FRONT OF HOUSE MANAGER

Compass Group•New York, NY

5d•$65,000 - $80,000•Onsite

About The Position

As the Front of House Manager, you’ll lead the guest-facing operations of a high-volume corporate dining program serving 300–500 guests daily. This is a dynamic, fast-paced environment where you’ll be highly visible on the floor, leading a team, engaging with guests and clients, and ensuring every detail of the operation delivers an exceptional experience. This is an exciting time to join the team as the operation is preparing to move to a larger location near 6th Avenue, nearly doubling in size and staffing. If you’re an energetic hospitality leader who likes to hit the ground running, build strong teams, and thrive in a growing operation, this is a great opportunity.

Requirements

2–3+ years of leadership experience in hospitality, foodservice, catering, restaurants, hotels, or corporate dining.
High-volume foodservice or hospitality experience strongly preferred.
Energetic, hands-on leadership style with the ability to hit the ground running.
Professional, polished presence with strong client and guest interaction skills.
Proven ability to lead, motivate, coach, and develop a team.
Strong communication, organization, and problem-solving skills.
Experience with POS systems and cash management preferred.
Ability to thrive in a fast-paced, constantly changing environment.
Passion for hospitality and creating an exceptional guest experience.

Responsibilities

Lead, coach, and motivate a team of front-of-house associates to deliver exceptional hospitality.
Manage 3 FOH attendants/cashiers and support staffing, scheduling, training, and performance development.
Oversee daily café, retail, POS, cash handling, and guest service operations.
Serve as a visible and approachable leader for guests, clients, and visitors.
Maintain a neat, clean, welcoming, and professional dining environment.
Monitor service standards, presentation, and overall guest satisfaction.
Partner with culinary and catering teams to ensure seamless service execution.
Quickly and professionally address guest concerns and operational challenges.
Support the operation through periods of high volume, serving 300–500 guests daily.
Ensure compliance with company, food safety, sanitation, and operational standards.
Help prepare the team for the upcoming expansion into a larger, significantly scaled operation.