Restaurant Manager

Busboys and Poets; Washington (District of Columbia); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k) with employer match

Paid time off (2–4 weeks)

Job summary

Busboys and Poets is seeking a Front-of-House Manager to lead daily front-of-house operations, drive culture-driven hospitality, and coach a diverse staff. This salaried role demands strong guest relations, scheduling oversight, and the ability to perform under pressure in a fast-paced environment.

The position includes supervising service, events, and floor operations while upholding company standards, delivering exceptional guest experiences, and working closely with kitchen and events teams.

Qualifications

• Minimum 2 years as Front-of-House/Floor Restaurant Manager in a full-service setting.
• High school diploma or equivalent; hospitality certification preferred.
• Strong teamwork, communication, and guest service skills.

Responsibilities

• Oversee daily front-of-house operations and service quality.
• Train, coach, and develop staff; ensure scheduling coverage.
• Resolve guest concerns with professionalism and speed.
• Collaborate with Managers and Events Team to execute events.

Skills

Team leadership

Customer service

Communication skills

Staff training

Time management

Education

High school diploma / GED

Hospitality management certification

Tools

POS system

Scheduling software

Payroll software

Job description

Busboys and Poets is a restaurant/bar/bookstore/event space/community where racial and cultural connections are consciously uplifted and a place to take a deliberate pause and feed your mind, body and soul. It is also a space for art, culture and politics to intentionally collide. We believe that by creating such a space we can inspire social change and begin to transform our community and the world.

Busboys and Poets is seeking an ambitious, hardworking, people-centric individual with proven experience managing across departments as a Front-of-House Manager. In this fast-paced, dynamic work environment, you will deliver training to our diverse staff, as well as managing the overall operation and being an expert in guest relations. The person in this role will represent Busboys and Poets values, including integrity and open and honest communication.

Position Summary

The Front-of-House Manager oversees daily front-of-house operations, ensuring culture-driven hospitality, strong team performance, and consistent execution of company standards. This role leads service, staffing, and floor operations while actively managing and executing daily events.

This role focuses on supervising and developing team members, ensuring proper scheduling and shift coverage, maintaining service quality and cleanliness, and resolving guest concerns in real time. The Front-of-House Manager is expected to perform under pressure, adapt to business needs, and uphold Busboys and Poets standards while delivering culture-driven hospitality.

Job Type: Full-time, Exempt, Salaried/ 50 hour work week

Starting Salary: $65,000-$70,000

COMPANY BENEFITS

• competitive pay and benefits including a wide choice of health insurance
• dental insurance
• vision insurance
• 401(k) retirement plan with employer match of 5%
• 2 weeks vacation time which increases to a maximum of 4 weeks with tenure
• 1 week sick leave per year
• $34 per day food credit
• designated company paid parking
• paid parental leave
• early wage access
• short term and long term disability
• a free life insurance policy up to 1.5x your annual salary
• pet insurance
• professional development reimbursement
• yearly technology stipend
• a smart casual dress code

Responsibilities

• Serving as an Advocate for the Busboys and Poets brand
• Upholding Busboys and Poets standards for employee performance and guest service
• Promoting cooperative effort, a team spirit, and good morale among employees
• Coaching and developing other staff members up to be promoted
• Evaluating employee performance, resolving personnel problems or grievances and ensuring that all information related to personnel is properly documented in the employee's files
• Conducting and attending staff meetings, such as preshifts (daily) and manager meetings (weekly)
• Coordinating and facilitating existing training programs for new hires
• Working closely with fellow Managers and the General Manager to ensure effective business operations
• Investigating and resolving guest complaints regarding food quality, service, or accommodations in a polite, friendly manner and while delivering excellent customer service
• Supervising staff in terms of food preparation, customer service, cleaning, and repairs to restaurant and grounds
• Understanding and coaching on all software, including payroll, POS, waitlist, accounting, scheduling, etc
• Managing one or more department schedules, as needed
• Monitoring compliance with health and fire regulations
• Arranging for equipment maintenance and repairs, and coordinating services such as waste removal and pest control and order and purchase equipment and supplies
• Counting money and making bank deposits
• Looking over financial statements, sales reports and other performance data to gauge productivity and achieve daily, weekly and monthly sales goals
• Serving as point of contact for vendor account issues, skipped invoices, credits etc
• Coordinating with Kitchen Managers to ensure standards are being maintained for cleanliness, sanitation and safety
• Managing seamless execution of events with the support of the Events Team
• Ensuring the cleanliness of the space
• Performing daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked properly, as well as reaching out for support when equipment is not functioning
• Helping with duties of other employees (i.e. host, busser, server, cook, etc.) when necessary because of an unexpected absence or extra volume
• Maintaining a working knowledge of all menu items, products and production procedures
• Performing some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks, when necessary
• Performing other work-related duties as assigned

Requirements

• Served as a Front-of-House/Floor Restaurant Manager at a full-service restaurant for at least 2 years
• High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required; hospitality and restaurant management certification or college degree preferred
• Strong team-building and communication skills to train and motivate employees
• Excellent customer service, treating guests like family
• Strong time management skills and accuracy to deal with a variety of duties Strong technical aptitude and computer skills (e.g., Web-based applications, Mobile applications, Excel, Word)Willingness to work evenings, weekends and holidays, as required
• Ability and commitment to meet deadlines, even during high volume periods.Must have current licensure (Food Safety, ABRA, ServSafe, Alcohol Awareness) or be able to acquire appropriate licensure for jurisdiction in which employed within 30 days.

PHYSICAL DEMANDS

The work that restaurant managers do is both physically and mentally demanding. You are on their feet much of the time. Managers must be able to taste raw and cooked food as well as carry up to 50 pounds, at times. Restaurant managers typically work forty-five to fifty hours a week. However, because the restaurant serves the public and is open on weekends and at night, managers may work longer, irregular hours. Please also note that, as a restaurant manager, you may be asked to change locations, at times.

Busboys and Poets is an Equal Opportunity Employer