SUMMARY:
The Assistant Front of House (FOH) Manager is responsible for overseeing and coordinating the planning, organizing, training, and leadership necessary to achieve restaurant objectives in sales, cost management, employee retention, guest satisfaction, food and beverage quality, cleanliness, and sanitation.

POSITION INFO:

Job Description: Assistant Front of House (FOH) Manager

Position Overview

• Position Title: Assistant FOH Manager

• Department: Restaurants 

• Division: Hospitality Division

• Reporting To: Senior FOH Manager

• Second Level Superior: Restaurant Manager

• Direct Reports: Waitrons (17), Bartenders (4), Runners (8), Hosts (2), Reservationists (1), Events & Sales Coordinator (1)

• Salary: R15 000 – R20 000 CTC per month

Role Summary

The Assistant Front of House (FOH) Manager is responsible for overseeing and coordinating the planning, organizing, training, and leadership necessary to achieve restaurant objectives in sales, cost management, employee retention, guest satisfaction, food and beverage quality, cleanliness, and sanitation. This role focuses on maintaining exceptional operational standards while building and leading an energized, cohesive service team.

Key Result Areas & Responsibilities

1. FOH Supervision & Operations (40% Allocation)

• Ensure all food and beverage offerings are consistently prepared and served in line with luxury service standards.

• Manage staff levels, wages, shift hours, and construct FOH rosters aligned with forecasted business volume to meet labor cost targets.

• Conduct ongoing training and professional development for FOH team members.

• Inspect and maintain all front-of-house equipment in proper working condition, following preventative maintenance schedules.

• Monitor daily breakages and waste, taking appropriate action to minimize loss.

• Administer fair, consistent, and prompt corrective actions for policy or procedural violations.

• Maintain productive relationships with key operational suppliers.

2. Guest Experience & Satisfaction (30% Allocation)

• Act as the primary point of contact for customer complaints, resolving issues swiftly and professionally.

• Foster strong, long-term relationships with regular guests, estate residents, and visitors.

• Ensure every guest receives responsive, warm, and attentive service across all dining touchpoints.

3. General Operations, Administration & Compliance (10% Allocation)

• Prepare all required operational paperwork, schedules, and management reports in an organized, timely manner.

• Possess strong math skills to manage POS operations and assist with floor coverage during peak operational periods.

• Collaborate with upper management on hiring, onboarding, and termination decisions.

• Apply core leadership principles: consider the whole business, take accountability, embody professional excellence, invite feedback, and apply lessons learned.

4. Stock, Reservations & Cash Management (12% Allocation)

• Stock Control (5%): Ensure adequate ordering and stock levels for operating equipment (OE) and beverages; verify receiving counts, track beverage pricing, and manage daily stock counts and variance reports.

• Reservations (4%): Oversee host and reservationist operations using DinePlan to maximize table seating and ensure precise booking execution.

• Cash Up & Handover (3%): Control cash and digital receipts via formal reconciliation processes and record detailed daily handovers.

5. Cleaning, Health & Safety (8% Allocation)

• Health & Safety (5%): Maintain full compliance with industry health, safety, and labor regulations across the facility.

• Hygiene & Maintenance (3%): Enforce strict cleaning rosters to keep the FOH environment scrupulously clean; manage cleaning detergent inventory and safe handling protocols.

Minimum Requirements

Education & Qualifications

• Grade 12 / Matric (Required).

• Hospitality Diploma, WSET Level 2, or relevant Management Certificate (Advantageous).

Experience

• Minimum of 2 years'' experience in a similar FOH management or supervisory role within a high-volume or fine-dining restaurant environment.

Skills & Key Competencies

• Leadership & Motivation: Proven ability to lead, inspire, and develop a large operational team (30+ direct reports).

• Service Excellence: High level of customer service orientation and conflict resolution skills.

• Operational Control: Strong planning, organizational, and attention-to-detail capabilities.

• Systems & Physical: Proficient with POS and reservation software (e.g., DinePlan); physically able to stand/walk for extended shifts (up to 5 hours) in a fast-paced environment.

• Communication: Clear, effective verbal and written communication skills across all departments.