High-Volume FOH Leader | Guest Experience & Growth

Meridian at Anaheim Hills; Anaheim (CA); On-site; USD 70,000 - 85,000; Full time

Benefits offered by this job

Competitive Pay

Quarterly Bonus

Health, Dental, and Vision insurance

Paid Time Off and Consecutive Days Off

Dining Discounts at Jazz Kitchen

Beignets Expressed

Job summary

Jazz Kitchen Coastal Grill and Patio in Anaheim seeks a Front of the House Manager to lead and manage all FOH operations, ensuring exceptional guest service and a strong beverage program.

The role directs service standards, staffing, and scheduling, coordinating with chefs and kitchen teams to drive successful shifts and guest satisfaction, while maintaining cleanliness and efficiency.

Qualifications

• 3 years minimum restaurant management experience in an upscale concept.
• 5 years preferred experience.
• Ability to work nights, weekends, and holidays.
• High-volume restaurant management experience preferred.
• Proficient in restaurant systems and financial controls.

Responsibilities

• Direct the standards and practices of service at Jazz Kitchen.
• Manage all Front of House positions.
• Work closely with other managers in driving successful shifts and motivating our team.
• Lead a FOH department that includes scheduling and driving the team to meet goals.
• Open or close the physical operation as needed.
• Communicate with all departments including Private Party manager, Chefs and kitchen team.
• Assist in Beignets Expressed as needed.
• Contribute to guest satisfaction ratings and sales goals.

Skills

Leadership

Communication

Organization

Multi-tasking

Hiring & Training

Scheduling

Restaurant POS

OpenTable

Microsoft Office

Guest Satisfaction

Tools

Aloha POS

OpenTable

Online reservations

POS systems

Job description

Jazz Kitchen Coastal Grill and Patio in Anaheim seeks a Front of the House Manager to lead and manage all FOH operations, ensuring exceptional guest service and a strong beverage program.

The role directs service standards, staffing, and scheduling, coordinating with chefs and kitchen teams to drive successful shifts and guest satisfaction, while maintaining cleanliness and efficiency.