Front of House Restaurant Manager

Hidden Valley Lake Association; California; On-site; USD 60,000 - 75,000; Full time

Job summary

Hidden Valley Lake Association in California seeks an experienced Front of House Restaurant Manager to oversee guest-facing operations at Greenview Bar and Grill, ensuring exceptional service, efficiency, and a welcoming dining experience.

You will lead FOH staff, manage scheduling and labor costs, coordinate with the kitchen and leadership team, and partner with the F&B Director to meet budgeting and revenue goals.

Qualifications

• Bachelor's degree in hospitality or related field, or 3–5 years of related experience.
• Strong leadership and staff development skills with a service focus.
• Experience in restaurant operations, budgeting, and cost control.

Responsibilities

• Oversee all front-of-house operations to ensure exceptional service.
• Lead FOH staff, manage scheduling and labor costs, and training.
• Coordinate with kitchen and leadership to meet financial goals.

Skills

Analytical skills

Verbal and written communication

Project management

Detail-oriented

Microsoft Office proficiency

TOAST POS

FOH leadership

Education

Bachelor's degree

Tools

TOAST POS

Labor cost control tools

Job description

• Base Pay $60,000.00 - $75,000.00 / Year
• Job Category Restaurant Manager
• Employee Type Exempt - FT
• Required Degree 4 Year Degree
• Manage Others Yes

Join our team in beautiful Hidden Valley Lake! We are an HOA nestled in affordable, southern Lake Co, CA with over 3100 homes and 6,000 residents. Enjoy our 102 acre lake, private pool, over a dozen recreation areas, horse stables, and a semi-private award winning 18 hole golf course and our Greenview Bar and Grill (greenviewbarandgrill.com).

The Front of House (FOH) Restaurant Manager will be working in the Greenview Bar and Grill and is responsible for overseeing all guest-facing operations of the restaurant to ensure exceptional customer service, efficient operations, and a positive dining experience. This position leads and develops front-of-house staff, maintains service standards, manages scheduling and labor costs, and works closely with the kitchen and leadership team to achieve operational and financial goals.

Requirements

ESSENTIAL DUTIES AND RESPONSIBILITIES

include the following. This list of tasks is illustrative ONLY and is not a comprehensive listing of all functions and tasks performed by positions in this class. It does not imply that all positions within the class perform all the duties listed, nor does it necessarily list all possible duties that may be assigned.

• Assume duties of the Restaurant Manager, including but not limited to scheduling FOH staff; coordinating with kitchen staff; overseeing restaurant accounting, cash-handling procedures, opening and closing procedures; and maintaining FOH storage organization.
• Assist the F&B Director with FOH server training, including menu knowledge, service techniques, wine knowledge, POS training, and customer service skills. Ensure staff compliance with ServSafe and ABC training requirements.
• Assist with budgeting and cost-control initiatives, monitor labor costs and maintain staffing levels appropriate to business needs.
• Review payroll, timekeeping, and scheduling records for accuracy.
• Help achieve revenue goals through effective service and operational management.
• Ensure guests receive exceptional service and a welcoming dining experience. Address guest concerns, complaints, and special requests promptly and professionally.
• Maintain high standards of hospitality and customer satisfaction. Monitor restaurant cleanliness, organization, and presentation standards.
• Monitor dining room operations to ensure efficient service and guest flow. Develop and maintain positive relationships with members, guests, and patrons. Attend monthly Food & Beverage Committee meetings.

SUPERVISORY RESPONSIBILITIES

Directly supervises all FOH restaurant staff. Fosters a positive, service-oriented work environment. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include recruiting, interviewing, hiring, training, and developing FOH team members; scheduling, planning, assigning, and directing work; conducting employee meetings as necessary; informing employees of new policies and procedures; providing performance feedback; and addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Strong analytical, strong verbal, and written communication skills
• Ability to develop and execute projects under tight time constraints
• Highly organized, accurate and detail-oriented
• Strong conceptual skills with a high level of creativity and the ability to manage projects from conception through implementation
• Proficiency in Microsoft Office, TOAST and its component programs and Internet applications
• Ability to maintain a positive work atmosphere by communicating effectively with clients, customers, co-workers, and management

EDUCATION and/or EXPERIENCE

Bachelor's degree (B.A.) from a four-year college or university, or three to five years of related experience and/or training, or an equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 40 pounds and frequently lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Must be able to move throughout the restaurant during shifts.

Must be able to work evenings, weekends, holidays, and special events as required.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to outside weather conditions. The employee is occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually loud.

EQUAL OPPORTUNITY EMPLOYER

We are an Equal Opportunity Employer and are committed to providing a workplace free from discrimination and harassment. Employment decisions are based on business needs, job requirements, and individual qualifications, without regard to race, color, religion, sex, gender identity or expression, sexual orientation, national origin, ancestry, age, disability, medical condition, genetic information, marital status, veteran status, or any other status protected by applicable federal, state, or local law. We value diversity and are dedicated to fostering an inclusive environment for all employees and applicants.