AM FOH Manager

Elevated, seafood-centric Southern fare in a chic setting at the Thompson Nashville hotel.

QED Hospitality is a restaurant operations management group, focused on running Food & Beverage operations in boutique hotels and exclusive sites nationally. 

We bring our operational acumen to the table, developing and managing restaurants tailored to the hotel, the region and the demands of the market. These are not cookie cutter concepts, but true restaurants born of the region and based on our history.

As theMorning Front of House (FOH) Manager, you will oversee all daytime service operations, ensuring exceptional guest experiences from opening through lunch service while supporting a large and dynamic team. You will lead the restaurant's opening procedures, maintain the highest standards of hospitality, cleanliness, and operational excellence, and ensure seamless transitions into afternoon operations.

This position requires a hands-on leader who thrives in a fast-paced environment, excels at coaching and developing team members, and sets the tone each day through strong communication, organization, and positive leadership.

Key Responsibilities:

Operational Leadership

• Oversee all morning and daytime FOH operations in a high-volume restaurant environment.
• Ensure successful execution of breakfast, brunch, and lunch service while maintaining exceptional hospitality standards.
• Lead all opening procedures, ensuring the restaurant is fully prepared for service each day.
• Maintain consistent standards for service, sanitation, safety, cleanliness, and guest engagement.
• Monitor floor activity and guest needs, making real-time staffing and operational adjustments as business demands change.
• Partner with culinary and bar leadership to ensure menu execution, product quality, and smooth service flow.
• Implement and reinforce operational systems and procedures that improve efficiency and consistency.
• Prepare the restaurant for a seamless transition into afternoon and evening operations.

Team Development & Culture

• Lead, coach, and mentor FOH team members through daily service and ongoing development.
• Foster a positive, inclusive, and high-performing team culture built on accountability and collaboration.
• Support recruiting, interviewing, onboarding, and training of new team members.
• Conduct regular coaching conversations and quarterly performance evaluations for direct reports.
• Recognize outstanding performance and motivate the team to consistently exceed guest expectations.
• Serve as a role model for professionalism, hospitality, and QED Hospitality's service standards.

Event & Function Support

• Support the execution of daytime private events, brunch activations, and special functions.
• Coordinate staffing, service flow, and hospitality standards for scheduled daytime events.
• Collaborate with the Events, BOH, and leadership teams to ensure successful event execution.
• Ensure smooth transitions between standard restaurant service and scheduled functions.

Financial Management

• Analyze sales trends, labor performance, and operational reports to support business decisions.
• Manage labor costs throughout morning and lunch service while maintaining service excellence.
• Support inventory controls and minimize waste through effective operational practices.
• Ensure menus, pricing, promotions, and daily offerings are executed accurately.
• Identify opportunities to improve operational efficiency and drive revenue during daytime service.

Guest Experience

• Create a welcoming, energetic, and hospitality-focused environment for every guest.
• Respond promptly and professionally to guest feedback and service recovery opportunities.
• Support team members in resolving guest concerns while maintaining exceptional hospitality standards.
• Build relationships with returning guests and contribute to creating a loyal daytime customer base.
• Ensure every guest leaves with a positive first impression of the restaurant.

Communication & Reporting

• Maintain clear communication with senior leadership through daily operational updates.
• Partner closely with BOH, culinary leadership, bar leadership, hotel teams, and evening managers to ensure operational continuity.
• Lead effective pre-shift meetings and communicate daily priorities, menu updates, VIP guests, and service expectations.
• Demonstrate excellent communication with guests, team members, and leadership while promoting a collaborative work environment.

Qualifications Required:

• College degree or equivalent professional hospitality experience.
• 5+ years of food & beverage experience, including supervisory or management responsibilities.
• Strong leadership, communication, organization, and problem-solving skills.
• Computer proficiency and familiarity with restaurant POS, scheduling, and management systems.
• Ability to thrive in a fast-paced, high-volume hospitality environment.
• Availability to work early mornings, weekends, and holidays as business demands require.

Preferred

• Experience managing breakfast, brunch, or high-volume daytime restaurant operations.
• Experience in upscale casual or fine dining restaurants.
• Previous experience leading large service teams and coordinating daytime special events.

Physical, Mental & Environmental Demands

Must be able to maneuver throughout all areas of the restaurant. Must be able to lift up to 50 pounds. Must possess the manual dexterity and coordination necessary to operate restaurant and office equipment. Must be able to work efficiently in a fast-paced, high-pressure environment while maintaining composure and professionalism. Must be able to respond promptly to visual and auditory cues and remain on your feet for extended periods throughout the shift.