Front of House Manager: Service Leader & Team Builder

StaffedUp; Alpharetta (GA); On-site; USD 55,000 - 75,000; Full time

Job summary

JINYA Ramen Bar is seeking a Front of House Manager to lead service, hospitality, and guest experience. As FOH Manager you will guide daily operations, mentor front-of-house staff, and partner with leadership to uphold brand standards in a fast‑paced restaurant.

Responsibilities include delivering steps of service, managing Scheduling, labor costs, inventory, safety, and beverage quality. You will coordinate with back-of-house, enforce sanitation, train teams, and ensure a welcoming dining

Qualifications

• Minimum 2 years of restaurant or hospitality management experience.
• Proven leadership and communication skills.
• Ability to multitask effectively in a fast-paced environment.
• Experience managing labor, inventory, and service standards.
• Knowledge of POS systems such as ALOHA or similar.
• Basic computer skills for scheduling and reporting.

Responsibilities

• Maintain exceptional service and hospitality standards.
• Lead, train, and develop front-of-house team.
• Create front-of-house schedules based on sales forecasts.
• Oversee cleanliness, safety, and beverage handling standards.
• Coordinate daily front-of-house and back-of-house operations.

Skills

Restaurant management

Leadership

Multitasking

Labor cost control

Inventory management

POS systems

Scheduling

Team development

Communication

Customer service excellence

Education

High school diploma preferred

English proficiency (read, write, speak); Spanish a plus

Tools

ALOHA POS

Job description

JINYA Ramen Bar is seeking a Front of House Manager to lead service, hospitality, and guest experience. As FOH Manager you will guide daily operations, mentor front-of-house staff, and partner with leadership to uphold brand standards in a fast‑paced restaurant.

Responsibilities include delivering steps of service, managing Scheduling, labor costs, inventory, safety, and beverage quality. You will coordinate with back-of-house, enforce sanitation, train teams, and ensure a welcoming dining