FRONT OF THE HOUSE MANAGER - NORTH CHESTERFIELD, VA

Compass Group

1d•Onsite

About The Position

The Front of House (FOH) Operations Manager is a full‑service leader responsible for overseeing cafeteria operations, ensuring high standards in guest experience, retail service, catering, marketing initiatives, and daily front‑of‑house operations. This role partners closely with culinary and support teams to deliver exceptional service, maintain operational excellence, and exceed quality, safety, and sanitation standards. The FOH Operations Manager leads and develops a team of employees, manages costs, supports marketing and promotional efforts, and ensures a welcoming, efficient, and engaging environment for guests. This individual is expected to be hands‑on, flexible, and attentive to the day‑to‑day needs of the operation.

Requirements

Bachelor’s degree preferred, or equivalent professional experience
3–5 years of upscale food service experience, including at least 2 years in a management role
Proven experience supervising, scheduling, training, coaching, and managing teams
Strong understanding of FOH operations, retail service, and guest engagement
Knowledge of company and client policies, procedures, and work area operations
Operational knowledge of cash handling procedures and food service equipment
Excellent written and verbal communication skills
Proficiency in Microsoft Office (Word, Excel, PowerPoint)
ServSafe or Department of Health certification preferred
Ability to thrive in a fast‑paced, service‑driven environment with shifting priorities

Responsibilities

Oversee daily cafeteria operations from open to close, ensuring smooth front‑of‑house execution
Support and manage retail service, catering operations, marketing initiatives, and guest experience
Carry out supervisory responsibilities in accordance with organizational policies and applicable laws
Interview, hire, onboard, train, coach, and develop frontline employees and entry‑level managers
Plan, assign, and direct job duties to ensure proper staffing coverage and operational efficiency
Participate in employee meetings, performance reviews, and ongoing development planning
Lead by example to promote a positive, customer‑focused service culture
Ensure strict compliance with food safety, sanitation, and cleaning standards
Monitor and control labor, service flow, and operational costs while maintaining quality standards
Prepare and maintain daily volume trend analysis reports
Plan, promote, market, and execute special events, promotions, and catering programs
Collaborate with leadership on guest engagement strategies and continuous improvement initiatives
Perform additional duties as needed to support overall operations and business goals