Front of House Manager - Luxury Resort Restaurant

Path Resorts•Sanbornton, NH

About The Position

Nestled in the scenic hills of Sanbornton, New Hampshire—just minutes from Tilton and Belmont—Steele Hill Resort offers breathtaking views overlooking Lake Winnisquam. Our upscale resort features over 150 guest rooms, a full-service family-style restaurant, and a wide array of indoor and outdoor amenities designed to create unforgettable guest experiences. We are seeking a dynamic and passionate Front of House Manager to join our Food & Beverage team. If you thrive in a fast-paced hospitality environment and take pride in delivering exceptional guest service, this is your opportunity to lead, inspire, and grow within a truly beautiful setting.

Requirements

Strong communication skills with the ability to engage effectively with guests and team members
Exceptional leadership with a hands-on, team-oriented approach
Creative thinker with the ability to drive new ideas and initiatives
High energy, positive attitude, and a passion for hospitality
Strong organizational, budgeting, scheduling, and problem-solving abilities
Commitment to delivering outstanding customer service
Minimum of 2 years of management experience in a Food & Beverage environment
High School Diploma or GED required
Ability to stand and/or walk for extended periods (4+ hours per day)
Ability to lift and carry up to 50 pounds
Comfortable working in environments with varying temperatures, noise levels, and typical restaurant conditions
Must follow all safety procedures in a moderately active work environment

Nice To Haves

At least one year of post-secondary education in a related field preferred
Associate degree (or higher) in Hospitality or related field strongly preferred

Responsibilities

Lead, mentor, and inspire front-of-house restaurant and banquet staff, fostering a positive and high-performing team environment
Oversee hiring, scheduling, training, coaching, and performance management in collaboration with HR and the Food & Beverage Director
Monitor and manage labor, beverage, and operational budgets to ensure financial efficiency
Maintain accurate inventory of supplies and equipment, ensuring proper storage and replenishment
Deliver and develop training programs focused on service excellence, wine knowledge, and guest satisfaction
Ensure full compliance with all health, safety, and sanitation regulations
Actively monitor guest experiences, ensuring timely service and resolving concerns with professionalism and care
Develop and implement innovative strategies to enhance revenue and elevate the dining experience
Enforce policies, procedures, and compliance with all federal, state, local, and ABC regulations
Review financial performance and maintain budgetary control in partnership with leadership
Participate in liquor inventory and scheduling for front-of-house staff
Perform additional duties as assigned