FOH Manager

OHM Concession Group; Pensacola (FL); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

Two weeks of paid vacation after one year

Discounted employee meals

Job summary

A leading restaurant management company in Florida seeks a Front of House Manager to oversee daily operations and ensure high-quality dining experiences. The role prioritizes exceptional customer service and involves coordinating staff and inventory while maintaining profitability. Candidates should demonstrate strong leadership and restaurant management skills along with a relevant degree. The position offers a competitive salary and benefits including medical insurance and paid vacation.

Qualifications

• College degree preferred; equivalent experience considered.
• Proven experience as a Restaurant Manager.
• Strong customer service leadership skills.

Responsibilities

• Coordinate daily Front of House restaurant operations.
• Deliver superior service and ensure high customer satisfaction.
• Forecast and manage inventory needs.

Skills

Leadership

Customer service

Financial management

Food and beverage operations

MS Word and Excel proficiency

Education

Bachelor of Science in Hotel or Restaurant Management

Job description

OHM Concessions Group owns, operates, and manages restaurants in airports across the United States. We pride ourselves on delivering excellent customer service while fostering a fun, fast-paced, and supportive work environment.

Position Summary

The Front of House (FOH) Manager is responsible for delivering a high-quality dining experience while motivating staff to provide exceptional customer service. This role oversees daily operations to ensure revenue, profitability, and quality goals are met. The FOH Manager leads by example, supports staff during peak periods, and ensures efficient front- and back-of-house coordination.

To be successful in this role, you must have strong leadership skills, hands‑on restaurant management experience, and the ability to oversee dining, kitchen, and bar operations while maintaining excellent guest engagement.

Responsibilities & Duties

Coordinate and oversee daily Front of House restaurant operations

Deliver superior service and ensure high customer satisfaction

Respond promptly, accurately, and professionally to customer complaints

Regularly review and maintain product and service quality

Organize, schedule, and supervise staff shifts

Forecast and manage inventory needs (food, paper goods, and cleaning supplies)

Ensure compliance with health, sanitation, and safety regulations

Maintain the restaurant’s professional image and recommend improvements

Control operational costs and identify opportunities to reduce waste and labor expenses

Train new and existing employees on customer service standards and best practices

Qualifications

College degree preferred; Bachelor of Science in Hotel or Restaurant Management is desirable (Equivalent experience and education will be considered)

Proven experience as a Restaurant Manager

Demonstrated customer service leadership experience

Strong knowledge of food and beverage operations, including menu items and ingredients

Solid financial and cost‑control management skills

Proficiency with computers, including MS Word and Excel

Must be eligible to work in the United States

Must consent to background and credit checks

Personal Requirements

Self‑disciplined, motivated, outgoing, and results‑driven leader

Professional appearance with a pleasant and courteous demeanor

Ability to motivate and lead teams to meet service and quality standards

Capable of managing multiple priorities in a fast‑paced environment

Strong communication skills with diverse teams

Ability to coordinate food, beverage, and labor costs while maintaining operational standards

Skilled in evaluating the qualifications and experience of job applicants

Accountabilities

Keep the Airport Director of Operations informed of significant issues, concerns, and successes

Take prompt corrective action or recommend alternative solutions when necessary

Complete job responsibilities and performance objectives in a timely and effective manner

Maintain strong working relationships to promote teamwork, morale, and productivity

Consistently represent OHM Concessions Group in alignment with its “We Care” philosophy

Perform additional duties as assigned

Working Conditions

Work hours may vary, including coverage for staff shortages or emergencies (Typical work week: approximately 50 hours)

Ability to perform all restaurant‑level functions, including deliveries when needed

Requires prolonged standing, bending, stooping, twisting, and lifting up to 45 pounds

Exposure to hot, cold, and potentially hazardous equipment

Regular use of phones, computers, and standard office equipment

Medical, dental, and vision insurance for full‑time employees

Two weeks of paid vacation after one year of service

Discounted employee meals

Competitive wages

OHM Concessions Group is committed to positively impacting the lives of our Associates, Families, and Business Partners. We provide equal employment opportunities to all individuals regardless of race, color, age, national origin, citizenship status, disability, religion, creed, gender, pregnancy, sex, sexual orientation, gender identity or expression, genetic information, marital status, veteran status or any other protected status under federal, state or local law. Reasonable accommodations are provided for qualified individuals with disabilities.