Front of House Manager

Hotel Versailles•Versailles, OH

About The Position

The Front of House Manager leads daily front-of-house operations at Silas, ensuring an exceptional guest experience through outstanding service, operational excellence, and team leadership. The role oversees front-of-house staffing, scheduling, payroll administration, onboarding, training, dinner service execution, guest satisfaction, and service standards. The manager is the primary leader on the dining room floor, coaching teammates in real time and coordinating with culinary, hotel, banquet, and bar teams to deliver seamless hospitality. The manager oversees service execution, staffing and labor practices, team development, guest recovery, reservations, guest-facing spaces, and front-of-house financial performance. The role partners with the Executive Chef on financial and operational strategies and with the Bar Lead on beverage education and service execution, while the Bar Lead retains ownership of cocktail development and the beverage program. The manager also supports private events, entertainment, special programming, service initiatives, and continuous improvement, and ensures compliance with health, sanitation, safety, and company policies.

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 ability to interpret financial statements, manage budgets, analyze key performance indicators, and drive revenue and profitability through operational decisions.
Sound decision-making 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 at Silas and uphold hospitality, service, and operational standards.
Lead 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 based on business volume, labor goals, events, availability, and service needs.
Manage front-of-house payroll and timekeeping, including payroll review, missed punches, labor reporting, shift changes, and time-off requests.
Lead onboarding, training, and development in hospitality standards, menu knowledge, service procedures, POS systems, reservation practices, and opening and closing responsibilities.
Coach and develop team members, provide feedback and accountability, and partner with leadership and Human Resources on hiring, evaluations, and corrective action.
Maintain guest satisfaction through floor presence, table touches, resolution of guest concerns, reservation management, and memorable guest experiences.
Maintain cleanliness, organization, ambiance, safety, and readiness of 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 with the Bar Lead.
Manage labor costs, operational expenses, service productivity, and revenue optimization for front-of-house operations.
Review financial metrics and operational data and develop strategies to improve profitability, guest satisfaction, and Silas's financial performance in partnership with the Executive Chef.
Partner with the Bar Lead on beverage education and service execution while recognizing the Bar Lead's ownership of cocktail development, beverage inventory, ordering, batching, and 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 adjustments to guest flow and revenue operations.
Coordinate interdepartmental communication and participate in leadership meetings, operational planning, and continuous improvement initiatives.
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 personnel decision authority related to hiring, performance, or disciplinary actions.