Location: Sacramento, CA
Compensation: $58K - $63K + Performance Bonuses
Benefits: Medical, Dental, Vision, 401(k), Life Insurance, AD&D, Paid Sick Leave
Additional Benefits: Pet Insurance, Supplemental Life Insurance, Discounted Tickets & Perks, Identity Theft Protection, Employee Assistance Program
About the Opportunity
We are seeking an energetic and guest-focused Front of House Manager to lead daily dining room operations in a high-volume restaurant environment. This role is ideal for a hospitality leader who is passionate about delivering exceptional guest experiences, developing high-performing teams, and maintaining operational excellence.
The FOH Manager will work closely with the General Manager to oversee all front-of-house operations, ensuring service standards, team performance, and guest satisfaction consistently exceed expectations. The ideal candidate is a visible leader who thrives on coaching others, building team culture, and creating memorable guest experiences.
Key Responsibilities
- Oversee daily FOH operations, ensuring smooth and efficient service execution
- Lead, coach, and develop servers, hosts, bartenders, and support staff
- Foster a culture of hospitality, accountability, and teamwork
- Support hiring, onboarding, training, and ongoing development of FOH team members
- Monitor guest satisfaction and proactively resolve service issues or concerns
- Ensure compliance with all company service standards, sanitation procedures, and safety protocols
- Manage labor scheduling and staffing levels to support business needs and operational efficiency
- Conduct pre-shift meetings, ongoing coaching, and performance evaluations
- Assist with cash handling, daily reporting, and operational administration
- Partner with BOH leadership to ensure seamless communication and execution between departments
Qualifications
- 2+ years of restaurant management experience, preferably in a high-volume environment
- Strong FOH leadership and guest service experience
- Proven ability to recruit, train, coach, and develop team members
- Excellent communication, interpersonal, and conflict-resolution skills
- Strong organizational and time-management abilities
- Knowledge of labor management, scheduling, food safety, and restaurant operations