Front of House Manager

O; Springfield (MO); On-site; USD 50,000 - 65,000; Full time

Benefits offered by this job

401(k) & Roth 401(k) with company

Growth potential

Travel perks & discounts

Job summary

O’Reilly Hospitality Management is hiring a Front of House Manager in Springfield, MO for a new restaurant concept. You will lead, train, and mentor FOH staff, manage budgets, and oversee guest relations, POS operations, ambiance, and service quality to ensure guest satisfaction.

The role demands strong leadership, communication, and problem-solving skills. Expect a dynamic, safety-conscious work environment with opportunities for growth and employee engagement activities.

Qualifications

• Front-of-house management experience in food service or restaurant settings.
• Bachelor’s degree preferred, but not required.
• Minimum two years of restaurant management experience preferred.

Responsibilities

• Lead, train, and mentor FOH staff including recruitment, hiring, coaching, development, evaluations, and progressive discipline.
• Collaborate on the creation, management, and operation of departmental budgets and expense plans.
• Execute all front-of-house functions during opening and/or closing shifts, including guest relations, staff supervision, POS system operation, ambiance, and quality assurance of food and beverage items.
• Drive sales, service steps, and guest satisfaction.
• Enforce compliance with employment policies, ensure restaurant cleanliness, and maintain guest safety.
• Direct work for team members by setting hours, weekly schedules, and assigning tasks.
• Create a fun, safe environment through contests, theme nights, and incentives aligned with company values.
• Practice safe food handling procedures and oversee staff adherence.
• Demonstrate strong knowledge of food, liquor, beer, and wine; teach specifications to team members.
• Maintain a guest-first focus with excellent service standards.
• Support team member recognition and engagement programs.
• Set and communicate goals with the team; track and monitor progress to financial and personal targets.
• Clarify roles, responsibilities, and expectations for staff.
• Ensure compliance with safe alcohol serving certifications and guidelines.
• Conduct line checks before each shift.
• Monitor ticket times and maintain efficient service flow.
• Assist with inventory, ordering, and control of liquor, beer, wine, and food.
• Manage liquor and labor costs in alignment with P&L goals.
• Maximize productivity while balancing guest needs.
• Embrace OHM culture and safety.

Skills

MS Office

Restaurant operations

Leadership

Communication

Problem solving

Multitasking

Teamwork

Professional appearance

Customer service

Diplomacy

Education

Bachelor's degree preferred

Two years restaurant mgmt experience

Tools

POS systems

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

Full Time Hub, Springfield, MO, US

3 days ago Requisition ID: 6912

JOIN OUR TEAM!

We are proudly managed by O’Reilly Hospitality Management, LLC (\"OHM\")

At OHM, we are:

• A forward-thinking (and growing) company offering opportunities to engage your passions through sustainability efforts, health & wellness, community
  involvement, & philanthropic outreach efforts.
• Committed to empowering Team Members throughout all levels of leadership. Every Team Member has the opportunity to contribute in a unique way, making a real impact.
• Seeking supportive, collaborative, detailed-oriented people to join our team!

At OHM, we offer:

• 401(k) & Roth 401(k) with company match – full-time and part-time Team Members are eligible!
• Growth Potential and Career Advancement
• Hotel/Restaurant Travel Perks & Discounts!

Never wait for a paycheck again! OHM Team Members can sign up for earned wage access through DailyPay on day one!

Now Hiring: Front of House Manager
Location: Springfield - New Restaurant Concept (Coming Soon)

Lead, train, and mentor FOH staff, including recruitment, hiring, coaching, development, evaluations, and progressive discipline.

Collaborate on the creation, management, and operation of departmental budgets and expense plans.

Execute all front-of-house functions during opening and/or closing shifts, including guest relations, staff supervision, POS system operation, ambiance, and quality assurance of food and beverage items.

Drive sales, service steps, and guest satisfaction.

Enforce compliance with employment policies, ensure restaurant cleanliness, and maintain guest safety.

Direct work for team members by setting hours, weekly schedules, and assigning tasks.

Create a fun, safe environment through contests, theme nights, and incentives aligned with company values.

Practice safe food handling procedures and oversee staff adherence.

Demonstrate strong knowledge of food, liquor, beer, and wine; teach specifications to team members.

Maintain a guest-first focus with excellent service standards.

Support team member recognition and engagement programs.

Set and communicate goals with the team; track and monitor progress to financial and personal targets.

Clarify roles, responsibilities, and expectations for staff.

Ensure compliance with safe alcohol serving certifications and guidelines.

Conduct line checks before each shift (tasting items, checking temperatures/portions, verifying utensils).

Monitor ticket times and maintain efficient service flow.

Assist with inventory, ordering, and control of liquor, beer, wine, and food.

Manage liquor and labor costs in alignment with P&L goals.

Maximize productivity while balancing guest needs.

Embrace O’Reach, OHX Experience, Green Team, Guest Service, Team Member Satisfaction, and Safety culture.

Perform other duties as assigned.

Skills & Abilities

Proficient with Microsoft Office Suite (Word, Excel).

Knowledgeable in restaurant operations: food planning, purchasing, sanitation, security, personnel management, and reporting.

Pleasant, professional appearance and demeanor.

Strong leadership, organizational, and communication skills.

Ability to motivate and foster teamwork to meet food and service standards.

Skilled in problem-solving and resolving operational issues efficiently.

Ability to multitask and prioritize under pressure.

Excellent verbal and written communication skills.

Diplomatic approach to working with a variety of personality types.

Ability to deliver results and maintain a positive community reputation.

Education & Experience

Previous front-of-house management experience in food service or restaurant settings required.

Bachelor’s degree preferred, but not required.

Minimum two years of restaurant management experience preferred.

Proficiency in Microsoft Office Suite and common POS systems.

Hours

Must be able to work a flexible schedule, including nights, weekends, and holidays.

Physical Requirements of the Position

Light work: exerting up to 40 lbs. of force occasionally, up to 20 lbs. frequently, and/or negligible force constantly to move objects.

Walking and standing required to a significant degree.

Occasionally may be required to lift in excess of 50 lbs.

Physical Activity of the Position

Climbing, balancing, stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, pinching with fingers, typing, grasping, talking, hearing, and repetitive motion.

Environmental Conditions

Inside: Protection from weather but not necessarily from temperature changes (75% or more of the time indoors).

O’Reilly Hospitality Management, LLC, is an equal opportunity employer. Employment selection and related decisions are made without regard to age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, protected veteran status or other protected classifications.