Front of House Manager Crow's Bench - Year Round

Alterra Mountain Company•Dundee Township, IL

4d•$50,000 - $55,000•Onsite

About The Position

Manage all operational and financial aspects of the Front of House (FOH) at Crow’s Bench to deliver an exceptional guest experience. This hands-on leadership role oversees team hiring, training, coaching, scheduling, and daily service execution, while maintaining strict financial controls, budgeting, and beverage program profitability. The FOH Manager works in close partnership with the Chef to ensure seamless front-to-back-of-house coordination and is proficient in stepping into any FOH role (bartending, serving, hosting, bussing) as needed during shifts.

Requirements

ABC Alcohol Training
ServSafe
Allertrain
Valid driver's license
POS (Shift4Dine)
Microsoft Office suite
PowerBI and D365
Inventory management systems
Inventory & cash handling experience
High School degree or Equivalent
Two to five years general F&B experience
1 year supervisory/management F&B experience

Nice To Haves

Experience as a Sommelier and/or Cicerone very beneficial
Bachelor’s degree or equivalent career experience preferred

Responsibilities

Hire, train, onboard, coach, and correct all FOH personnel to maintain high standards of hospitality and performance.
Create and manage weekly FOH schedules, ensuring optimal coverage based on business volume and reservations.
Manage FOH financial aspects, including budgeting, daily cash balancing, labor, and operational controls.
Create, cost out, and update the drink menu to ensure alignment with target profit margins.
Partner directly with the Crow’s Bench Chef to bridge front- and back-of-house operations for seamless meal service.
Order all FOH products, maintain proper inventory pars, and execute monthly FOH product inventories.
Maintain working proficiency in all FOH positions (bartending, serving, host, and busser) and actively support or jump into these roles during shifts when operational needs require.
Oversee daily restaurant opening and closing procedures, ensuring all staff arrive on time, are properly uniformed, and complete assigned duties to prepare the restaurant for service.
Map out and manage daily dining reservations to optimize seating flow and table turns.
Shovel snow.
Plan and execute special events like holiday dinners, private dining experiences, and music series.
Other duties as assigned