Front of House Manager - Elevate Guest Experience & Growth

Harri; Charlotte, Northern (NC, KY); Hybrid; USD 55,000 - 65,000; Full time

Benefits offered by this job

Paid time off

Employee dining discounts

Cross-training opportunities

Growth within Noble portfolio

Job summary

Rooster’s Wood-Fired Kitchen in SouthPark, part of Noble Food & Pursuits, seeks a Front of House Manager to lead a high-volume, full-service team with precision and hospitality. You’ll oversee service, train staff, manage reservations, and collaborate with culinary leadership to meet financial goals.

The role offers a salary range of $55,000 to $65,000 annually, paid time off, employee dining discounts, and opportunities to cross-train within a diverse portfolio of concepts.

Qualifications

• 2+ years in a management or supervisory role in a high-volume, full-service setting.
• Strong communication and hospitality skills with the ability to lead a team in providing genuine, attentive service.
• Ability to stay organized, manage scheduling, oversee floor operations, and resolve issues with professionalism.
• A collaborative mindset with a passion for food, beverage, and creating memorable guest experiences.

Responsibilities

• Oversee front-of-house operations to ensure smooth and consistent service.
• Work closely with the bar team to develop cocktails, introduce weekly features, and manage beverage standards, costs, and inventory.
• Train, coach, and support servers, bartenders, and hosts to deliver outstanding hospitality and uphold standards.
• Manage reservations, guest flow, and floor presence to provide a welcoming and efficient dining experience.
• Partner with the culinary team and leadership to achieve financial goals, maintain cost controls, and promote team success.

Skills

Restaurant leadership

Communication

Operations management

Team collaboration

Job description

Rooster’s Wood-Fired Kitchen in SouthPark, part of Noble Food & Pursuits, seeks a Front of House Manager to lead a high-volume, full-service team with precision and hospitality. You’ll oversee service, train staff, manage reservations, and collaborate with culinary leadership to meet financial goals.

The role offers a salary range of $55,000 to $65,000 annually, paid time off, employee dining discounts, and opportunities to cross-train within a diverse portfolio of concepts.