Front of House Manager

SUMMARY:
Our client, a well known wine estate, is seeking to employ a Front of House Manager to join their team. 

The ideal candidate will have 4 – 8 years’ experience in hospitality, with supervisory or management responsibility and proven experience managing a restaurant or tasting room of high caliber will be advantageous.

POSITION INFO:
The Opportunity
Our client is looking for an experienced and hands-on Front of House Manager to lead the team and day-to-day operation of a premium Restaurant or Tasting Room.
This is a people-focused role for someone who enjoys being on the floor, leading a team and making sure every guest receives a warm, professional and memorable experience.
You will be responsible for the smooth running of service, managing the Front of House team, dealing with guests, driving sales and ensuring the outlet operates efficiently and to a consistently high standard.

Responsibilities:
Guest & Hospitality Experience

• Oversee the daily running of the Restaurant or Tasting Room.
• Make sure guests receive excellent service from arrival through to departure.
• Handle guest queries, feedback and complaints confidently and professionally.
• Look after VIP guests, tastings and special functions.
• Work closely with the kitchen and other departments to ensure smooth service.
• Look for ways to continually improve the guest experience.

• Lead and manage the Front of House team during service.
• Allocate duties and manage staff according to the needs of each shift.
• Hold the team accountable for service standards and performance.
• Run daily staff briefings and make sure everyone understands the day’s priorities.
• Coach team members on the floor and provide feedback where needed.
• Support the training and development of new and existing staff.
• Maintain a professional, positive and accountable team environment.
• Address performance or conduct issues and escalate formal disciplinary matters to the Hospitality Manager when required.

• Opening and closing the outlet.
• Ensuring the restaurant or tasting room is fully prepared for service.
• Managing the flow of service and responding quickly to issues.
• Monitoring staff performance throughout the shift.
• Ensuring SOPs and service standards are followed.
• Managing shift handovers and service debriefs.
• Supporting the team during busy periods.
• Making sure the outlet remains clean, organised and professional.

• Oversee and check daily cash-ups.
• Monitor sales and revenue against targets.
• Assist with controlling stock, wastage and labour costs.
• Ensure bookings, functions and daily operational information are recorded accurately.
• Monitor equipment and report maintenance issues when required.
• Ensure stock and operational procedures are followed correctly.

• Encouraging the team to upsell appropriately.
• Engaging with guests to identify additional sales opportunities.
• Monitoring average spend per guest.
• Supporting wine, tasting and retail sales.
• Ensuring orders and sales are processed accurately.
• Looking for practical ways to increase revenue and encourage repeat business.

• Ensure company policies, SOP's and service standards are followed.
• Maintain high standards of cleanliness and presentation.
• Ensure health and safety requirements are met.
• Manage team conduct and address issues appropriately.
• Lead by example and maintain professional standards at all times.

• 4–8 years’ experience in hospitality, including supervisory or management experience.
• Experience managing a quality restaurant, tasting room or similar premium hospitality operation would be advantageous.
• A strong understanding of restaurant and service operations.
• Excellent guest service and people-management skills.
• The confidence to manage difficult guest situations.
• Good commercial awareness and an understanding of sales, costs and profitability.
• Experience with POS systems and basic operational reporting.
• Wine knowledge or training would be an advantage, such as WSET Level 2.
• A valid driver’s licencse and reliable transport.

• Flexible working hours.
• Regular weekend and public holiday work.
• Being on your feet and actively involved on the floor for extended periods.
• A willingness to work during busy service periods and support the team when needed.