FOH Restaurant Assistant Manager

SPORTECH VENUES INC; Stamford (CT); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

PTO

Employee discounts

401K

Health insurance

Dental insurance

Vision insurance

Job summary

SPORTECH VENUES INC in Stamford, CT is seeking a Front of House Restaurant Manager to oversee daily FOH operations, ensuring excellent guest service, smooth dining room and bar operations, and effective staff management.

The role involves recruiting and training hosts, servers, bussers, and bartenders; managing reservations and seating; coordinating with the kitchen; and maintaining a clean, welcoming environment. Flexibility for nights, weekends, and holidays is required.

Qualifications

• Minimum 3 years of experience in a similar front-of-house management role.
• Strong leadership, communication, and interpersonal skills.
• Exceptional customer service and conflict resolution abilities.
• Ability to manage and motivate a diverse team.
• Proficiency in using restaurant management software and POS systems.
• Strong organizational and multitasking abilities.
• High school diploma or equivalent required; additional certification or degree in hospitality management is preferred.
• Food safety certification and knowledge of local health and safety regulations along with Sexual harassment training.
• Ability to work flexible hours, including nights, weekends, and holidays.
• Ability to stand for extended periods and lift at least 50 lbs.
• Ability to lift 25-50 lbs. at times.
• Ability to pass a corporate background check.
• Ability to obtain required licensing.
• Due to State licensing regulations applicants must be at least 18 years of age.

Responsibilities

• Ensure a high level of guest satisfaction by interacting with customers, resolving complaints, and handling special requests.
• Monitor and manage customer seating, reservations, and waitlists to optimize table turnover.
• Ensure the restaurant ambiance, cleanliness, and service meet brand standards.
• Recruit, train, and supervise front-of-house staff, including hosts/hostesses, servers and support staff.
• Schedule shifts, assign duties, and ensure adequate staffing levels during peak hours.
• Provide ongoing staff training on customer service, menu knowledge, and restaurant policies.
• Oversee all opening and closing procedures for the front of house.
• Ensure compliance with health and safety regulations, including sanitation standards.
• Monitor inventory levels for front-of-house supplies such as menus, utensils, and glassware.
• Work closely with the kitchen staff to ensure timely and accurate food service.
• Assist in managing budgets for labor, supplies, and other operational costs.
• Assist the AGM in planning and executing special events, private parties, or promotional activities.
• Maintain knowledge of the restaurant’s point-of-sale (POS) system, troubleshooting issues as they arise.
• Train staff on how to use the POS system and handle customer transactions efficiently.

Skills

Leadership

Communication

Interpersonal skills

Customer service

Conflict resolution

Team management

Organization

Multitasking

Education

High school diploma

Hospitality management degree

Tools

POS systems

Restaurant management software

Job description

Job Details: Job Location: Stamford, CT 06901, Position Type: Full Time, Salary Range: $60,000.00 - $65,000.00 Salary/year A Front of House Restaurant Manager is responsible for overseeing the day to day operations of the restaurants FOH area, ensuring excellent customer service, smooth operations and staff management.

The FOH manager oversees the dining room and bar areas to ensure efficient and high quality service. This role is responsible for managing customer interactions, supervising staff, coordinating with the kitchen and back of house and maintaining a clean and welcoming environment for guests. Front of house managers also oversee the interview and hiring processes for positions such as servers, hosts, bussers, and bartenders. They also oversee, direct, and actively participate in the training of personnel in these positions.

Key Responsibilities:

• Ensure a high level of guest satisfaction by interacting with customers, resolving complaints, and handling special requests.
• Monitor and manage customer seating, reservations, and waitlists to optimize table turnover.
• Ensure the restaurant ambiance, cleanliness, and service meet brand standards.
• Recruit, train, and supervise front-of-house staff, including hosts/hostesses, servers and support staff.
• Schedule shifts, assign duties, and ensure adequate staffing levels during peak hours.
• Provide ongoing staff training on customer service, menu knowledge, and restaurant policies.
• Oversee all opening and closing procedures for the front of house.
• Ensure compliance with health and safety regulations, including sanitation standards.
• Monitor inventory levels for front-of-house supplies such as menus, utensils, and glassware.
• Work closely with the kitchen staff to ensure timely and accurate food service.
• Assist in managing budgets for labor, supplies, and other operational costs.
• Assist the AGM in planning and executing special events, private parties, or promotional activities.
• Maintain knowledge of the restaurant’s point-of-sale (POS) system, troubleshooting issues as they arise.
• Train staff on how to use the POS system and handle customer transactions efficiently.

Benefits include

Benefits include PTO, employee discounts, 401K, health, dental & vison.

Qualifications:

• Minimum 3 years of experience in a similar front-of-house management role, preferably in a fast-paced or high-volume restaurant.
• Strong leadership, communication, and interpersonal skills.
• Exceptional customer service and conflict resolution abilities.
• Ability to manage and motivate a diverse team.
• Proficiency in using restaurant management software and POS systems.
• Strong organizational and multitasking abilities.
• High school diploma or equivalent required; additional certification or degree in hospitality management is preferred.
• Food safety certification and knowledge of local health and safety regulations along with Sexual harassment training.
• Ability to work flexible hours, including nights, weekends, and holidays.
• Ability to stand for extended periods and manage a fast-paced environment and lift at least 50 lbs.
• Ability to lift 25-50 lbs. at times.
• Ability to pass a corporate background check.
• Ability to obtain required licensing.
• Due to State licensing regulations applicants must be at least 18 years of age.