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Position Summary

The Front of House Manager is responsible for overseeing front-of-house restaurant and bar operations, including guest service, staff leadership, scheduling, labor control, beverage inventory accountability, POS accuracy, training, and daily outlet standards.

This role requires an active presence on the floor during service. The Front of House Manager must be able to lead by example, coach employees in real time, resolve guest concerns professionally, and ensure that every guest receives friendly, efficient, and memorable service.

Guest experience is the top priority of this position.

Key Responsibilities

Guest Experience

• Create a welcoming, professional, and hospitality-focused environment for all guests.
• Maintain an active floor presence during peak service times.
• Greet guests, visit tables, and ensure service standards are being met.
• Respond to guest concerns quickly, professionally, and with a solution-focused approach.
• Coach the team on friendliness, attentiveness, menu knowledge, and service recovery.
• Ensure every guest interaction reflects the standards of Treetops Resort.

Staff Leadership and Training

• Hire, train, coach, and lead front-of-house team members.
• Set clear expectations for servers, bartenders, hosts, bussers, and shift leads.
• Conduct pre-shift meetings to communicate specials, events, reservations, and service expectations.
• Provide real-time coaching and feedback during service.
• Hold employees accountable for attendance, uniform standards, service standards, and professionalism.
• Build a positive, accountable, and guest-focused team culture.

Labor Management

• Create weekly schedules based on business levels, reservations, events, tee times, and seasonal demand.
• Monitor labor daily and make adjustments based on sales and guest volume.
• Control overtime and unnecessary labor expenses.
• Ensure staffing levels support both guest service and financial goals.
• Review labor reports and understand labor percentage against sales.

Beverage Cost Control

• Monitor beverage cost of goods and assist with beverage inventory control.
• Ensure bartenders follow proper pour standards, recipes, and portion controls.
• Review comps, voids, discounts, spills, waste, and product usage.
• Ensure all beverages are rung in correctly through the POS system.
• Train staff on beverage service, upselling, responsible alcohol service, and accurate order entry.
• Treat beverage inventory with the same level of accountability as cash.

Daily Operations

• Oversee daily restaurant and bar service.
• Ensure opening, running, and closing duties are completed.
• Maintain cleanliness and organization in all guest-facing areas.
• Monitor ticket times, order accuracy, table turns, bar speed, and overall service flow.
• Communicate effectively with kitchen leadership and other departments.
• Ensure menus, signage, pricing, and specials are accurate and up to date.
• Maintain a guest-ready operation at all times.

POS, Reporting, and Accountability

• Use POS reports to monitor sales, labor, product mix, discounts, voids, and comps.
• Train employees on proper POS procedures.
• Ensure payments, room charges, house charges, discounts, and cash handling procedures are completed correctly.
• Use data to identify trends, opportunities, and areas needing improvement.

Safety, Cleanliness, and Compliance

• Ensure compliance with health, safety, sanitation, alcohol service, and company standards.
• Maintain clean, organized, and professional restaurant and bar areas.
• Address maintenance, cleanliness, and safety concerns promptly.
• Ensure team members follow all company policies and procedures.

Qualifications

• Previous restaurant, bar, or hospitality management experience preferred.
• Strong leadership and communication skills.
• Ability to lead from the floor and coach employees during service.
• Experience with scheduling, labor management, and cost control.
• Beverage inventory or beverage cost control experience preferred.
• POS system experience required; Agilysys InfoGenesis experience is a plus.
• Strong guest service and problem-solving skills.
• Ability to work evenings, weekends, holidays, and peak business periods.
• Must be organized, professional, and able to manage multiple priorities.
• Alcohol service certification preferred or ability to obtain.

Ideal Candidate

The ideal Front of House Manager is:

• Guest-focused first.
• Comfortable holding employees accountable.
• Strong with labor control and scheduling.
• Knowledgeable about beverage operations and cost control.
• Present and active on the floor.
• Professional under pressure.
• Clear and direct with communication.
• Focused on consistency, cleanliness, service standards, and team development.