FOH/BOH Restaurant Manager

LOGAN; Fort Oglethorpe (GA); On-site; USD 42,000 - 66,000; Full time

Job summary

LOGAN in Fort Oglethorpe, GA is seeking a Manager (FOH & BOH) to supervise front and back of house operations, deliver exceptional guest service, maintain high food quality, and optimize efficiency. The role requires strong leadership, vendor relations, and cost control to support revenue growth.

You will oversee staff, manage kitchen operations, ensure safety and sanitation, and uphold brand standards while balancing opening/closing duties and cash handling.

Qualifications

• High school diploma or GED.
• 3+ years of restaurant experience.
• Prior Front of House & Back of House Manager experience.
• Supervisory experience.
• Strong leadership and management skills.
• Excellent communication.
• Adhere to company Uniform Attire & Appearance standards.
• Completes all ongoing certifications/validations (LTO, new menu, etc.).
• Must possess proper food handler and alcohol dispensing certifications.
• Meets all company service standards.
• Follows direction with focused attention.

Responsibilities

• Coordinate daily FOH and BOH restaurant operations.
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently to customer complaints.
• Review product quality and research new vendors.
• Organize and supervise shifts.
• Maintain relationships with vendors for timely, cost-effective deliveries.
• Manage day-to-day operations, including opening/closing and staff scheduling.
• Control costs and identify waste-reduction opportunities.
• Ensure compliance with sanitation and safety regulations.
• Train, motivate, and mentor team members.

Skills

Food service management

Team leadership

Vendor relations

Cost control

Education

High school diploma or GED

Tools

POS systems

Job description

LOGAN in Fort Oglethorpe, GA is seeking a Manager (FOH & BOH) to supervise front and back of house operations, deliver exceptional guest service, maintain high food quality, and optimize efficiency. The role requires strong leadership, vendor relations, and cost control to support revenue growth.

You will oversee staff, manage kitchen operations, ensure safety and sanitation, and uphold brand standards while balancing opening/closing duties and cash handling.