Oasis Front of House (FoH) Manager

Harborside Corporation• St. Thomas, St Thomas, VI, St Thomas

2d•Onsite

About The Position

The Restaurant Front of House (FoH) Manager is responsible for overseeing the daily front-of-house operations of the resort’s dining venues, ensuring that all guests receive exceptional service in line with the resort’s high hospitality standards. This role requires strong leadership, excellent communication skills, and the ability to manage staff, resolve issues, and maintain smooth service during peak times. The Restaurant Front of House (FoH) Manager serves as the key link between guests, front-of-house staff, and the kitchen team, ensuring efficiency, quality, and guest satisfaction in a warm, family-friendly atmosphere. Beyond daily service, this role also supports financial performance, team development, guest engagement, and the lively, uniquely Caribbean energy that defines Bolongo Bay.

Requirements

Minimum 2–3 years of restaurant supervisory or management experience, preferably in a resort or hospitality environment.
Strong leadership, communication, and conflict resolution skills.
Ability to remain calm and effective under pressure in a fast-paced environment.
Working knowledge of POS systems, table management software, and restaurant operations.
Exceptional interpersonal skills and a guest-first mindset.
Strong organizational and multitasking abilities.
Great attention to detail and quality control.
Ability to motivate and manage a diverse team while fostering a positive and energetic workplace culture.
Strong problem-solving skills, with the ability to anticipate challenges and implement proactive solutions.
Financial awareness to monitor labor and beverage/service costs in alignment with budget goals.
Comfortable with technology including POS, table management, and reporting systems.
Physical ability to stand, walk, and move quickly for extended periods.

Nice To Haves

Experience in an all-inclusive or family-owned hospitality setting preferred.
Food safety certification preferred.

Responsibilities

Greet guests warmly, ensure prompt seating, and maintain a welcoming atmosphere.
Monitor dining areas to ensure smooth service flow and consistent quality.
Handle guest concerns or complaints professionally, resolving them quickly to ensure guest satisfaction.
Ensure all service standards, resort policies, and guest expectations are met or exceeded.
Direct and supervise front-of-house staff including servers, server assistants, bartenders, and hosts/hostesses.
Conduct daily pre-shift meetings to communicate service goals, menu updates, and guest notes.
Assign sections, manage breaks, and adjust staffing during service based on guest volume.
Provide coaching, training, and ongoing performance feedback to team members.
Oversee table assignments and manage reservations to maximize seating efficiency.
Ensure proper setup and cleanliness of dining areas before, during, and after service.
Monitor food and beverage delivery times, ensuring efficiency and accuracy.
Coordinate with the kitchen to manage special dietary needs, large parties, or special events.
Support FOH service for weddings, banquets, and resort functions, coordinating with Events and Sales teams.
Ensure accurate daily reporting, POS reconciliation, and compliance with cash-handling procedures.
Support cost control initiatives, including labor and beverage/service costs, aligning with budget goals.
Maintain proficiency with reservation systems, POS software, and reporting tools; troubleshoot system issues as needed.
Gather and report guest feedback to help drive continuous improvement and strengthen guest loyalty.
Assist with scheduling, timekeeping, and ensuring adequate coverage during peak hours.
Monitor inventory of front-of-house supplies, requesting replenishments as needed.
Support hiring, onboarding, and training of new team members.
Assist with floor-level cash handling and ensure accurate daily reporting when applicable.
Enforce health, safety, and sanitation regulations in compliance with resort and local guidelines.
Ensure staff follow grooming, uniform, and hygiene standards.
Maintain readiness for health inspections and resort quality audits.
Foster an energetic, guest-centered culture where team morale, recognition, and fun are part of the daily service experience.