Front of House Manager

Flagship Facility Services, Inc.•New York, NY

8d•$78,000 - $88,000•Onsite

About The Position

The Flagship account associated with this job posting is concluding on July 19th, 2026, and you are not guaranteed employment after July 19th. While we anticipate that the incoming provider will transition the affected employees, this is not guaranteed. We encourage these individuals to apply directly with the new provider. Flagship Culinary Services is accepting applications for a Front of House Manager to support the employee cafes for our Client, the largest social media company in the world! This job includes managing the Front of House teams in multiple cafes, providing customer service to all Clients and guests and supporting kitchen staff as needed. No two days are the same, and our Front of House team members enjoy a work/life balance with great perks, a set-schedule and weekends off.

Requirements

High school diploma or GED
Minimum 5 years of experience in a food or customer service role
Front of House Managers must have and maintain an active Food Handlers Card, as required by the California Health Department
Excellent customer service skills and reliability are a must
Strong communication, multi-tasking and problem-solving skills
Sense of urgency and ability to work within a safe manner
Proven success in a previous management role
Authorized to work in the U.S.

Responsibilities

Serve as an ambassador to our customers and be the frontline representative for all customer service needs.
Provide the best assistance in a courteous, fast and efficient manner, and accommodate all requests and special needs for guests and Clients.
Oversee Front of House teams, including shift scheduling, performance reviews, investigations and terminations.
Coordinate and assign work duties for your team, handle employee relation issues and work with HR to solve and address instances when necessary.
Work with staffing recruiter to select and hire appropriate Front of House staff to grow your teams.
Create operational checklists to monitor workflow and manage employee expectations.
Prepare a daily manager’s report to highlight staff issues, equipment repairs, product inventory, training needs and more.
Effectively communicate with vendors, management and staff to ensure efficient operations without issue.
Create a training program to ensure positive workflow and align employee expectations with company standards.
Coach and discipline staff according to company and kitchen policies.
Ensure safety of customers and staff through the proper implementation of hiring, training, evaluation and delegation of duties as necessary.
Follow all safety and sanitation procedures within set guidelines from OSHA, HACCP and Department of Public Health and Risk Management – and ensure your team is following guidelines as well.
Other duties as assigned.