Role and Responsibilities
A good front of house manager effectively communicates their expectations so staff members can perform well as a team. They must be very organized and stay on top of all shift changes. They answer questions from staff promptly and treat both team members and customers with respect. In the restaurant and hospitality industry, front of house (FOH) is the areas of a hotel or restaurant and the staff members who guests or customers interact with daily. The manager typically works in areas that are visible to customers, such as the reception desk or a restaurant.
We are looking for a Front of House Manager to run the service side of our restaurant. In this position, you will hire and train servers, bussers, and hosts/hostesses, create shift schedules, and ensure that the FOH runs smoothly. You are ultimately responsible for customer satisfaction, so you must make sure your staff is providing excellent customer service.
Skills and Qualifications
Hiring managers expect a front of house manager to have soft skills such as business skills, leadership skills, and organizational skills. It takes an average of 1-2 years of job training to become a front of house manager. While most have a college degree, it’s possible to be successful with only a high school degree.
Required qualifications:
- Several years of restaurant experience
- Customer service skills
- Ability to develop marketing strategies
- Certification like the Certified Food Manager (CFM) will help you earn more
It is necessary to gain experience, specifically in the roles of head waiter or maître d’hôtel, before applying for the position. Lastly, they can evolve and take on greater responsibility in larger dining rooms or even become a restaurant manager.
Becoming an Effective Manager
How can I be an effective FOH manager?
A good FOH manager effectively communicates expectations so staff perform well. They stay organized, answer staff questions promptly, and respect all.
What makes a good FOH Manager?
- Communicate expectations for good team performance
- Stay organized on shifts
- Answer staff questions promptly
- Respect team and customers
- FOH managers earn $30,000-$60,000 annually
An organized FOH manager means the best dining and a team that works easily together. They listen well to employees and customers and respond with empathy. Empathy, not sympathy, is key.
By tracking metrics like average wait times and table turnover, owners can gauge FOH management effectiveness and enhance customer experiences.
Career Path and Advancement
How do I become a good front of house restaurant manager?
To become a manager, you will need several years of restaurant experience. You also need leadership and communication skills to effectively manage a team. If you have the necessary experience and skills, you can apply for the position.
They oversee customer service and operations, including supervising staff for good service and training on hospitality standards. They ensure positive dining experiences, handle scheduling, budgets, marketing, and health/safety compliance.
When hiring an FOH manager:
- Look for managerial experience and leadership abilities
- Seek candidates able to mentor staff with patience
- Create the enjoyable dining experience customers expect through good staff and atmosphere
Prepare for the interview by knowing the top questions like your interest in the position, experience, and management style. Show your passion for hospitality and past success.
FOH Team Training:
- Orientation on the restaurant’s history and culture
- Buddy system with experienced staff for onboarding
Managers as the Business Face:
- Supervise and train all customer-facing staff
- Identify and improve problem areas in FOH management
- Promote effective communication between FOH and kitchen staff
Job Descriptions and Duties:
- Detail required skills like friendliness, efficiency, and good communication
- Describe your ideal FOH employee
As the restaurant’s face, they manage wait times and customer flow during busy periods, coordinating with the back of house. They enforce all standards, checking uniforms and food quality, and schedule shifts to accommodate staff availability. The General Manager ensures smooth operations. They handle hiring, scheduling, and addressing customer complaints.