The Front of House Manager is responsible for the day-to-day operation and
management of the main restaurant as well as help in catering
operations. They are responsible for supervising front of house staff and for reporting to
the Food and Beverage Manager.
• Manage a team of front of house staff including scheduling, training, and general
supervision
• Oversee that all opening and closing duties of the outlets are completed correctly
and that cleanliness and maintenance are maintained
• Responsible for daily deposits, and the correct operation of the POS systems
• Balancing of all daily and nightly cash drawers and POS
• Inventory and maintenance of par levels for front of house items
• Providing excellent customer service to guests and excellent leadership to
employees
• Enforce and monitor all health, safety, and sanitation standards in their area
• Assist with catering function management
• Handle guest complaints according to provided guidelines
