Front of House Manager

About the Role The Front of House Manager is the leader of our guest-facing operations. This role goes beyond service execution, you are responsible for building and directing a high-performing FOH team, driving staff engagement and menu knowledge to enhance guest experiences turning first-time visitors into regulars. The position demands holding yourself accountable and leading by example.

You report to the Head Chef. The restaurant is a pizza concept focused on highlighting quality, local ingredients, our beers made inhouse and wine from small producers. Both our brewery and our kitchen emphasize quality technique throughout different processes (be it brewing or dough production) without cutting corners.

In guest facing operations, we blend being low-key and approachable, but with high standards for hospitality, service, and team culture. You lead by example on the floor, and you set the tone for the entire front-of-house experience. The workload is expected to be between 45 and 50 hours per week in the restaurant.

Core Responsibilities Leadership & Team Development Recruit, hire, onboard, and develop FOH team members. Build a reliable, hospitality-minded team. Set clear expectations and hold the team accountable to standards of service, knowledge, and professionalism.

Conduct regular one-on-one coaching with team members needing improvement and recognize those who excel. Run effective pre-shift meetings covering the day’s priorities, menu updates, group/event details, and service focus areas. Open constructive avenues for team feedback; redirect negative talk toward productive solutions.

Foster a team culture where running food, running drinks, pre-clearing, and team clears are non-negotiable expectations. Lead by example! Collaborate with leadership on training programs and development paths for FOH staff.

Driving Guest Experience & Business Success Build deep menu knowledge across the team so every member can speak confidently about our food, beer, wine, and cocktails. Coach staff on natural, enthusiastic selling, driving revenue through genuine belief in what we serve, not scripted upsells. Touch tables throughout service to build guest loyalty and follow through on feedback.

Proactively handle guest concerns with poise and urgency. Monitor service flow, table turns, etc., to maximize covers and revenue without sacrificing hospitality. Collaborate with leadership to develop strategies to drive repeat business, special events, and group bookings.

Own event coordination, preparation and day-of execution. Develops industry and community relationships to better our business and the community in which we operate. Service Preparation & Execution Ensure all guest-facing areas, systems, and stations are fully prepared before every service.

See potential problems and create solutions before they become actual problems. Actively manage the floor during service supporting the team however needed and stepping into any FOH role as needed. Adjust your schedule, find fill-ins, or cover shifts personally to ensure the restaurant is never short-staffed.

Owns and develops the cocktail program within budget and featuring quality, unique spirits and available produce. Ensures all items are ready for service. Scheduling & Labor Management Own the FOH schedule.

Coordinate with leadership regarding events, booked groups, and seasonal staffing needs. Ensure full-time employees (for benefits) meet their required hours and that team members we’ve committed certain hours to reach those. Manage part-time staff according to season and demand.

Stay within budget for the Hosts positions and MOD. Balance the server/bartender schedule and service cuts with hospitality standards. Review FOH timesheets weekly for accuracy.

Menu, POS & Beverage Program Update all menus and the POS system/online ordering platform accurately and promptly. Communicate all menu changes to the FOH team. For verbal items, ensure every staff member can describe them accurately to guests.

Order and maintain liquor and non-alcoholic inventory. Facility, Cleanliness & Compliance Take ownership of overall cleanliness and basic maintenance of all FOH and guest-facing areas, including items not covered by daily FOH team cleaning. Maintain all FOH and bar areas and operations in accordance with Metro Health Codes.

Maintain organization of stock areas. Order all FOH stock items and put away deliveries promptly. Qualifications 2+ years of FOH leadership experience in a full-service restaurant (independent restaurant preferred).

Demonstrated ability to lead, motivate, and hold a team accountable. Strong knowledge of food, beer, wine, and cocktails with the ability to train and inspire staff to represent our food and drinks effectively. Hands-on leader comfortable working the floor, jumping behind the bar, or seating guests as needed.

Experience with scheduling, labor cost management, and inventory ordering. POS system proficiency and comfort with technology for online ordering and menu management. TABC Serving Permit Compensation & Benefits Exempt salaried position, $75,000 annually depending on experience 15 days of PTO annually Quality health, dental and vision with silver level plan paid 80% by Smith & Lentz More detail about Smith & Lentz Brewing and Pizza, please visit https://culinaryagents.com/entities/341340-Smith-%2526-Lentz-Brewing-and-Pizza