Front of House Manager

Harborside Healthcare; Charlotte Amalie (United States Virgin Islands); On-site; USD 52,000 - 55,000; Full time

Benefits offered by this job

Medical Coverage

Life Insurance

Paid Time Off

Job summary

Bolongo Bay is seeking a Front of House Manager to lead daily operations across resort dining venues, ensuring exceptional guest experiences and smooth service during peak periods.

You will manage FoH staff, coordinate with kitchen and events, monitor service standards, and drive guest satisfaction while upholding safety and budget goals.

Qualifications

• Minimum 2–3 years of restaurant supervisory or management experience.
• Experience in resort, all‑inclusive, or family-owned hospitality settings preferred.

Responsibilities

• Greet guests and ensure welcoming atmosphere; manage seating and service flow.
• Provide FoH management support across resort dining venues as needed.
• Coordinate with kitchen and Events/Sales teams for weddings, banquets, and special events.
• Coach and supervise front‑of‑house staff; conduct pre‑shift briefings.
• Oversee reservations, daily reporting, and cash handling procedures.

Skills

Guest-first mindset

Organizational skills

Attention to detail

Team leadership

Problem solving

Budget awareness

Tools

POS systems

Table management software

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Front of House Manager

IGGIES FOH Full Time Management St. Thomas, St Thomas, VI

3 days ago Requisition ID: 1130

Salary Range: $52,000.00 To $55,000.00 Annually

Position Summary:

The Front of House (FoH) Manager is responsible for leading and overseeing the daily operations of the resort’s dining venues, ensuring an exceptional guest experience that reflects Bolongo Bay’s commitment to outstanding hospitality. This role requires a hands‑on leader with strong communication, organizational, and problem‑solving skills, capable of motivating a team, maintaining high service standards, and ensuring seamless operations, particularly during peak service periods.

As the primary link between guests, front‑of‑house team members, and the kitchen, the FoH Manager ensures efficient coordination, consistent service quality, and a welcoming, family‑friendly atmosphere. The position also plays an important role in driving financial performance, developing and supporting team members, enhancing guest engagement, and maintaining the vibrant, relaxed, and uniquely Caribbean spirit that makes Bolongo Bay a special dining destination.

Duties & Responsibilities :

• Greet guests warmly, ensure prompt seating, and maintain a welcoming atmosphere. Monitor dining areas to ensure smooth service flow and consistent quality.
• Provide Front of House management support across all resort restaurants and dining venues, as operationally required.
• Work at different restaurant locations based on business needs, staffing levels, occupancy, and service demands.
• Handle guest concerns or complaints professionally, resolving them quickly to ensure guest satisfaction.
• Ensure all service standards, resort policies, and guest expectations are met or exceeded.
• Direct and supervise front‑of‑house staff including servers, server assistants, bartenders, and hosts/hostesses.
• Conduct daily pre‑shift meetings to communicate service goals, menu updates, and guest notes.
• Assign sections, manage breaks, and adjust staffing during service based on guest volume.
• Provide coaching, training, and ongoing performance feedback to team members.
• Oversee table assignments and manage reservations to maximize seating efficiency.
• Ensure proper setup and cleanliness of dining areas before, during, and after service.
• Monitor food and beverage delivery times, ensuring efficiency and accuracy.
• Coordinate with the kitchen to manage special dietary needs, large parties, or special events.
• Support FOH service for weddings, banquets, and resort functions, coordinating with Events and Sales teams.
• Ensure accurate daily reporting, POS reconciliation, and compliance with cash‑handling procedures.
• Support cost control initiatives, including labor and beverage/service costs, aligning with budget goals.
• Maintain proficiency with reservation systems, POS software, and reporting tools; troubleshoot system issues as needed.
• Gather and report guest feedback to help drive continuous improvement and strengthen guest loyalty.
• Assist with scheduling, timekeeping, and ensuring adequate coverage during peak hours.
• Monitor inventory of front‑of‑house supplies, requesting replenishments as needed.
• Support recruitment, selection, onboarding, and ongoing training of new team members, ensuring they are equipped to deliver the resort’s service standards.
• Oversee and support front‑of‑house cash handling procedures, ensuring accuracy, accountability, and timely completion of daily financial reports, as applicable.
• Ensure strict compliance with all health, safety, food handling, and sanitation requirements, in accordance with resort policies and local regulations.
• Monitor and uphold employee grooming, uniform, personal hygiene, and professional appearance standards at all times. Maintain consistent operational readiness for health inspections, internal reviews, and resort quality assurance audits.
• Cultivate a positive, energetic, and guest‑focused team culture where collaboration, accountability, recognition, and genuine enjoyment are integral to the daily work environment, reflecting the warm hospitality and vibrant Caribbean spirit of Bolongo Bay.

Skills & Abilities :

• Exceptional interpersonal skills and a guest-first mindset.
• Strong organizational and multitasking abilities.
• Great attention to detail and quality control.
• Ability to motivate and manage a diverse team while fostering a positive and energetic workplace culture.
• Strong problem‑solving skills, with the ability to anticipate challenges and implement proactive solutions.
• Financial awareness to monitor labor and beverage/service costs in alignment with budget goals.
• Comfortable with technology including POS, table management, and reporting systems.
• Physical ability to stand, walk, and move quickly for extended periods.

Education and Experience:

• Minimum 2–3 years of restaurant supervisory or management experience, preferably in a resort or hospitality environment.
• Experience in an all‑inclusive or family‑owned hospitality setting preferred.

Qualifications:

• Strong leadership, communication, and conflict resolution skills.
• Ability to remain calm and effective under pressure in a fast‑paced environment.
• Working knowledge of POS systems, table management software, and restaurant operations.
• Food safety certification preferred.

Company Benefits

• Medical Coverage (medical, dental, vision)
• Life Insurance
• Paid Time Off (vacation, bereavement, and holidays).