Front of the House Manager- Fine Dining

Shunk Gulley; Florida; On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health insurance

Job summary

Gallion’s Fine Dining Restaurant is seeking a hands-on Front of House Manager to lead servers, bartenders, hosts, and support staff in an upscale dining environment. The role focuses on delivering consistently exceptional guest service while meeting operational goals.

The ideal candidate will supervise daily FOH operations, assist in recruiting and training, and maintain the highest standards of service, professionalism, and accountability, reporting to the General Manager to help achieve

Qualifications

• Previous Front of House restaurant experience required.
• Previous restaurant management or supervisory experience required.
• Strong understanding of upscale dining and professional Front of House service standards.
• Excellent leadership, communication, and interpersonal skills.
• Commitment to exceptional guest service and hospitality.
• Knowledge of food safety, sanitation, and proper food-handling procedures.
• Ability to work effectively in a team environment and remain calm under pressure.
• Self-motivated, dependable, and detail-oriented.
• ServSafe Certification required.

Responsibilities

• Lead, manage, and coordinate all Front of House operations, including servers, bartenders, hosts, and support staff.
• Ensure guests receive an exceptional dining experience through attentive, professional, and personalized service.
• Maintain a strong presence on the floor, actively supporting the team and monitoring service throughout each shift.
• Demonstrate excellent interpersonal skills when interacting with guests and employees, maintaining professionalism when addressing concerns or challenging situations.
• Monitor employee performance, service standards, appearance, and adherence to company policies and procedures.
• Maintain an elevated level of hospitality, cleanliness, organization, and presentation throughout the dining room and bar areas.
• Prepare FOH employee schedules and coordinate staffing levels based on business needs.
• Oversee daily administrative responsibilities, opening and closing procedures, and operational checklists.
• Assist the General Manager with recruiting, interviewing, hiring, onboarding, and training Front of House employees.
• Identify operational challenges, exercise sound judgment, and make effective decisions to resolve issues.
• Monitor guest feedback and promptly address complaints or service concerns.
• Assist the General Manager in achieving revenue, labor, cost-control, and overall profitability objectives.
• Monitor labor efficiency and ensure appropriate staffing levels without compromising guest service.
• Maintain strong food, beverage, wine, and cocktail knowledge to support the team and enhance the guest experience.
• Ensure compliance with food safety, sanitation, responsible alcohol service, and workplace safety standards.
• Promote teamwork, positive employee relations, accountability, and a professional work environment.
• Communicate effectively with the General Manager, kitchen leadership, and other members of management to ensure seamless restaurant operations.

Skills

Front of House experience

Restaurant management

Upscale dining standards

Leadership

Communication

Guest service

Food & beverage knowledge

English proficiency

POS systems

Job description

Gallion’s Fine Dining Restaurant
Front of the House Manager

Position Type: Full-Time

Compensation: Competitive, Based on Experience

Position Overview: The Front of House Manager is responsible for effectively managing, coordinating, and developing the entire FOH team while ensuring the restaurant consistently delivers exceptional guest service and meets operational and financial goals established by management. This position requires a strong hospitality background, exceptional leadership skills, attention to detail, and the ability to lead by example in an upscale dining environment. The ideal candidate is hands‑on, guest‑focused, organized, and committed to maintaining the highest standards of service, professionalism, and accountability.

Key Responsibilities

• Lead, manage, and coordinate all Front of House operations, including servers, bartenders, hosts, and support staff.
• Ensure guests receive an exceptional dining experience through attentive, professional, and personalized service.
• Maintain a strong presence on the floor, actively supporting the team and monitoring service throughout each shift.
• Demonstrate excellent interpersonal skills when interacting with guests and employees, maintaining professionalism when addressing concerns or challenging situations.
• Monitor employee performance, service standards, appearance, and adherence to company policies and procedures.
• Maintain an elevated level of hospitality, cleanliness, organization, and presentation throughout the dining room and bar areas.
• Prepare FOH employee schedules and coordinate staffing levels based on business needs.
• Oversee daily administrative responsibilities, opening and closing procedures, and operational checklists.
• Assist the General Manager with recruiting, interviewing, hiring, onboarding, and training Front of House employees.
• Identify operational challenges, exercise sound judgment, and make effective decisions to resolve issues.
• Monitor guest feedback and promptly address complaints or service concerns.
• Assist the General Manager in achieving revenue, labor, cost-control, and overall profitability objectives.
• Monitor labor efficiency and ensure appropriate staffing levels without compromising guest service.
• Maintain strong food, beverage, wine, and cocktail knowledge to support the team and enhance the guest experience.
• Ensure compliance with food safety, sanitation, responsible alcohol service, and workplace safety standards.
• Promote teamwork, positive employee relations, accountability, and a professional work environment.
• Communicate effectively with the General Manager, kitchen leadership, and other members of management to ensure seamless restaurant operations.

Required Skills & Qualifications

• Previous Front of House restaurant experience required.
• Previous restaurant management or supervisory experience required.
• Strong understanding of upscale dining and professional Front of House service standards.
• Excellent leadership, communication, and interpersonal skills.
• Strong food and beverage knowledge, including wine and cocktail service.
• Commitment to exceptional guest service and hospitality.
• Knowledge of food safety, sanitation, and proper food‑handling procedures.
• Ability to work effectively in a team environment and remain calm under pressure.
• Strong organizational, problem‑solving, and decision‑making abilities.
• Self‑motivated, dependable, and detail‑oriented.
• Basic computer skills and the ability to learn restaurant management and POS systems.
• Ability to read, write, speak, and understand English.
• Ability to encourage positive workplace behaviors and maintain employee accountability.
• Takes ownership of responsibilities and consistently maintains efficiency and quality of work.
• Maintains a professional appearance and demeanor while interacting with guests and employees.
• ServSafe Certification required.

Physical Requirements

• Ability to stand and walk for extended periods during scheduled shifts.
• Ability to reach, bend, stoop, and move throughout the restaurant.
• Ability to lift and carry up to 35 pounds frequently and occasionally lift or move up to 50 pounds.
• Ability to move food carts, equipment, supplies, and other restaurant‑related items as needed.

Scheduling Requirements

• Must be available to work evenings, weekends, and holidays as required by business needs.
• Must be flexible to work a schedule that supports restaurant operations and peak business periods.