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.
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
Ensure compliance with safety and health regulations.
Hire, train, and supervise front of house staff, making sure they meet customer service and sales objectives.
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.