Front of House Manager- Kaluz Restaurant

ARKA RESTAURANT GROUP•Fort Lauderdale, FL

6d•$70,000 - $80,000•Onsite

About The Position

Kaluz Restaurant is seeking an experienced, motivated Front of House Manager to lead daily front-of-house operations at its established upscale dining restaurant in Fort Lauderdale, Florida. The role focuses on delivering exceptional guest experiences, maintaining high standards for hospitality and service, developing employees, and supporting the restaurant’s operational success. The manager will work hands-on on the restaurant floor and collaborate with the General Manager, Assistant General Manager, and kitchen leadership.

Requirements

At least 2 years of restaurant management experience.
Strong leadership, communication, and problem-solving skills.
Proven ability to coach, motivate, and hold employees accountable.
Genuine passion for hospitality and guest satisfaction.
Ability to remain organized, professional, and composed in a fast-paced environment.
Comfort making decisions, taking initiative, and managing multiple priorities.
Flexible availability, including evenings, weekends, and holidays.

Nice To Haves

Restaurant management experience in upscale, fine dining, or high-volume full-service restaurants.
Experience with restaurant scheduling, POS systems, and labor management.
Experience with Aloha POS, Hot Schedules, and Paycom HRIS.

Responsibilities

Lead, coach, and support servers, bartenders, hosts, and food runners.
Create a positive, professional, and accountable work environment.
Train and develop employees to consistently meet service standards.
Address performance concerns promptly and professionally.
Lead by example and maintain a strong presence on the restaurant floor.
Oversee daily front-of-house operations to ensure smooth and efficient service.
Maintain restaurant standards for hospitality, presentation, and guest satisfaction.
Handle guest concerns with professionalism and sound judgment.
Work with kitchen leadership to maintain communication and service quality.
Anticipate operational challenges and take initiative to resolve them.
Assist with employee scheduling, labor management, and staffing needs.
Monitor service efficiency, restaurant readiness, and daily performance.
Ensure compliance with company policies, food safety standards, and operational procedures.
Collaborate with the General Manager and Assistant General Manager to achieve restaurant goals.
Identify opportunities to improve service, teamwork, and overall performance.