FOH Manager

Fisnr; Bay Lake (FL); On-site; USD 48,000 - 72,000; Full time

Job summary

Fisnr is seeking a Front of House Manager to work with the General Manager and Assistant General Manager to ensure daily success of the location. You will supervise Team Members, lead development training, and drive guest satisfaction with exceptional service standards.

The role requires collaboration with culinary teams, adherence to SOPs, strong financial acumen for sales, labor, and prime costs, and a passion for hospitality that creates memorable experiences.

Qualifications

• High School Diploma or Equivalent.
• Minimum of 2 years restaurant/management experience.
• Excellent oral and written communication with leadership skills.
• Ability to work 45+ hours with open availability on weekdays, weeknights, weekends, and holidays.
• Must be ServSafe certified.
• Must be proficient in Food and Alcohol Safety.

Responsibilities

• Oversee day-to-day operations and guest experience.
• Manage financials: sales, labor, prime cost, budgeting.
• Uphold brand standards and SOPs with the leadership team.
• Develop Team Members and bench strength for leadership roles.
• Collaborate with Chef Team on initiatives and daily operating norms.
• Foster hospitality to create memorable guest experiences.

Skills

Leadership

Communication

Conflict resolution

Team development

Hospitality

Education

High School Diploma or Equivalent

Job description

Front of House Manager

The Front of House Manager works directly with the General Manager and the Assistant General Manager to ensure the day to day operational success of the location. They oversee Team Member satisfaction, development training and follow up. Additionally they are responsible for guest satisfaction, maintaining unparalleled service standards, executing high level culinary recipes/plating and adhering to company initiatives as rolled out by the Executive Team. The Front of House Manager partners with the General Manager and Assistant General Manager to uphold brand standards and to maintain the appearance/upkeep of the location. They should have a general financial acumen with an understanding of building sales, minimizing Prime Costs and maintaining Standard Operating Procedures (SOPs).

Job Design:

The Front of House Manager will be assigned to a primary location, but may be asked to work at alternate locations if the need should arise.

Core Objectives of this Role (this list is not all inclusive) :

• General Financial Acumen that includes Sales, Labor, Prime Cost, Budgeting and Ordering

• General understanding of the entire operation, not limited to any particular department but more specifically, every department in all aspects of our business model

• Ownership Mentality in regards to the individual location and the brand, working directly with the General Manager in all aspects of the day to day operations

• Culinary Awareness and skill set that is collaborative with the Chef Team on company initiatives, rollouts, and day to day operating norms

• Focus on Hospitality, creating Magical and One-of-a-kind experiences for our guests either directly or through our Team Members

• Collaborative approach with the General Manager and the other Assistant Managers and/or Assistant General Manager to implement and uphold company standards, initiatives, etc as it pertains to HR in the location

• Developmental strategy with Team Members, fostering an environment of continual growth and in turn, bench strength for our leadership team

• Strong attention to detail in all aspects of the business and day to day operations

• Completion of any other duties as assigned by the General Manager

Job Requirements:

• High School Diploma or Equivalent

• Minimum of 2 years of previous restaurant management, or similar management experience

• Excellent oral and written communication skills combined with outstanding leadership, interpersonal and conflict resolution skills

• Must be able to work 45+ hours per week and have open availability on Weekdays, Week Nights, Weekends and Holidays

• Must be physically able to stand, bend or stoop and lift up to 50 pounds

• Must be Servsafe certified

• Must be proficient in Food and Alcohol Safety