Front of the House Manager

JINYA Ramen Bar; Atlanta (GA); On-site; USD 50,000 - 70,000; Full time

Job summary

Join a leading restaurant as a Front of the House Manager, where you will oversee operations, ensure high service standards, and lead a dynamic team. You will be responsible for maintaining cleanliness and safety, managing costs, and providing excellent guest experiences. This role requires strong leadership and communication skills, with opportunities for professional development in a fast-paced environment.

Benefits

401(k)

Bonus based on performance

Company parties

Competitive salary

Dental insurance

Employee discounts

Health insurance

Paid time off

Training & development

Vision insurance

Qualifications

• Minimum 2 years’ experience in restaurant or hospitality.
• Proficiency in English; Spanish is a plus.
• Must be 21+ years old.

Responsibilities

• Maintain a safe, secure, and healthy work environment.
• Develop and manage the front of house team.
• Respond promptly to guest complaints.

Skills

Communication

Leadership

Interpersonal Skills

Education

High School Diploma

College Education

Tools

ALOHA

POS

MS Office

Job description

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Benefits:

• 401(k)
• Bonus based on performance
• Company parties
• Competitive salary
• Dental insurance
• Employee discounts
• Health insurance
• Paid time off
• Training & development
• Vision insurance

Job Details

Job Title: Restaurant Front of House Manager

Position Status: Exempt Salaried

Salary Range: Varies on Experience

Direct Oversight: FOH/Overall Restaurant Operations

Reports To: General Manager

Job Summary

The FOH Manager serves as an ambassador for JINYA restaurant concepts, ensuring food and service standards exceed expectations. They provide daily guidance and motivation to front of house team members, maximize productivity, maintain cleanliness, and uphold service and hospitality standards. They act as a liaison between guests and operations, leading by example.

Primary Responsibilities

1. Maintain a safe, secure, and healthy work environment by enforcing sanitation standards, complying with regulations, securing revenues, and overseeing safety protocols.
2. Ensure restaurant cleanliness, especially the front of house, and oversee safety and food safety standards.
3. Develop and manage the front of house team, supporting both front and back of house operations, and ensure quality control.
4. Manage service and hospitality standards, monitoring all aspects of service through the steps of service.
5. Control costs by managing labor, minimizing waste, and ensuring high-quality service. Manage beverage costs and inventory.
6. Order and review supplies, ingredients, and bar items, maintaining inventory levels and ensuring proper receipt of deliveries.
7. Create and manage schedules for front of house staff to optimize labor costs and meet business needs.
8. Oversee maintenance of front of house equipment, ensuring proper functioning and cleanliness.
9. Coordinate daily operations with the team, review sales, product quality, and organize shifts.
10. Evaluate team member performance, provide feedback, and administer disciplinary actions when necessary.
11. Respond promptly to guest complaints and corporate communications.
12. Work closely with the general manager to meet revenue and cost objectives.
13. Train and develop team members, cross-train to improve operational efficiency.
14. Ensure effective and efficient operation of front of house, providing excellent guest experiences.
15. Embrace and execute company mission, values, and culture.
16. Perform other managerial tasks as assigned.

Required Competencies

• Minimum 2 years’ experience in restaurant or hospitality, preferably in high-volume, fast-paced environments.
• Excellent verbal and written communication skills; ability to multi-task.
• Ability to read, comprehend, and write simple instructions and correspondence.
• Leadership skills to inspire and motivate teams, and present information effectively.
• Ability to work under pressure and conduct inventory assessments.
• Knowledge of restaurant systems (e.g., ALOHA, POS) and MS Office.
• Strong interpersonal skills, integrity, credibility, and commitment to the company's mission.
• Dependability and reliability.
• Must be 21+ years old.
• Experience in multicultural environments.
• Flexible working hours, including weekends and holidays.

Required Education

• High School Diploma preferred; college education is a plus.
• Proficiency in English; Spanish is a plus.
• Relevant city, state, and federal certifications, including alcohol and food handling permits.

Work Environment & Physical Demands

Operate in a professional restaurant setting, moving inside and outside. Ascend/descend ladders, communicate effectively, and address safety issues promptly. Frequently stand, walk, handle objects, reach, and lift up to 50 pounds. Work may be hot, humid, or wet.

Travel Requirements

Primarily local travel, with potential for training or meetings at other locations.

Note: This description is not exhaustive; duties may change or be added as needed. Accommodations can be provided for individuals with disabilities.