Front of House Manager - Food Service

Theodore Roosevelt Medora Foundation•Medora, ND

2h•Onsite

About The Position

The Front of House Manager leads daily restaurant operations and is accountable for delivering a welcoming, efficient, and memorable guest experience. This hands-on leader works alongside the front of house team during service, trains and coaches employees, coordinates with back of house leadership, resolves guest concerns, maintains service and cleanliness standards, prepares schedules, and adjusts staffing to meet business needs. The role includes supervising front of house staff, managing guest service and dining room flow, maintaining supplies and inventory, completing operational and cash-handling records, and following company food-safety and sanitation procedures. The position operates in fast-paced fine dining, casual dining, and family dining environments and requires evening, weekend, and holiday availability. Shifts may extend beyond scheduled times based on guest volume and operational needs.

Requirements

Previous front of house restaurant experience is required.
Excellent verbal and written communication skills, including the ability to give clear shift direction, coach employees, resolve conflicts professionally, and communicate effectively with guests, team members, kitchen staff, and management.
Dependability, punctuality, regular attendance, and readiness to work scheduled shifts, including evenings, weekends, and holidays.
Positive, professional, and approachable leadership style; strong interpersonal skills; and the ability to remain calm, respectful, and solutions-focused during busy or challenging service periods.
Ability to build teamwork, establish clear expectations, and collaborate with front of house, kitchen, and management teams.
Strong guest-service orientation and the ability to anticipate needs, read the dining room, respond with urgency, and coach staff to deliver a welcoming and attentive experience.
Thorough knowledge of table-service standards, dining room flow, proper service sequence, and guest relations practices.
Strong attention to detail, organization, and time-management skills, including the ability to prioritize guest needs, staff support, and operational issues in a fast-paced environment.
Ability to operate point-of-sale systems and perform manager functions such as discounts, voids, refunds, payment reconciliation, and basic troubleshooting in accordance with company policy.
Ability to maintain personal hygiene and comply with grooming, uniform, and food-safety requirements.
Ability to learn, apply, and model company policies, operating procedures, service standards, and management direction.
Ability to listen actively, de-escalate difficult interactions, identify practical solutions, and resolve guest complaints with empathy, sound judgment, and appropriate follow-through.
Ability to model warm hospitality, attentive service, respectful communication, product knowledge, and a sense of urgency in guest interactions.
Ability to identify operational problems, make timely decisions, implement practical solutions, and escalate issues when additional support or authorization is needed.
Ability to communicate effectively in English with guests and employees and understand menus, safety information, schedules, and operating procedures.
Follow company procedures and applicable food-safety and sanitation requirements, including proper handwashing, cross-contamination prevention, safe food and beverage handling, allergen awareness, cleaning and sanitizing, and prompt reporting of illness or unsafe conditions.
Obtain and maintain any food-handler or manager food-safety certification required by the company or applicable law.
Meet physical demands including prolonged standing and walking; handling service items and equipment; reaching, bending, and moving through crowded areas; and lifting, balancing, and carrying trays or other items weighing up to 25 pounds. The role also requires close, distance, color, and peripheral vision, depth perception, and the ability to adjust focus.

Nice To Haves

Experience leading shifts, training employees, or supervising a food service team is strongly preferred.
Bilingual skills are a plus.

Responsibilities

Assist the Restaurant General Manager with onboarding, training, coaching, and evaluating front of house staff; communicate daily expectations and reinforce service, safety, sanitation, and operational standards.
Lead by example during service by assisting with seating and table service, monitoring the dining room, and coordinating front of house and back of house communication.
Monitor cleanliness, table presentation, food quality, order accuracy, and service timing; correct concerns and communicate recurring issues to the Restaurant General Manager and kitchen leadership.
Engage with guests, anticipate their needs, respond to questions and concerns, resolve complaints within established guidelines, escalate serious issues as appropriate, and follow up on guest satisfaction.
Prepare weekly schedules based on business volume, employee availability, and labor guidelines; coordinate breaks and shift coverage, respond to call-offs, monitor overtime, and review and correct payroll timekeeping records.
Monitor front of house supplies and inventory, receive and store deliveries, minimize waste, and place timely orders under approved purchasing procedures and budget expectations.
Conduct pre-shift meetings; communicate reservations, events, menu changes, priorities, and staffing assignments; and complete opening and closing procedures.
Monitor reservations, seating, wait times, table turns, and dining room flow; adjust sections and staffing to maintain timely service.
Maintain working knowledge of menus, ingredients, allergens, promotions, events, and services so staff and guests receive accurate information.
Complete shift reports, incident documentation, cash-handling controls, and opening or closing reconciliations in accordance with company procedures.
Participate in workplace safety meetings, model safe practices, identify and correct hazards when possible, and report accidents, injuries, unsafe conditions, and food-safety concerns.
Promote restaurant offerings, events, and services by providing guests with enthusiastic and accurate information.
Maintain positive, professional relationships with guests, co-workers, and management consistent with TRMF values.
Direct, train, coach, and support front of house staff; assign work and sections, monitor performance and service standards, recognize strong performance, give corrective feedback, document concerns, and escalate employee relations or disciplinary matters as appropriate.
Perform other related duties as required.