Oasis Front of House (FoH) Manager at Bolongo Bay Beach Resort

, United States Virgin Islands, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Oct, 26

Salary

0.0

Posted On

20 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Communication, Conflict Resolution, Staff Management, Guest Relations, POS Systems, Financial Awareness, Problem Solving, Multitasking, Quality Control, Training and Coaching, Inventory Management

Industry

Hospitality

Description

Bolongo Bay Beach Resort is located on the serene island of St. Thomas in the United States Virgin Islands and is a family-owned and managed beach resort nestled in a beautiful sandy bay along the Caribbean Sea. Known for our famous all-inclusive package, friendly hospitality, exciting experiences and one-of-a-kind guest amenities, there’s no better place to see life in the Virgin Islands than at Bolongo Bay. Our small, fun, lively and personable atmosphere allows us to offer guest and employee experience that is unlike any other big all-inclusive resort and it’s what makes us so unique and popular to this day. We are currently the only all-inclusive resort in the U.S. Virgin Islands. Position Summary: The Restaurant Front of House (FoH) Manager is responsible for overseeing the daily front-of-house operations of the resort’s dining venues, ensuring that all guests receive exceptional service in line with the resort’s high hospitality standards. This role requires strong leadership, excellent communication skills, and the ability to manage staff, resolve issues, and maintain smooth service during peak times. The Restaurant Front of House (FoH) Manager serves as the key link between guests, front-of-house staff, and the kitchen team, ensuring efficiency, quality, and guest satisfaction in a warm, family-friendly atmosphere. Beyond daily service, this role also supports financial performance, team development, guest engagement, and the lively, uniquely Caribbean energy that defines Bolongo Bay. Duties & Responsibilities: * Greet guests warmly, ensure prompt seating, and maintain a welcoming atmosphere. * Monitor dining areas to ensure smooth service flow and consistent quality. * Handle guest concerns or complaints professionally, resolving them quickly to ensure guest satisfaction. * Ensure all service standards, resort policies, and guest expectations are met or exceeded. * Direct and supervise front-of-house staff including servers, server assistants, bartenders, and hosts/hostesses. * Conduct daily pre-shift meetings to communicate service goals, menu updates, and guest notes. * Assign sections, manage breaks, and adjust staffing during service based on guest volume. * Provide coaching, training, and ongoing performance feedback to team members. * Oversee table assignments and manage reservations to maximize seating efficiency. * Ensure proper setup and cleanliness of dining areas before, during, and after service. * Monitor food and beverage delivery times, ensuring efficiency and accuracy. * Coordinate with the kitchen to manage special dietary needs, large parties, or special events. * Support FOH service for weddings, banquets, and resort functions, coordinating with Events and Sales teams. * Ensure accurate daily reporting, POS reconciliation, and compliance with cash-handling procedures. * Support cost control initiatives, including labor and beverage/service costs, aligning with budget goals. * Maintain proficiency with reservation systems, POS software, and reporting tools; troubleshoot system issues as needed. * Gather and report guest feedback to help drive continuous improvement and strengthen guest loyalty. * Assist with scheduling, timekeeping, and ensuring adequate coverage during peak hours. * Monitor inventory of front-of-house supplies, requesting replenishments as needed. * Support hiring, onboarding, and training of new team members. * Assist with floor-level cash handling and ensure accurate daily reporting when applicable. * Enforce health, safety, and sanitation regulations in compliance with resort and local guidelines. * Ensure staff follow grooming, uniform, and hygiene standards. * Maintain readiness for health inspections and resort quality audits. * Foster an energetic, guest-centered culture where team morale, recognition, and fun are part of the daily service experience. Skills & Abilities: * Exceptional interpersonal skills and a guest-first mindset. * Strong organizational and multitasking abilities. * Great attention to detail and quality control. * Ability to motivate and manage a diverse team while fostering a positive and energetic workplace culture. * Strong problem-solving skills, with the ability to anticipate challenges and implement proactive solutions. * Financial awareness to monitor labor and beverage/service costs in alignment with budget goals. * Comfortable with technology including POS, table management, and reporting systems. * Physical ability to stand, walk, and move quickly for extended periods. Education and Experience: * Minimum 2–3 years of restaurant supervisory or management experience, preferably in a resort or hospitality environment. * Experience in an all-inclusive or family-owned hospitality setting preferred. Qualifications: * Strong leadership, communication, and conflict resolution skills. * Ability to remain calm and effective under pressure in a fast-paced environment. * Working knowledge of POS systems, table management software, and restaurant operations. * Food safety certification preferred. Company Benefits * Medical Coverage (medical, dental, vision) * Life Insurance * Paid Time Off (vacation, bereavement, and holidays). * 401K Match * Hotel Discounts * Meal Discounts * Tuition Reimbursement Work Location: In person To apply, submit your resume here on Indeed. No phone calls or in-person visits please. EEO, m/f/d/v. Disclaimer The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Responsibilities

Oversee daily front-of-house operations of dining venues to ensure exceptional guest service and operational efficiency. Manage staff, coordinate with the kitchen team, and support financial performance and team development.