FOH Service Leader — Elevate Guest Experience

Ontario Trillium Foundation; Riverside (IL); On-site; USD 52,000 - 68,000; Full time

Job summary

KPOT is seeking a Restaurant Service Manager to lead front-of-house operations, coach team members, and ensure exceptional guest experiences in a fast-paced environment. The role requires strong organization, multi-tasking, and real-time coaching.

You will oversee service during shifts, manage floor operations, monitor guest flow, handle guest concerns, and collaborate with the Operations Manager to align on KPIs, labor targets, and brand standards. Evening/weekend availability is essential.

Qualifications

• 2+ years leading full-service restaurant operations and bartending.
• Hold a State-Mandated Food Handlers Certification.
• Proficient in Toast POS, scheduling and inventory systems.
• Strong communication and guest-service orientation.
• Ability to work evenings, weekends, and holidays.

Responsibilities

• Recruit, train, and coach FOH team members.
• Conduct pre-shift meetings focused on service and brand standards.
• Maintain knowledge of brand standards, plate presentation, and procedures.
• Oversee floor operations, shift management, and labor targets.
• Address and resolve guest concerns promptly and professionally.
• Communicate with Franchise Partner and Operations Manager on daily performance.
• Lead all front-of-house operations during assigned shifts.
• Ensure consistent execution of KPOT’s interactive dining model.
• Monitor table turns and guest flow.

Skills

Leadership

Customer service

Communication

Team supervision

Multitasking

Hospitality

Education

Food Handlers Certification

Tools

Toast POS

Scheduling software

Inventory/purchasing platforms

Job description

KPOT is seeking a Restaurant Service Manager to lead front-of-house operations, coach team members, and ensure exceptional guest experiences in a fast-paced environment. The role requires strong organization, multi-tasking, and real-time coaching.

You will oversee service during shifts, manage floor operations, monitor guest flow, handle guest concerns, and collaborate with the Operations Manager to align on KPIs, labor targets, and brand standards. Evening/weekend availability is essential.