Head of House

Lodge Bread Co., LLC

Los Angeles, CA
17 days ago

Full-time

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Skills

Bakeryunmatched
Billingunmatched
Billing Softwareunmatched
Budget Managementunmatched
Budgetingunmatched
Candidate Pipelineunmatched
Cash Managementunmatched
Corporate Policiesunmatched
Cost Analysisunmatched
Cost Controlunmatched
Dental Insuranceunmatched
Detail Orientedunmatched
Espresso Makingunmatched
Financial Operationsunmatched
Financial Planningunmatched
Financial Reportingunmatched
Food Safetyunmatched
Forecastingunmatched
Health Insuranceunmatched
Interviewing Skillsunmatched
Inventory Levelsunmatched
Inventory Managementunmatched
Inventory Planningunmatched
Job Requisition Postingunmatched
Leadershipunmatched
Lift/Move 50 Poundsunmatched
Maintain Complianceunmatched
Microsoft Officeunmatched
Needs Assessmentunmatched
Onboardingunmatched
Operational Supportunmatched
Operationsunmatched
Operations Managementunmatched
Operations Processesunmatched
Order Managementunmatched
Order Processingunmatched
Payroll Accountingunmatched
Payroll Software/Servicesunmatched
People Managementunmatched
Performance Analysisunmatched
Point of Sale (POS) Systemsunmatched
Product Managementunmatched
Production Planningunmatched
Purchase Ordersunmatched
Purchasing/Procurementunmatched
Quality Assuranceunmatched
Quality Controlunmatched
Reconciliationunmatched
Regulationsunmatched
Regulatory Complianceunmatched
Restaurantunmatched
Salesunmatched
Sales Analysisunmatched
Sales Forecastingunmatched
Sales Pipelineunmatched
Schedule Developmentunmatched
Staff Requirementsunmatched
Standard Operating Procedures (SOP)unmatched
Technical Analysisunmatched
Training/Teachingunmatched
Vision Planunmatched

Description

Benefits:

Dental insurance
Health insurance
Training & development
Vision insurance

Reports To: Area Hospitality Leader

Exempt Status: Non-Exempt

Position Summary

The Head of House is an hourly position responsible for overseeing the restaurant's daily operations, ensuring efficient execution of guest service, quality control, and shift operations. This role maintains operational excellence by overseeing opening, midday, and closing procedures; managing labor and cash controls; coordinating staffing and scheduling; and supporting the recruitment and onboarding of front-of-house team members. The Head of House partners with the Area Hospitality Leader to optimize inventory levels, adjust business forecasts based on operational trends, and ensure the restaurant is adequately staffed and prepared to meet guest demand. Through strong organization, leadership, and attention to detail, this position helps drive operational consistency and an exceptional guest experience.

Primary Responsibilities

Daily Operations (Shared Across All Managers)

Execute and oversee opening, midday, and closing operational checklists to ensure consistent execution of company standards and seamless daily operations.
Coordinate and monitor team break schedules throughout each shift to ensure compliance with labor laws while maintaining operational efficiency and guest service standards.
Manage daily product ordering by analyzing inventory levels, established par levels, and projected business volume to maintain appropriate stock and minimize waste.
Review, verify, and approve daily vendor invoices for accuracy, ensuring all deliveries align with purchase orders and company standards.
Maintain accurate daily purchasing records and journals to support inventory control, financial reporting, and operational accountability.
Monitor and manage daily labor costs by evaluating staffing levels against sales forecasts, making real-time adjustments to optimize productivity while controlling labor expenses.
Oversee all daily cash management functions, including cash drawer reconciliations, safe counts, deposit preparation, and adherence to company cash-handling procedures. Execute opening, midday, and closing checklists to ensure consistent daily operations.

Scheduling & Staffing

Partner with the Area Hospitality Leader to develop labor-efficient schedules that align with business needs, staffing plans, and budgeted labor goals.
Prepare, finalize, and publish weekly team schedules, ensuring appropriate coverage while maintaining compliance with company policies and labor regulations.
Proactively manage staffing levels by identifying hiring needs, posting open positions, and maintaining an active pipeline of qualified candidates to support operational demands.
Conduct initial interviews for Front-of-House (FOH) candidates, evaluating technical qualifications, cultural fit, and alignment with the company's service standards.
Coordinate and facilitate the new hire onboarding process, ensuring a welcoming experience and successful integration into the team.
Support the recruitment, selection, and hiring of Front-of-House team members within approved staffing plans, partnering with leadership to build and retain a high-performing team

Inventory & Prep Planning

Conduct weekly inventory counts to ensure inventory accuracy, identify variances, and support effective cost control initiatives.
Partner with the Area Hospitality Leader to establish, review, and adjust daily production and prep pars based on sales trends, inventory levels, and operational needs to minimize waste and maximize product availability.
Analyze sales trends, weather conditions, holidays, and local events to adjust daily sales forecasts, staffing, and production plans, ensuring the operation is prepared to meet anticipated business volume while controlling costs.

Qualifications

Demonstrated proficiency in both Front-of-House (FOH) and Back-of-House (BOH) operations, with a strong understanding of all key positions and workflows.
Daily on-site attendance at location.
Lifting requirements of 50 pounds. Bending, stooping, overhead lifting.
Intermediate knowledge of financial planning, including labor management, budgeting, cost control, and sales performance analysis.
Minimum experience equivalent to an Assistant General Manager (AGM) role in a high-volume hospitality or restaurant environment.
Proven experience creating and managing employee schedules while balancing business needs, labor goals, and staffing requirements.
Strong talent assessment and interviewing skills, with the ability to identify, develop, and retain high-performing team members.
Highly systems-oriented with the ability to establish, follow, and reinforce operational processes and standard operating procedures.
Exceptional attention to detail with a strong commitment to quality assurance, food safety, cleanliness, and service standards.
Previous bakery operations experience is a plus.
Prior barista experience or knowledge of specialty coffee operations is preferred.

Tools and Technology Used

Point-of-sale (POS) systems
Accounting and payroll software
Inventory management tools
Order processing and invoicing software
Email and digital communication tools
R365 and relevant Microsoft Office suite

Numbers & Facts

Location	Los Angeles, CA
Job Type	Full-time

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