Front of House Manager, Restaurant Salary
Job Description for Front of House Manager, Restaurant
In the broadest terms, sit-down restaurants traditionally divide the areas of responsibility between “back of house” (the areas guests don’t normally view, typically including the kitchen, dishwashing area, storage, and receiving) and “front of house” (the dining room, lobby, and lounge or bar). A restaurant front of house manager oversees functions and employees in the front of the house.Read More...
The front of house manager's main goal is to ensure that procedures are followed for seating and serving guests. They make sure that all staff act in a way that promotes guest satisfaction and handle any issues or complaints. In many restaurants, the front of house managers also designs and implements training for servers, bussers, hosts, and bartenders; this training typically involves training on menu items, as well as "shadowing" other servers to learn the restaurant’s procedures and standards. Additionally, the front of house manager assists with the restaurant’s cost controls by helping develop systems to manage product waste, labor costs, and breakage. They must also oversee facility upkeep, ensuring that the front of house areas are clean and meet restaurant standards. The manager arranges repairs and facilities maintenance as needed.
Educational requirements for the position are fairly flexible, with most restaurants willing to accept practical experience in lieu of a college or vocational degree in hospitality management or a related field. Working as a front of house manager in a restaurant may be stressful, and an effective manager must learn to balance issues related to guests, employees, products, maintenance, and other areas. Typically, these managers work full time, with much of their is spent standing or walking.
Front of House Manager, Restaurant Tasks
- Manage daily operations of the public areas of a theater, restaurant, or concert hall.
- Oversee preparation of public areas before guests arrive, and maintain cleanliness during business hours.
- Ensure compliance with safety and health regulations.
- Hire, train, and supervise front of house staff, making sure they meet customer service and sales objectives.
Common Career Paths for Front of House Manager, Restaurant
Front of House Restaurant Managers who advance into the role of a Food and Beverage Director are fairly uncommon. Food and Beverage Directors on average earn $62K per year. More often, however, Front of House Restaurant Managers go on to become Restaurant General Managers or Front of House Managers.
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Popular Skills for Front of House Manager, Restaurant
Survey results imply that Front of House Restaurant Managers deploy a deep pool of skills on the job. Most notably, facility with Training, Hiring, and Job Scheduling are correlated to pay that is significantly above average, leading to increases of 34 percent, 12 percent, and 10 percent, respectively. Most people familiar with Customer Service also know Customer Relations.
Pay by Experience Level for Front of House Manager, Restaurant
Median of all compensation (including tips, bonus, and overtime) by years of experience.
Workers in their first five years can expect to earn $35K, but people who have been around for five to 10 years earn a noticeably bigger sum of $37K. The average pay reported by folks with 10 to 20 years of experience is around $40K. Survey respondents who have worked for more than 20 years actually report somewhat lower incomes of $39K.
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Key Stats for Front of House Manager, Restaurant
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