Front of House Restaurant Manager - Lowland

Method Co.•Charleston, SC

5d•Onsite

About The Position

Lowland is seeking an experienced, hospitality-driven Front of House Manager to support the restaurant’s daily operations and deliver an exceptional experience for every guest. This position works closely with the General Manager and culinary leadership to oversee service, develop the front-of-house team, and maintain Lowland’s standards of hospitality. The ideal candidate is a confident and approachable leader who thrives in a fast-paced environment. They should possess strong operational instincts, excellent communication skills, and a genuine passion for creating memorable guest experiences.

Requirements

Minimum of two years of restaurant management or supervisory experience, preferably within a high-volume or upscale dining environment.
Strong understanding of front-of-house operations and service standards.
Demonstrated ability to lead, motivate, and develop a diverse team.
Excellent communication, organizational, and problem-solving skills.
Ability to remain composed and make effective decisions in a fast-paced environment.
Working knowledge of scheduling, labor management, inventory, and restaurant financials.
Familiarity with point-of-sale, reservation, and scheduling systems.
Flexible availability, including evenings, weekends, and holidays.

Nice To Haves

Strong food, wine, spirits, and beverage knowledge preferred.
Bachelor’s degree in hospitality management or a related field is preferred but not required.

Responsibilities

Support the General Manager in overseeing daily front-of-house operations.
Lead service periods and ensure the restaurant is properly prepared, staffed, and organized.
Maintain a visible presence on the floor and actively engage with guests and team members.
Promote a warm, polished, and personalized approach to hospitality.
Anticipate guest needs and promptly resolve concerns with professionalism and sound judgment.
Recruit, train, coach, schedule, and develop front-of-house employees.
Conduct pre-shift meetings and communicate daily priorities, menu updates, reservations, and service notes.
Provide consistent feedback and hold team members accountable to performance and service standards.
Foster an inclusive, collaborative, and positive workplace culture.
Collaborate with culinary leadership to ensure clear communication and seamless service.
Monitor labor, operating expenses, and other departmental costs.
Assist with payroll, scheduling, inventory, ordering, and administrative responsibilities.
Maintain knowledge of the food, beverage, and wine programs and ensure the team is properly trained.
Ensure compliance with health, safety, sanitation, alcohol-service, and employment requirements.
Maintain the cleanliness, organization, and presentation of all guest-facing areas.
Assist with private events, special programming, and high-volume service periods.
Complete opening and closing responsibilities, including cash-handling and financial reconciliation procedures.
Perform additional duties as assigned.