Fine Dining Front-of-House Manager — Elevate Guest Experience

Thompson-Hospitality; Great Falls (VA); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Health/Dental/Vision

Paid Time Off

401(k), matched up to 4%

Short and Long Term Disability

Tuition Reimbursement

Employee Referral Program

Pet Insurance

Discounts: Hotels, Travel, Tickets, N

Discounted meal plan

Job summary

L’Auberge Chez François, Great Falls, VA, seeks a Restaurant Manager to join the leadership team under Thompson Hospitality. The role focuses on delivering a polished, guest‑centric dining experience through hands‑on leadership and team development.

The Manager will supervise Front-of-House operations, coordinate with the Executive Chef, and drive service excellence, hospitality, and operational efficiency across all shifts.

Qualifications

• Experience in fine dining, upscale or high‑volume environments.
• Excellent guest service and polished professional presence.
• Ability to manage multiple priorities with attention to detail.

Responsibilities

• Lead daily Front-of-House operations maintaining high service standards.
• Be an engaged floor leader ensuring warm, personalized service.
• Coach and develop servers, hosts, bartenders and FOH staff.
• Set service expectations for appearance, behavior and performance.
• Conduct pre‑shift meetings and monitor dining room execution.
• Collaborate with Executive Chef to coordinate Front and Back of House.
• Oversee reservations, table flow, pacing and staffing needs.
• Monitor labor costs and maintain appropriate staffing levels.
• Ensure health, safety, sanitation and alcohol service compliance.

Skills

Reservations management

OpenTable proficiency

Guest service excellence

Team leadership

Operational coordination

Strong communication

Organizational skills

Tools

OpenTable

Job description

L’Auberge Chez François, Great Falls, VA, seeks a Restaurant Manager to join the leadership team under Thompson Hospitality. The role focuses on delivering a polished, guest‑centric dining experience through hands‑on leadership and team development.

The Manager will supervise Front-of-House operations, coordinate with the Executive Chef, and drive service excellence, hospitality, and operational efficiency across all shifts.