Front of House Manager: Guest Experience & Team Growth

Firebirds Wood Fired Grill; Florida; On-site; USD 42,000 - 66,000; Full time

Benefits offered by this job

401k with company match

Three weeks paid time off

Medical, Dental, Vision, LifeInsurance

Career growth opportunities

Job summary

Firebirds Wood Fired Grill in Florida is seeking a Service/Bar Manager to lead front-of-house operations with limited supervision, focusing on guest experience, team leadership, scheduling, and clear communication with the General Manager.

You will oversee dining room and bar presence, hire and develop hourly staff, manage bar inventory, bi-weekly wine/liquor/beer inventories, and partner with the GM to ensure smooth operations while delivering hospitality and quality service.

Qualifications

• Minimum 2 years high-volume, full-service restaurant experience.
• Warm, passionate, and committed to the industry.
• Excellent communication skills.
• Ability to remain calm, cool, and collected under pressure.
• Self-Actualized, motivated, and dependable.
• Self-discipline; maintained professional appearance.

Responsibilities

• Engages with the team members and the guests
• Maintains a strong presence in the dining room, bar, and front door in order to ensure the guests are well taken care of and steps of service are being executed
• Oversees learning and development of hourly team
• Organizes scheduling for front of house team members
• Responsible for team development by interviewing and hiring front of house team members to maintain staffing goals
• Manages bar inventory and ordering
• Conducts inventory of wine, liquor, and beer bi-weekly in a team effort
• Partners with the General Manager to ensure all operations run smoothly

Skills

Excellent communication

Customer service

Calm under pressure

Team leadership

Job description

Firebirds Wood Fired Grill in Florida is seeking a Service/Bar Manager to lead front-of-house operations with limited supervision, focusing on guest experience, team leadership, scheduling, and clear communication with the General Manager.

You will oversee dining room and bar presence, hire and develop hourly staff, manage bar inventory, bi-weekly wine/liquor/beer inventories, and partner with the GM to ensure smooth operations while delivering hospitality and quality service.