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Front Of House Manager Jobs (NOW HIRING)

Bouzy

FOH Manager

Tampa, FL · On-site

$25 - $28/hr

FOH Manager As a Cru Hospitality Group (CHG) FOH Manager, you will be responsible for coordinating FOH and BOH daily operations, and ensuring the best possible guest experience at your location.

STIX

Front of House Manager

Kansas City, KS · On-site

Front of House Manager Continue to fulfill duties of Assistant Manager. Screen applications every day and schedule interviews for front of house positions every week. Handle front of house ...

Mad Mex

Front of House Manager

Pittsburgh, PA · On-site

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

The Front of House Manager assists the General Manager in overseeing restaurant operations. * The Front of House Manager oversees the training and development of staff while maintaining an inclusive ...

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Front Of House Manager information

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How much do front of house manager jobs pay per hour?

As of Aug 19, 2026, the average hourly pay for front of house manager in the United States is $21.43, according to ZipRecruiter salary data. Most workers in this role earn between $15.14 and $26.92 per hour, depending on experience, location, and employer.

What is a front of house manager?

A front of house manager takes on the responsibility of managing the service staff, handling shift changes, and ensuring high customer satisfaction at a restaurant. As a front of house manager, you handle the logistical aspects of restaurant service and play a vital role in the company's reputation for customer service. Your duties include coordinating the front of house team of hosts and servers, ensuring there is open communication with the expediters, and hiring and training staff. Restaurants and hotels typically employ front of house managers with prior experience working in the food industry.

What are the key skills and qualifications needed to thrive as a front of house manager?

To thrive as a Front Of House Manager, you need strong customer service skills, organizational abilities, and experience in hospitality management, often supported by a relevant degree or industry certifications. Familiarity with point-of-sale (POS) systems, reservation software, and staff scheduling tools is typically required. Excellent communication, leadership, and problem-solving skills help you build rapport with guests and effectively manage team dynamics. These skills ensure smooth operations, high guest satisfaction, and a productive work environment in hospitality settings.

What are some common challenges faced by front of house managers and how can they be addressed?

Front Of House Managers often encounter challenges such as balancing customer satisfaction with operational efficiency, managing staff during peak hours, and resolving conflicts between team members or with guests. Effective communication, strong organizational skills, and proactive problem-solving are key to overcoming these issues. Many managers find success by fostering a positive team culture, implementing clear procedures, and regularly training staff to handle high-pressure situations. Building strong relationships with both the kitchen and service teams also contributes to a smoother workflow and enhanced guest experience.

What is the difference between Front Of House Manager vs Restaurant Supervisor?

AspectFront Of House ManagerRestaurant Supervisor
CredentialsExperience in hospitality, sometimes certifications in customer service or managementSimilar experience, often with customer service or hospitality background
Work EnvironmentOversees dining area, customer interactions, staff managementSupervises restaurant staff, manages daily operations, ensures service quality
Industry UsageCommonly used in restaurants, hotels, event venuesUsed in restaurants, catering, hospitality settings

The Front Of House Manager and Restaurant Supervisor roles share similar responsibilities in managing staff and ensuring excellent customer service. The main difference lies in the scope: the Front Of House Manager typically has broader managerial duties and strategic oversight, while the Restaurant Supervisor focuses more on daily operations and direct supervision. Both roles require hospitality experience and excellent communication skills, but the Front Of House Manager often holds a higher level of responsibility within the organization.

How much do front of house managers get paid?

Front of house managers typically earn a median annual salary of around $40,000 to $55,000, depending on location, experience, and the size of the establishment. Salaries can vary widely, with some earning higher in larger or high-end venues, and many roles require strong customer service and leadership skills.

What do front of house managers do?

Front of house managers oversee the customer service operations in restaurants, theaters, or similar venues. They supervise staff, handle guest relations, ensure smooth service, and manage daily operations to provide a positive experience for patrons.
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Front Of House Manager jobs near you
Infographic showing various Front Of House Manager job openings in the United States as of August 2026, with employment types broken down into 88% Full Time, 11% Part Time, and 1% Contract. Highlights an 81% Physical, 2% Hybrid, and 17% Remote job distribution, with an average salary of $44,572 per year, or $21.4 per hour.

Front of House Manager

Stix Restaurant

Kansas City, KS

Full-time

Re-posted 19 days ago

Job description

Front of House Manager

Continue to fulfill duties of Assistant Manager. Screen applications every day and schedule interviews for front of house positions every week. Handle front of house interviewing, hiring and new hire paperwork. Conduct orientations with all front of house new hires. Be heavily involved in training of front of house team members and ensure trainers follow proper training procedures. Evaluate trainees' performance each shift and provide guidance and correction in a one-on-one sit down. Administer training tests each shift and track trainees' progress and communicate with other managers what each new hire needs to focus on or complete. Create continued education for to develop existing employees and expand their knowledge and skills in areas like menu knowledge, salesmanship, hospitality, service, etc. Hold pre-shift meetings with front of house employees and lay out the vision for the growth of each department. Set goals with employees individually and in groups. Inspire employees to learn and grow with incentives, contests and creative exercises that break up monotony, and build morale and a team mentality. Cross-train front of house employees and encourage them to learn new positions. Promote front of house employees and increase responsibilities and compensation as employees grow. Discipline front of house employees and hold them accountable. Set clear expectations and easy-to-reference systems for side-work, service, teamwork, etc. Make sure everyone in each department knows proper policies and procedures and is on the same page. Hold all employees to Stix's standards. Discipline and reward according to performance. Make the front of house schedule and manage labor costs. Strategically schedule and position employees to maximize efficiency and results. Establish and update job duties and daily operations of each front of house department to fit the needs of the restaurant. Work with front of house department heads (head servers, bar manager, head host, etc.) to identify employee issues and find solutions. Work with the Bar manager to teach and maintain Responsible Vendor certifications for staff. Work with Back of House manager to maintain current Food Handler's Cards for all staff. Help check in deliveries when needed.

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