Front of House Manager

Coulter Services; Springfield (MO); On-site; USD 45,000 - 65,000; Full time

Job summary

Coulter Services in Springfield, MO is seeking a Lead Front-of-House Restaurant Operations professional to oversee daily FOH functions and ensure a smooth service experience with exceptional guest satisfaction.

You will supervise front-of-house staff, set service standards, and coordinate staffing and resources to meet demand while maintaining a positive dining environment.

Qualifications

• Proven leadership experience in a guest-facing restaurant environment.
• Strong knowledge of food safety and inventory controls.
• Ability to manage budgets, monitor costs, and optimize service operations.
• Excellent communication, coaching, and problem-solving skills.
• Flexible availability, including evenings, weekends, and holidays.

Responsibilities

• Supervise, train, and support front-of-house staff to maintain high performance.
• Ensure excellent guest service by addressing concerns, setting service standards, and promoting a positive dining environment.
• Manage operational planning, including staffing schedules and alignment of resources to demand.
• Administer budgets and cost controls to support financial targets.
• Oversee food safety compliance, inventory management, and service flow to maintain quality and efficiency.

Skills

Leadership

Guest service

Food safety

Inventory control

Budget management

Communication

Coaching

Problem-solving

Flexible hours

Job description

Lead Front-of-House Restaurant Operations

Oversee daily front-of-house restaurant functions to ensure a smooth service experience and exceptional guest satisfaction.

Key Responsibilities

• Supervise, train, and support front-of-house staff to maintain high performance and professionalism.
• Ensure excellent guest service by addressing concerns, setting service standards, and promoting a positive dining environment.
• Manage operational planning, including staffing schedules and alignment of resources to demand.
• Administer budgets and cost controls to support financial targets.
• Oversee food safety compliance, inventory management, and service flow to maintain quality and efficiency.

Qualifications & Skills

• Proven leadership experience in a guest-facing restaurant environment.
• Strong knowledge of food safety practices and inventory controls.
• Ability to manage budgets, monitor costs, and optimize service operations.
• Excellent communication, coaching, and problem-solving skills.
• Flexible availability, including evenings, weekends, and holidays.