Front of House Manager

LIV HOSPITALITY LLC•Rapid City, SD

18d•$50,000 - $60,000•Onsite

About The Position

The Front of House Manager is responsible for overseeing the day-to-day operations of the front of house, ensuring excellent guest experiences, and managing staff effectively. This role requires strong leadership, communication, and problem-solving skills, with a focus on maintaining high service standards and financial targets within budgeted guidelines.

Requirements

Proven leadership experience in front of house, food and beverage, bar, or restaurant operations.
Strong ability to lead, hire, train, schedule, and develop service staff.
Excellent guest service skills with the ability to anticipate needs, resolve concerns quickly, and maintain a welcoming, professional atmosphere.
Ability to manage day-to-day front of house operations within budgeted guidelines.
Knowledge of scheduling, labor management, and conflict resolution.
Experience maintaining quality, safety, sanitation, and compliance standards.
Strong understanding of beverage service.
Ability to oversee cash handling and financial transactions.
Experience managing inventory, maintaining par levels, controlling costs, and supporting financial targets.
Proficiency with Microsoft Office, point-of-sale systems, and hospitality software such as Agilysys, PEP, Paycom, or related platforms.
Strong communication, leadership, delegation, and problem-solving skills with a team-focused management style.
Ability to establish and uphold service standards, procedures, goals, and performance expectations.
Guest-focused, service-minded, and current on hospitality trends and best practices.
Proven food and beverage management experience.
Working knowledge of various computer software programs (MS Office, restaurant management software, POS).
Ability to spot and resolve problems efficiently.
Mastery in delegating multiple tasks.
Communication and leadership skills.
Up to date with food and beverages trends and best practices.
Ability to manage personnel and meet financial targets.
Guest-oriented and service-minded.

Nice To Haves

Degree, diploma, or equivalent experience in hospitality, food service management, or a related field preferred but not required.
Culinary school diploma or degree in food service management or related field.

Responsibilities

Lead, hire, train, schedule, and develop service staff to deliver excellent guest experiences.
Manage day-to-day front of house operations within budgeted guidelines while maintaining high service standards.
Ensure proper staffing during peak business periods through effective scheduling, labor management, and conflict resolution.
Maintain quality, safety, sanitation, and compliance standards, including health regulations and liquor license requirements.
Oversee beverage service, including wines, spirits, beer, and cocktails, and support staff knowledge.
Manage cash handling, guest check accuracy, credit card processing, voids, and complimentary items.
Manage inventory, maintain par levels, control costs, and support financial targets.
Establish and uphold service standards, procedures, goals, and performance expectations.
Support business demands by performing additional duties as needed.