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.
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.