Senior Front-of-House Leader – Guest Experience

Patachou Inc; Mason (OH); On-site; USD 42,000 - 56,000; Full time

Job summary

Patachou Inc. in Mason, OH is seeking an Assistant General Manager (FoH) to lead guest services, oversee staffing, and drive operational excellence on the front of house.

Collaborate with the GM to uphold service standards, mentor frontline teams, and ensure a welcoming dining environment. You will manage on-shift leadership for 5–6 hours, review daily operations, and support labor planning, guest recovery, and safety compliance.

Qualifications

• 2+ years of experience in food and beverage management.
• Experience leading FoH teams and understanding service standards, guest recovery, and POS systems.
• Valid food handler and liquor licenses as required by local regulations.
• Strong communication and interpersonal skills.
• Detail-oriented with the ability to prioritize tasks and meet deadlines.
• Passionate about guest service and team development.
• Professional, approachable, and solutions focused.
• Ability to handle confidential information with discretion.

Responsibilities

• Lead all FoH operations, including guest service, staffing, inventory control, and policy execution.
• Collaborate with the GM to meet budget goals, service standards, and adapt to business needs.
• Assist with hiring, onboarding, and training for FoH team members.
• Lead the floor for 5–6 hours per shift, coaching the team and ensuring smooth flow.
• Conduct daily pre-shift meetings to align goals and priorities.
• Review POS transactions for accuracy and compliance and handle guest recovery when needed.
• Support labor scheduling based on sales forecasts and guest demand.

Skills

FoH management

Staffing

Communication

POS systems

Guest service

Training & coaching

Tools

POS systems

Job description

Patachou Inc. in Mason, OH is seeking an Assistant General Manager (FoH) to lead guest services, oversee staffing, and drive operational excellence on the front of house.

Collaborate with the GM to uphold service standards, mentor frontline teams, and ensure a welcoming dining environment. You will manage on-shift leadership for 5–6 hours, review daily operations, and support labor planning, guest recovery, and safety compliance.