct staff to handle unexpected situations and customer concerns throughout a shift as needed.