Restaurant Manager-Front of House

Goodstone

3d•Onsite

About The Position

The Restaurant Manager – Front of House is responsible for leading daily front-of-house operations and ensuring a consistent, high-quality guest experience. This role provides visible leadership on the floor, supports service execution, and plays a key role in stabilizing and rebuilding the front-of-house team during a period of transition. This position works closely with the Executive Chef and General Manager. While the role does not oversee back-of-house operations, it is responsible for front-of-house service standards, staffing, training, and guest satisfaction. This is a hands-on leadership role suited for someone who thrives in a small, evolving hospitality environment and is comfortable leading from the front.

Requirements

3–5 years of experience in restaurant management, front-of-house leadership, or a similar supervisory role.
3–5 years of hands-on wine experience in a restaurant or hospitality setting.
Working knowledge of wine varietals, regions, service standards, and basic food pairings.
Strong leadership presence with a floor-first, guest-facing approach.
Comfortable operating in a hands-on, fast-paced, and evolving environment.
Ability to solve problems, adapt, and take ownership of outcomes.
Flexible schedule required, including evenings, weekends, and holidays.

Nice To Haves

Sommelier certification is not required.

Responsibilities

Own and oversee daily front-of-house restaurant operations.
Maintain consistent service standards aligned with Goodstone’s hospitality expectations.
Ensure proper execution of service flow, pacing, and guest engagement during service.
Be highly visible and actively engaged on the floor during peak service periods.
Address guest concerns in real time and ensure thoughtful service recovery when needed.
Lead, schedule, train, and support front-of-house staff.
Establish clear expectations, accountability, and professionalism within the FOH team.
Step in as needed during staffing shortages to support service continuity.
Foster a collaborative, team-oriented environment focused on service excellence.
Partner with leadership on hiring, onboarding, and training efforts.
Work collaboratively with the Executive Chef to ensure smooth service execution.
Maintain open communication between FOH and BOH to support a cohesive guest experience.
Partner with the General Manager on operational priorities and improvements.
Support wine service standards in the dining room.
Confidently assist guests with wine selections and basic pairing recommendations.
Provide guidance to service staff on wine fundamentals and proper service techniques.
Ensure wine is stored, handled, and served appropriately.