Front of House Manager - Food Service

Theodore Roosevelt Medora Foundation•Medora, ND

15d•Onsite

About The Position

The Front of House Manager leads daily restaurant operations and is accountable for delivering a welcoming, efficient, and memorable guest experience. This hands-on leader works alongside the front of house team during service, trains and coaches employees, coordinates with back of house leadership, resolves guest concerns, maintains service and cleanliness standards, prepares schedules, and adjusts staffing to meet business needs. The position works in fast-paced fine dining, casual dining, and family dining environments, moving among dining rooms, service stations, kitchens, storage areas, and outdoor entry areas. Evening, weekend, and holiday availability is required, and shifts may extend beyond scheduled times depending on guest volume and operational needs. TRMF is located in Medora, North Dakota. The Life Skills Center provides a dining room, fitness center, and spaces for learning, wellness, and community.

Requirements

Previous front of house restaurant experience is required.
Excellent verbal and written communication skills, including giving shift direction, coaching employees, resolving conflicts professionally, and communicating with guests, team members, kitchen staff, and management.
Dependability and punctuality, including regular attendance and readiness to work scheduled shifts, including evenings, weekends, and holidays.
A positive, professional, approachable leadership style and the ability to remain calm, respectful, and solutions-focused during challenging service periods.
Ability to build teamwork, establish clear expectations, and collaborate with front of house, kitchen, and management teams.
Strong guest-service orientation, including anticipating needs, reading the dining room, responding with urgency, and coaching staff to provide welcoming, attentive service.
Thorough knowledge of table-service standards, dining room flow, service sequence, and guest relations practices.
Strong attention to detail, organization, and time management, with the ability to prioritize in a fast-paced environment.
Ability to operate point-of-sale systems and perform manager functions such as discounts, voids, refunds, payment reconciliation, and basic troubleshooting according to company policy.
Ability to maintain personal hygiene and comply with grooming, uniform, and food-safety requirements.
Ability to learn, apply, and model company policies, operating procedures, service standards, and management direction.
Ability to listen actively, de-escalate difficult interactions, identify practical solutions, and resolve guest complaints with empathy, sound judgment, and appropriate follow-through.
Ability to model warm hospitality, attentive service, respectful communication, product knowledge, and urgency in guest interactions.
Ability to identify operational problems, make timely decisions, implement practical solutions, and escalate issues when additional support or authorization is needed.
Ability to communicate effectively in English with guests and employees and understand menus, safety information, schedules, and operating procedures.
Follow company procedures and applicable food-safety and sanitation requirements, including handwashing, cross-contamination prevention, safe food and beverage handling, allergen awareness, cleaning and sanitizing, and reporting illness or unsafe conditions.
Obtain and maintain any food-handler or manager food-safety certification required by the company or applicable law.
Meet the physical demands of prolonged standing and walking; handling service items and equipment; reaching, bending, and moving through crowded areas; and lifting, balancing, and carrying trays or other items weighing up to 25 pounds.
Have close, distance, color, and peripheral vision, depth perception, and the ability to adjust focus.

Nice To Haves

Experience leading shifts, training employees, or supervising a food service team is strongly preferred.
Bilingual skills are a plus.

Responsibilities

Assist the Restaurant General Manager with onboarding, training, coaching, and evaluating front of house staff; communicate daily expectations and reinforce service, safety, sanitation, and operational standards.
Lead by example during service by assisting with seating and table service, monitoring the dining room, and coordinating communication between front of house and back of house teams.
Monitor cleanliness, table presentation, food quality, order accuracy, and service timing; correct concerns and communicate recurring issues to the Restaurant General Manager and kitchen leadership.
Engage with guests, anticipate needs, answer questions, resolve complaints within established guidelines, escalate serious issues when appropriate, and follow up on guest satisfaction.
Prepare weekly schedules based on business volume, employee availability, and labor guidelines; coordinate breaks and coverage, respond to call-offs, monitor overtime, and review and correct timekeeping records for payroll.
Monitor front of house supplies and inventory, receive and store deliveries, minimize waste, and place timely orders according to approved procedures and budget expectations.
Conduct pre-shift meetings; communicate reservations, events, menu changes, service priorities, and staffing assignments; and complete opening and closing procedures.
Monitor reservations, seating, wait times, table turns, and dining room flow; adjust sections and staffing to maintain timely, attentive service.
Maintain working knowledge of menus, ingredients, allergens, promotions, events, and services.
Complete shift reports, incident documentation, cash-handling controls, and opening or closing reconciliations according to company procedures.
Participate in workplace safety meetings, model safe practices, identify and correct hazards when possible, and report accidents, injuries, unsafe conditions, and food-safety concerns.
Promote restaurant offerings, events, and services by providing guests with enthusiastic and accurate information.
Maintain positive, professional relationships with guests, co-workers, and management consistent with TRMF values.
Direct, train, coach, and support front of house staff; assign work and sections, monitor performance, recognize strong performance, provide corrective feedback, document concerns, and escalate employee relations or disciplinary matters as appropriate.
Perform other related duties as required.