Front of House Manager
On-siteTarpon Springs, Florida, United States
Job Summary
Lead and support FOH staff including servers, bussers, food runners, hosts, bartenders, and bakery associates while delivering outstanding guest experiences through proactive problem solving. Drive daily operations by managing seating flow, shift plans, large party coordination, and order flow for the restaurant, retail bakeries, and other locations. Partner with HR to recruit, train, and coach team members while overseeing scheduling, labor goals, daily reporting, and cash handling. Maintain compliance with health, safety, and food handling standards by monitoring restaurant systems including POS, scheduling, inventory, and ordering. Collaborate across FOH, BOH, and bakery teams to keep the operation running smoothly.
Required Qualifications
- 2+ years of supervisory or management experience in a high-volume restaurant
- Food Manager Certification
- Strong leadership, communication, and problem-solving skills
- Calm and organized under pressure
- Flexible availability based on business needs (nights, weekends, holidays)
- Experience with restaurant systems (POS, scheduling, inventory, etc.)
- Ability to lift 25–50 lbs. and stand for extended periods
- Must be able to stand and remain active for extended periods (8+ hours) in a fast-paced environment
- Must be able to lift, carry, push, and pull up to 50 lbs. on a frequent basis
- Must have strong hand-eye coordination and fine motor skills to perform detailed tasks
- Must be able to bend, squat, stoop, and reach repeatedly throughout the shift
- Must be able to tolerate temperature fluctuations between hot areas of operations and cooler storage areas
- Must have the ability to maintain awareness and focus in a meticulous, detailed, fast-paced environment
- Visual requirements include close, peripheral, and focused vision
- Must be able to effectively lead and coach others
- Strong attention to detail
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