Front of House Manager

Midmark Corporation•Versailles, OH

About The Position

The Front of House Manager leads daily front-of-house operations at Silas, delivering an exceptional guest experience through outstanding service, operational excellence, and team leadership. The role owns front-of-house staffing, scheduling, payroll administration, onboarding, training, dinner-service execution, guest satisfaction, and service standards. As the primary leader on the dining-room floor, the manager coaches teammates in real time and coordinates with culinary, hotel, banquet, and bar teams to provide seamless hospitality. The position also oversees front-of-house financial performance, including labor costs, operational expenses, service productivity, and revenue optimization. In partnership with the Executive Chef, the manager reviews financial and operational data and develops strategies to improve profitability, guest satisfaction, and Silas’s overall financial success. The manager partners with the Bar Lead on beverage education and service execution; the Bar Lead retains ownership of cocktail development, beverage inventory, ordering, batching, and the beverage program.

Requirements

High school diploma and at least 5 years of relevant experience, or an equivalent combination of education and experience.
Confident, visible leadership during service and the ability to lead by example while fostering a positive, accountable team culture.
Ability to coach, mentor, and develop team members through constructive feedback and ongoing training.
Financial acumen, including the ability to interpret financial statements, manage budgets, analyze key performance indicators, and drive revenue and profitability through operational decisions.
Ability to make sound decisions in a fast-paced environment while maintaining professionalism.
Strong understanding of restaurant operations, labor management, scheduling, and service execution.
Ability to manage multiple priorities while maintaining attention to detail.
Experience with POS systems, reservation platforms, payroll, and labor reporting.
Ability to maintain high standards for cleanliness, organization, and operational efficiency.

Responsibilities

Lead daily front-of-house operations, ensuring exceptional hospitality, efficient service, and consistent execution of operational standards.
Manage dinner service, including pre-shift meetings, floor plans, station assignments, service pacing, table turns, guest recovery, and closing procedures.
Develop and manage front-of-house schedules according to business volume, labor goals, events, team availability, and service needs.
Manage front-of-house payroll and timekeeping, including payroll review, missed punches, labor reporting, shift changes, and time-off requests in accordance with company policies.
Lead onboarding, training, and development, covering hospitality standards, menu knowledge, service procedures, POS systems, reservation practices, and opening and closing responsibilities.
Coach team members, provide ongoing feedback and performance coaching, and partner with leadership and Human Resources on hiring, evaluations, and corrective action.
Maintain a visible floor presence, conduct table touches, resolve guest concerns, manage reservations, and foster memorable guest experiences.
Maintain cleanliness, organization, ambiance, safety, and readiness across guest-facing spaces.
Coordinate daily operations with culinary, bar, hotel, banquet, marketing, and leadership teams.
Lead front-of-house execution for private events, entertainment, and special programming, coordinating staffing and service needs and partnering with the Bar Lead on beverage execution.
Oversee front-of-house financial performance, including labor costs, operational expenses, service productivity, and revenue optimization.
Review financial metrics and operational data and, in partnership with the Executive Chef, develop and implement strategies to improve profitability, guest satisfaction, and financial performance.
Partner with the Bar Lead on beverage education and service execution while respecting the Bar Lead’s ownership of the beverage program.
Assist with planning and implementing service initiatives, promotions, and hospitality programming.
Ensure compliance with health, sanitation, safety, and company policies.
Monitor reservation trends and recommend operational adjustments to maximize guest flow and revenue.
Coordinate communication between departments to support smooth daily operations.
Participate in leadership meetings and contribute to operational planning and continuous improvement.
Assist with inventory and ordering of front-of-house operational supplies.
Perform additional duties as assigned to support business needs and guest satisfaction.
Lead and direct teammates’ work and exercise some authority over personnel decisions related to hiring, performance, or disciplinary actions.