Front of House Manager

SUMMARY:
An exciting opportunity is available for an experienced Front of House Manager to join a new opening team.

Candidates should have at least 3–5 years’ experience in a hospitality supervisory or management position.

POSITION INFO:
The Front of House Manager is responsible for overseeing all front-of-house operations, ensuring exceptional guest experiences, consistent service standards and efficient daily operations.
The successful candidate will lead and develop the FOH team, manage operational and financial performance, drive revenue and ensure seamless coordination between front and back of house.

REQUIREMENTS & EXPERIENCE

• 3–5 years' experience in a supervisory or management role within an upscale hospitality environment.
• Strong knowledge of restaurant service and beverage operations.
• Proven leadership, staff training and team management skills.
• Understanding of sales, stock control, labour costs and financial management.
• Excellent communication, organisational and problem-solving abilities.
• Professional, hands-on and guest-focused approach.
• Flexibility to work evenings, weekends and public holidays.

KEY RESPONSIBILITIES

• Oversee daily front-of-house operations and service standards.
• Ensure exceptional guest experiences and service delivery.
• Manage reservations, table allocation, service flow and guest complaints.
• Maintain cleanliness, presentation and operational standards.

• Manage and supervise the Head Mixologist / Sommelier and Head Waiter.
• Oversee recruitment, training, scheduling and staff performance.
• Ensure appropriate staffing levels and effective shift management.
• Develop a professional, motivated and service-driven team.

• Monitor sales, revenue, average spend and departmental performance.
• Drive revenue through upselling and guest engagement.
• Manage beverage costs, stock control and wastage.
• Monitor labour costs and identify opportunities to improve profitability.

• Oversee ordering, receiving, inventory and stock management.
• Ensure accurate POS operations, cash-ups and reporting.
• Monitor equipment and maintenance requirements.
• Ensure compliance with health, safety, hygiene and liquor licensing requirements.

• Work closely with the Executive Chef, General Manager and Head Chef.
• Coordinate functions, events and special guest experiences.
• Communicate operational matters and performance updates to management.
• Ensure effective coordination across all operational departments.

KEY PERFORMANCE INDICATORS (KPI's)

• Guest satisfaction and service standards.
• Revenue growth and average spend per cover.
• Beverage profitability and stock control.
• Labour cost management.
• Staff performance, training and retention.
• Operational efficiency and compliance.