Front of the House Manager

Howard's on the River

Sep 01, 2017 - Wenatchee


Working as a management team with the Chef, and Hotel Manager, Store Manager assure the best possible overall guest experience with particular emphasis on building a highly professional, efficient and motivated front of house service staff. Servers, Bussers and Hosts report to this position.

Duties & Responsibilities:

Staffing and Training

  • In accordance with company hiring policy and procedures, interview & hire prospective new
  • Take charge of training new FOH employees and maintain/update/expand the training manual.
  • Review employee performance at least after 3 months and annually
  • Recommend disciplinary action, including write-ups, and recommend termination where
  • In compliance with the budgeted hourly limits given by the GM. Prepare FOH weekly schedule no less than 2 weeks out.
  • Recommend policy changes and effectively communicate all FOH policy and operating matters to staff. Assure compliance with labor laws and company
  • During periods of time off ensure restaurant is covered during peak periods by another
  • Be available for phone calls on time off.
  • Manage Back Of House when the Chef is not working.

Shift Responsibilities

  • The Front of the House Manager is expected to be present during peak periods including but not limited to holidays, Monday, Friday and Saturday night.
  • Maintain high customer relations and deal with customer service issues as they
  • Assure that opening, shift change and closing checklists are
  • Review reservations for smooth
  • Assign server sections, hold pre-shift server meetings and assure that specials for the day are understood and dinner special menus
  • Be prepared to back up all positions during peak
  • Maintain open communication with all BOH staff
  • Analyze labor needs as shift progresses and promptly send excess service staff


  • Attend and contribute to regular management
  • Report maintenance issues to the GM and work with maintenance staff to correct these
  • Conduct a regular FOH inventory of supplies and order supplies on a regular
  • Maintain a secure, clean, organized, and prepared
  • Ensure Daily Sales Report, journal notations, shift reports, server cash drop procedure is being
  • Maintain zero tolerance of server/bartender over/short
  • Place assigned orders timely and accurately. The FOH Manager will work with Purchasing to place orders for some food items, linens, dishes, silverware, and any other supplies that the restaurant needs to function. This can involve working with a variety of different vendors and understanding the market to ensure that the best prices and highest quality goods are received and that all expenditures are properly tracked.
  • Conducts regular Health and Safety Meetings, follows up on reported injuries, and completes all paperwork in a timely manner, Reduces injuries by awareness of situations.
  • Completes monthly liquor inventory, due the first day of the month.
  • Works with chef on banquets and special events, timely return of phone calls, pricing clear and accurate, use of payments set up in advance, involved in set up and take down, including putting away alcohol and dumping garbage.
  • Follows all rules and procedures and enforces them with staff.
  • Does not share management codes or information with staff.
  • Performs other related duties as assigned by the GM.


 Communicate clearly and understand the predominant language(s) of our

  • Work in a standing position for long periods of time (up to 6 hours).
  • Education: High School or equivalent. Course work in restaurant management
  • Valid driver’s
  • Knowledge of Labor Laws, Health Codes, Safe Food Handling and Sanitation, Safety and Security systems and procedures
  • Current Washington food handlers certificate

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