Front of House Manager

2 weeks ago

Cape Town, Western Cape, South Africa HotelJobs Full time

Job Overview:


The Front of House Manager is responsible for the day-to-day operation and management of the restaurant as well as the supervision of front of house staff and for reporting to the Restaurant General Manager.

The front of house manager is responsible for ensuring the excellence of restaurant's customer experience as well as proactively contributing to the growth o the organisation.

The purpose of the Front of House Manager is to assist the other restaurant front of house managers and have a hands-on management approach in all aspects of the main restaurant, providing a more detailed supervisory eye on the Front of House operations, without letting other areas go neglected.


The Front Of House Manager is expected to fulfil the following duties and responsibilities:

  • Effectively manage a team of front of house staff
  • Oversee that all opening and closing procedures
  • Balancing of all daily and nightly cashup procedures
  • Inventory and maintenance of par levels for front of house
  • Providing excellent customer service
  • Handle customer complaints
  • Reporting directly to the Restaurant General Manager
  • Responsible for the quality of products leaving the restaurant
- maximising profits

  • To adhere to and maintain a high standard of personal appearance and cleanliness.
  • To have and maintain a high standard of product knowledge with regards to the restaurant and wine menus.
  • To be fully aware of sales packages and promotions.
  • To ensure that all restaurant reservations are entered correctly into the restaurant booking system.
  • Planning
, organising and directing team members

  • To have good numeracy skills i
- knowledge of ordering and receiving of stock

  • To ensure all maintenance issues are observed, reported and passed on to the maintenance team.
- ensuring that Company Health and Safety systems and procedures are understood and adhered to.

  • To ensure that policies, procedures and reporting systems are adhered to.
  • Effectively organise and supervise shifts.
  • Create detailed reports that can be easily interpreted by the intended recipients.

Interview and Hire Staff
Front of house managers are responsible for a restaurant's bar and waitering staff.

Hiring the right people for these roles is critical to a restaurant's success and reputation as they are the first brand touch point of the establishment for the customers.

Front of house managers need to continually assess and develop the appropriate hiring process to meet the restaurant's needs.

Manage Staff Training:


Even experienced waiters, bartenders, hosts, and runners might need training to meet the specific needs and fulfil the vision of a particular restaurant, and it is the duty of the Front of House manager to schedule and direct training sessions.

Structured Training is even more imperative for inexperienced staff, to help set the new employees up for success. They also direct staff to handle unexpected situations and customer concerns throughout a shift as needed.

Supervise Upkeep of the various restaurants:

The front of house manager is also responsible for overseeing the cleaning and maintenance of all restaurant areas and directing the staff to attend to all kinds of messes or accidents and assisting in clean-up as those are critical responsibilities in maintaining positive customer experience.


Shift Planning:


The Front Of House Manager is responsible for ensuring that each shift is properly staffed as that is to the smooth operations of a restaurant.

Front of House Managers have to use strategic rosters ad scheduling systems to assign front of house staff to their shifts based on the anticipated demand.


Personal Qualities:

  • A friendly, hardworking individual who has the drive to succeed and does everything to the best of their ability.
  • Someone who is able to adapt to the demands of the business and enjoys the fast pace of a busy restaurant whilst remaining calm under pressure.

Skills Required:

  • A confident and influential leader amongst their colleagues in the restaurant.
  • Remain calm under pressure with the ability to keep things running smoothly even at the busiest times.
  • An excellent communicator that can deliver both positive and negative information in a professional manner.
  • Extremely affable and able to react to the needs of many different types of guests.
  • Management skills and experience in both back of house and front of house using the management aspects listed below:
  • Planning
  • Organising
  • Leading
  • Controlling
  • Someone who is willing to go the extra mile without hesitation to ensure that all guests leave the restaurant happy.

Essential information to consider:


This role will include split shifts, evenings and weekends and will require you to work a
_minimum (that is not limited to) _of 45 hours dependent on the needs of the business.

Should be people-orientated and experience in hospitality.

Should have own transport.

Experience in event plann

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