Front of House Manager

Compass Group

2d•$65,000 - $75,000

About The Position

As the Front of House Manager, you’ll play a key role in creating a welcoming, consistent, and high‑quality guest experience across our Café and Coffee Bar. You’ll support day‑to‑day operations, lead a diverse frontline team, and help deliver an exceptional food and beverage program within a high‑volume museum environment. You’ll report directly to the General Manager and work collaboratively with the broader venue, culinary, and production teams to ensure smooth service, strong financial outcomes, and a culture of hospitality.

Requirements

Experience leading teams in a café, bar, restaurant, or hospitality setting
Strong communication skills with the ability to collaborate across diverse teams
Confidence managing inventories, budgets, and ordering systems
Comfortable working a flexible schedule that includes evenings, weekends, and event‑based hours
Ability to multitask in a fast‑paced, guest‑focused environment
Creative approach to beverage programming with strong attention to detail
Working knowledge of hospitality operations and current market trends
Experience with finance, loss prevention, or HR processes
Certifications in alcohol service, safe food handling, and/or first aid (or willingness to obtain)
Understanding of state and local alcohol laws
Excitement for a museum‑based, event‑driven, seven‑day operation

Responsibilities

Lead, schedule, train, and develop a team of approximately 40 front‑of‑house associates
Oversee inventory management, ordering, and beverage purchasing (alcoholic and non‑alcoholic)
Support the supervision and training of responsible alcohol service
Partner with culinary and marketing teams to execute the culinary program and implement seasonal menus and beverage specials
Assist with museum and event‑driven catering operations
Maintain strong relationships with museum partners, vendors, production teams, and internal stakeholders
Manage financial aspects of bar and café operations, ensuring cost control and positive outcomes
Collaborate with house managers to align staffing and service levels with attendance and event volume
Ensure consistent execution of hospitality standards across all points of service
Maintain compliance with federal, state, and local food and alcohol service regulations