FOH Manager

Job Description

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant to ensure efficiency, profitability, and a high level of customer satisfaction. This role involves managing staff, coordinating service operations, handling customer concerns, ensuring compliance with health and safety regulations, and driving business growth through excellent service and effective cost control.

Key Responsibilities

Supervise daily front-of-house and back-of-house operations

Manage staff scheduling, training, and performance evaluations

Ensure excellent customer service and address guest feedback effectively

Monitor food quality, hygiene, and safety standards

Control inventory, food costs, labor costs, and waste

Maintain relationships with suppliers and vendors

Enforce compliance with health, safety, and sanitation regulations

Implement marketing and promotional initiatives in coordination with upper management

Prepare reports on sales, labor, and operational performance

Lead by example in creating a positive and productive work environment

Qualifications

Bachelor’s degree in Hospitality Management, Business Administration, or related field (preferred but not always required)

Proven experience as a Restaurant Manager or similar supervisory role in the food service industry

Strong leadership, communication, and interpersonal skills

Excellent problem-solving and customer service abilities

Solid understanding of restaurant operations, including POS systems, food safety standards, and labor management

Ability to manage stress in a fast-paced environment

Flexibility to work evenings, weekends, and holidays as needed

Certification in food safety or health regulations is an advantage