Hospitality Manager
We are seeking an experienced Hospitality Manager to lead front-of-house operations and support overall service excellence in a high-volume, guest-focused restaurant environment. This role owns the guest experience, team performance, and day-to-day execution—ensuring smooth shifts, strong standards, and consistently high hospitality.
Key Responsibilities
Operations & Service
Lead daily FOH operations, ensuring fast, friendly, consistent service during all shifts.
Maintain floor presence: greeting guests, resolving issues, and driving a hospitality-first culture.
Manage reservations/waitlist flow, seating strategy, and service pacing to optimize guest experience and revenue.
Monitor food and beverage presentation and timing in partnership with BOH and bar leadership.
Ensure compliance with health, safety, and alcohol service regulations.
People Leadership
Recruit, onboard, train, coach, and schedule FOH team members (hosts, servers, bartenders, support).
Set clear performance expectations; run pre-shifts, ongoing training, and service refreshers.
Handle performance management, conflict resolution, and disciplinary actions when needed.
Build a positive, accountable team culture with high standards and low turnover.
Financial & Administrative
Create labor schedules aligned to sales forecasts and labor targets.
Track labor cost, overtime, and productivity; adjust in real-time based on volume.
Support inventory controls (FOH supplies, beverage oversight as applicable), waste reduction, and loss prevention.
Assist with cash handling procedures, comps/voids oversight, and end-of-day reporting.
Contribute to local marketing initiatives, events, and guest recovery strategies.
Guest Experience & Standards
Maintain cleanliness and presentation standards across FOH, restrooms, entry, and dining areas.
Ensure consistent execution of policies, service steps, and brand standards.
Respond to guest feedback professionally and promptly; turn issues into loyalty opportunities.
What Success Looks Like (First 90 Days)
Consistent service execution and smoother peak-period operations.
Improved FOH training consistency and shift leadership coverage.
Stronger labor discipline without compromising guest experience.
Positive guest feedback trends and reduced escalations/complaints.
Required Experience & Skills
3+ years in restaurant leadership (Hospitality Manager / FOH Manager / Assistant GM), ideally high-volume.
Strong knowledge of service standards, staffing, scheduling, and labor management.
Confident coaching style with the ability to hold standards while building morale.
Calm under pressure; excellent guest recovery and problem-solving.
Comfortable with POS/reservation systems and basic reporting (sales, labor, comps/voids).
Preferred
Beverage program exposure (beer/cocktails/wine) and bar operations familiarity.
Experience supporting events, promotions, or community-driven marketing.
Certification in responsible alcohol service (or willingness to obtain quickly).
Schedule & Work Environment
Must be flexible for evenings, weekends, holidays, and peak service times.
Hands-on role requiring prolonged standing, fast pace, and active floor leadership.
Compensation & Benefits (Confidential / TBD)
Competitive base salary + performance bonus potential (structure shared during process).
Benefits and perks available depending on final offer package.