Front of House Manager Crow's Bench - Year Round

Schweitzer•Sandpoint, ID

3d•Onsite

About The Position

Year Round Welcome to Schweitzer—where passionate mountain recreation pros work hard and play harder. Known for our friendly, inclusive culture, we’re growing thoughtfully to enhance mountain access and village life. Join the Schweitzer difference and help shape our future. This hands-on leadership role oversees team hiring, training, coaching, scheduling, and daily service execution, while maintaining strict financial controls, budgeting, and beverage program profitability. The FOH Manager works in close partnership with the Chef to ensure seamless front-to-back-of-house coordination and is proficient in stepping into any FOH role (bartending, serving, hosting, bussing) as needed during shifts.

Requirements

Minimum education required - High School degree or Equivalent.
Two to five years general F&B; 1 year supervisory/management F&B experience.
ABC Alcohol Training, ServSafe, Allertrain, Valid driver's license
POS (Shift4Dine), Microsoft Office suite, PowerBI and D365, inventory management systems
May stand for up to 8 hours. Sitting for up to 3 hours.
Must be able to lift up to 20lbs frequently and up to 50lbs on occasion.
Inventory & cash handling experience.
Minimum Age: 21
Background Check Required: Yes
Driver Verification Required: Yes

Nice To Haves

Bachelor’s degree or equivalent career experience preferred.
Experience as a Sommelier and/or Cicerone very beneficial.

Responsibilities

Manage all operational and financial aspects of the Front of House (FOH) at Crow’s Bench to deliver an exceptional guest experience.
Hire, train, onboard, coach, and correct all FOH personnel to maintain high standards of hospitality and performance.
Create and manage weekly FOH schedules, ensuring optimal coverage based on business volume and reservations.
Manage FOH financial aspects, including budgeting, daily cash balancing, labor, and operational controls.
Create, cost out, and update the drink menu to ensure alignment with target profit margins.
Partner directly with the Crow’s Bench Chef to bridge front- and back-of-house operations for seamless meal service.
Order all FOH products, maintain proper inventory pars, and execute monthly FOH product inventories.
Maintain working proficiency in all FOH positions (bartending, serving, host, and busser) and actively support or jump into these roles during shifts when operational needs require.
Oversee daily restaurant opening and closing procedures, ensuring all staff arrive on time, are properly uniformed, and complete assigned duties to prepare the restaurant for service.
Map out and manage daily dining reservations to optimize seating flow and table turns.
Shovel snow
Plan and execute special events like holiday dinners, private dining experiences, and music series.
Other duties as assigned