Front of House Manager

Hive Collective; West Palm Beach (FL); On-site; USD 52,000 - 68,000; Full time

Benefits offered by this job

50% Hive employee discount for you and

Immediate family discount

Paid holidays and PTO after initial?

Healthcare plan after eligibility

401k plan with up to 3% match

No Sundays

Professional growth opportunities

Job summary

Hive Collective in West Palm Beach is seeking an Assistant General Manager to lead daily front-of-house operations in our dining space. The role involves staffing, training, and ensuring exceptional guest experiences, with a focus on collaboration across teams and maintaining high service standards.

The position requires 3+ years in front-of-house restaurant management, strong leadership, and excellent communication. Weekend availability is expected, with a schedule of Tue–Sat, 1 pm to close.

Qualifications

• 3+ years in front-of-house restaurant management or a similar role, preferably in a high-end dining environment.
• Strong leadership, problem-solving, and communication abilities; adept at handling high-pressure situations with grace and professionalism.
• Familiarity with restaurant POS systems and scheduling software; knowledge of Toast/Sling a plus; understanding of hospitality industry best practices. Ability to read and understand English; basic math and computer skills
• Passion for hospitality, attention to detail, and a commitment to delivering memorable guest experiences. Ability to stand and walk for 8-10 hour shifts. Able to lift and carry trays, food, and beverages safely (up to 50 pounds). Flexibility in scheduling, including weekends and holidays
• Bachelor’s degree in Hospitality Management or a related field preferred but not required

Responsibilities

• Oversee daily front-of-house operations, including staff management, customer service, and workflow efficiency.
• Recruit, train, schedule, and supervise front-of-house team members, fostering a collaborative and professional environment.
• Ensure high standards of service and guest satisfaction, responding promptly and effectively to customer inquiries or concerns.
• Collaborate with the back-of-house, pastry, counter, and other teams to maintain seamless communication and exceptional dining experiences.
• Monitor and manage inventory, supplies, and front-of-house equipment to ensure operational readiness.
• Maintain compliance with health, safety, and cleanliness standards for the dining area.
• Develop and implement strategies to enhance customer engagement, improve service offerings, and increase revenue.
• Analyze sales and service data to identify trends, optimize performance, and contribute to financial goals.
• Create and maintain the Hive culture, focusing on collaboration over competition, high standards of excellence, and a fluid and flexible approach to restaurant operations.

Skills

Leadership

Customer focus

Adaptability

Problem-solving

Communication

Attention to detail

Collaboration

Education

Bachelor’s degree in Hospitality Management or related field

Job description

Assistant General Manager

Location: Hive Collective, West Palm Beach, Florida

Hive Collective is a dynamic and growing conglomerate dedicated to providing exceptional customer experiences through our retail, restaurant, and design businesses. We are currently seeking a passionate and experienced Front of House Manager to lead the operations of our vibrant dining space while ensuring our guests enjoy impeccable service.

Schedule is Tues - Sat, 1 pm to close

Key Responsibilities

• Oversee daily front-of-house operations, including staff management, customer service, and workflow efficiency.
• Recruit, train, schedule, and supervise front-of-house team members, fostering a collaborative and professional environment.
• Ensure high standards of service and guest satisfaction, responding promptly and effectively to customer inquiries or concerns.
• Collaborate with the back-of-house, pastry, counter, and other teams to maintain seamless communication and exceptional dining experiences.
• Monitor and manage inventory, supplies, and front-of-house equipment to ensure operational readiness.
• Maintain compliance with health, safety, and cleanliness standards for the dining area.
• Develop and implement strategies to enhance customer engagement, improve service offerings, and increase revenue.
• Analyze sales and service data to identify trends, optimize performance, and contribute to financial goals.
• Create and maintain the Hive culture, focusing on collaboration over competition, high standards of excellence, and a fluid and flexible approach to restaurant operations.

Competencies

• Leadership: Demonstrates the ability to inspire and guide a team toward achieving shared goals.
• Customer Focus: Consistently prioritizes the needs and satisfaction of guests to create exceptional experiences.
• Adaptability: Thrives in a dynamic environment and adjusts strategies to meet changing demands.
• Problem-Solving: Tackles challenges effectively with creative and practical solutions.
• Communication: Exhibits strong verbal and written communication skills to foster clarity and understanding.
• Attention to Detail: Maintains high standards in service quality and operational efficiency.
• Collaboration: Promotes teamwork and a positive workplace culture by building strong relationships with colleagues.

Benefits For You

• Dynamic and supportive work environment that values and prioritizes God, family, and work.
• Opportunities for professional growth and development.
• Engaging and collaborative company culture.
• 50% Hive Collective employee discount for you and immediate family members.
• Paid holidays and Paid Time Off (PTO) after initial employment period for Full-Time Employees;
• No work on Sundays and major holidays;
• Option to join Hive’s healthcare plan after meeting eligibility period and Full-Time status;
• Option to join Hive’s 401k plan with up to 3% match after 1 year of employment for eligible employees.

Requirements:

Qualifications

• Experience: 3+ years in front-of-house restaurant management or a similar role, preferably in a high-end dining environment.
• Skills: Strong leadership, problem-solving, and communication abilities; adept at handling high-pressure situations with grace and professionalism.
• Knowledge: Familiarity with restaurant POS systems and scheduling software; knowledge of Toast/Sling a plus; understanding of hospitality industry best practices. Ability to read and understand English; basic math and computer skills
• Attributes: Passion for hospitality, attention to detail, and a commitment to delivering memorable guest experiences. Ability to stand and walk for 8-10 hour shifts. Able to lift and carry trays, food, and beverages safely (up to 50 pounds). Flexibility in scheduling, including weekends and holidays
• Education: Bachelor’s degree in Hospitality Management or a related field preferred but not required