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Our mission is to change the way our Guests eat by serving chef-crafted meals made from wholesome, all natural, seed-oil-free ingredients prepared with heart and sourced with purpose. We believe people deserve food that matches their ambition, their values, and their pursuit of a better life.

Position Summary

The Hospitality Manager (FOH Manager) is responsible for leading all Front-of-House operations and setting the guest experience and service execution standard for Truce. This role ensures the restaurant delivers legendary hospitality, speed of service, order accuracy, cleanliness, and consistency across every shift and daypart, while maintaining a warm, highly organized, high-performing hospitality environment.

The Hospitality Manager oversees all FOH systems including guest engagement, service execution, team deployment, drive-thru and pickup lane execution, cashier and runner accuracy, dining room standards, beverage execution support, and team training. This leader plays a critical role in driving operational excellence and protecting the Truce brand promise of exceptional food served with convenience in an elevated, welcoming environment.

The ideal candidate is a disciplined, hands-on hospitality leader with strong high-volume experience, a passion for developing teams, and a proven ability to deliver remarkable guest experiences in a fast-paced restaurant setting.

Operational Excellence & Hospitality Execution

• Own day-to-day execution of all FOH operations, including service flow, cashier accuracy, dine-in experience, expo/handoff, pickup and to-go execution, and hospitality pacing.
• Maintain uncompromising standards for guest experience, speed of service, accuracy, cleanliness, and presentation—every guest, every day.
• Drive strong throughput and service rhythm by optimizing FOH deployment, position roles, communication, and peak-period execution.
• Oversee FOH readiness, shift setups, pre-shift lineups, sidework, and execution across all dayparts.
• Ensure consistent adherence to hospitality standards, service scripts, recovery practices, and operational routines to protect the guest experience and brand.
• Maintain dining room cleanliness and organization at a level that reflects a premium brand (dining room, beverage area, restrooms, entry/host areas, patio, etc.)

Legendary Hospitality & Guest Experience Standards

• Lead by example in delivering legendary hospitality through genuine engagement, kindness, and urgency.
• Set and reinforce Truce guest experience standards: greeting, eye contact, tone, product knowledge, and problem resolution.
• Coach teams to anticipate guest needs and create an environment where every guest feels welcomed, cared for, and valued.
• Ensure consistent execution of hospitality behaviors across every channel: dine-in, drive-thru, app pickup lane, carryout, and catering.
• Partner with the Managing Partner and leadership team to reinforce consistent FOH systems as the concept scales.

Restaurant Leadership (All-Manager Expectations)

• Lead full shifts across all dayparts (breakfast, lunch, dinner), including opening, mid, and closing responsibilities.
• Function as the Manager-on-Duty (MOD) and maintain operational control of both BOH and FOH as needed.
• Cross-train and perform in all positions as needed to maintain throughput and team rhythm.
• Uphold legendary hospitality standards and ensure every guest feels welcomed and cared for—regardless of department focus.
• Partner with the Managing Partner and other managers to execute daily priorities, staffing plans, and performance goals.

Food Safety, Allergen Handling & Compliance

• Be the FOH leader and standard setter for safety, cleanliness, and sanitation practices.
• Ensure proper allergen awareness, food handling basics, and clean-as-you-go practices are consistently followed.
• Ensure FOH team members are trained and consistently perform to Truce standards, including beverage, service, and cleanliness expectations.
• Maintain daily FOH walk-throughs, cleaning routines, and readiness checks to protect guests and brand.

Training, Development & Team Accountability

• Recruit, train, develop, and coach FOH team members to execute consistently at a high level.
• Build bench strength through consistent training pathways and performance standards.
• Lead with clarity, high expectations, and a team-first mindset—creating pride in bakery excellence.
• Hold teams accountable for speed, execution, cleanliness, food handling, and teamwork.
• Maintain high morale by promoting clear communication, positive energy, and a sense of team unity, especially during peak operational periods.

Scheduling, Labor & Operational Planning

• Support staffing plans and shift execution in partnership with the Managing Partner.
• Drive labor efficiency through smart deployment, role positioning, and performance coaching.
• Support peak-period planning to ensure guest flow is strong and service standards never slip.
• Use FOH data points (throughput, speed of service, accuracy, guest feedback) to improve performance and consistency.

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Qualifications & Experience

Education:  High school diploma or G.E.D. equivalent.

Minimum Age:  Must be 21 years of age or older.

Experience & Training: Minimum of 3 years of experience as a Manager in a high-volume restaurant environment, preferably within the fast-casual or polished casual dining segment. 

Other:

• Must possess and maintain a valid driver’s license.
• Must successfully pass a background check.
• Possession of Valid Server Permit (ABC Card)
• Possession of ServSafe Certification
• Flexibility to work evenings, weekends, and holidays as needed.