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0-5 years of experience
Oversaw daily restaurant operations and all front of house staff. Improved ordering and inventory management. Worked to improve overall organization and maintain all health standards in accordance with state and federal laws and regulations. Responsible for special event planning and seasonal forecasting.
- Through initiatives such as cost and pricing analysis, securing new vendors and wait staff training the restaurant went from losing $2,000 per month to weekly profit in just four months.
- Researched market trends and changed the bar menu to reflect those trends while implementing specials to spark innovation and monitor the market for future changes.
- Maintained strong vendor relationships.
- Implemented stricter inventory control initiatives and reduced overall waste.
0-5 years of experience
Managerial responsibilities included recruiting, hiring, training and the supervision of 20+ employees. Fostered an environment in which guests enjoy exceptional service and employees are motivated to deliver top performance. Managed front-end operations to ensure friendly and efficient interactions during service. Selected Contributions:
- Improved staff turnover under 10% from 2008 to 2012, creating improvement in staff retention due to the success of employee-development and manager accessibility.
- Created advertising for special events and promotions using Adobe Photoshop.
- Coordinated and led monthly staff meetings reviewing sales and service. Regularly reiterated the importance of requesting ID of all customers ordering alcohol.
- Exemplified the best customer service to all of our guests contributing to a large repeat customer base while increasing our social media exposure and in house advertising.
0-5 years of experience
Responsible for overall management of casual dining venue generating approximately $2M annual revenues. Oversee 30 staff members including interviewing, hiring and terminating, training and scheduling employees. Exclusively handle and account for all cash on hand. Ensure highest operational quality of restaurant by ordering and stocking materials, beverages, and food.
- Manage all phases of event planning from concept to completion: respond to event inquiries; establish budget; design menu and ascertain F/B minimum to adhere to budget; write contract; host event. Experience includes groups from 30 to 500 guests.
- Spearhead daily social media presence on various platforms (Twitter, Facebook, Instagram). Utilize creativity and food and event photography to engage with customers and expand customer base.
- Designed and implemented server training program including a comprehensive test.
- Developed “side-work” chart rotation for servers to ensure quality standard of cleanliness and solidarity.
- Trained assistant manager to maintain business operations in my absence.
0-5 years of experience
- Managed staff of thirty fine-dining professionals. Consistently achieved monthly sales goals through coaching proper and effective sales and service techniques
- Worked closely with the human resource department in regards to hiring, training, leadership development and terminations. Ensured that all HR procedures are understood, implemented and followed
- Collaborated with hotel and guest service agents to ensure that all hotel guests’ needs and expectations are met and exceeded in order to encourage repeat business
- Managed relationships with local organizations (in particular Harvard University) and oversaw proper execution of private events
- Resigned position voluntarily in order to travel to Italy for a family matter
0-5 years of experience
- Supervised 30 employees.
- Managed all front of house operations to include high volume bar.
- Performed purchasing function for this $2.5 million location.
- Promoted from Serve/lead bartender to Shift Manager/Catering Manager, to Front of House Manager/New Hire Training Coordinator
- Played a key role in turning a low performing location into one of the top grossing restaurants in the Company
0-5 years of experience
Supervised and trained servers, developed floor plans based off server strengths
- Maintained all daily checkouts with 100% accuracy
- Resolved all customer complaints with courtesy and professionalism
- Cross trained with the Back of House to maximize efficiency with all restaurant operations
0-5 years of experience
Developed position responsibilities to ensure accountability to improve workflow and create business foundation, in turn making restaurant profitable
- Learned and utilized Aloha POS system
- Hired and trained new employees
- Managed employees and saw to their training by organizing, both, group and one on one meetings and evaluations
- Selected and ordered products to be sold as well as determined pricing
- Developed and implemented inventory maintenance
- Established working relationships with employees to encourage efficient and hard work on a daily basis
- Created cleaning schedule to ensure clean environment for patrons
- Correctly staffed and schedule employees
0-5 years of experience
Recruited, hired, scheduled, managed and motivated staff of up to 30-40 employees
- Trained service staff to enhance customer service and increase profits through suggestive up selling
- Provided customer support by resolving complaints about service or food quality
- Generated detailed daily, monthly and quarterly reports on business, staff and profit
- Maintained daily finances of the restaurants
0-5 years of experience
- Directed all aspects of daily business needs in order to establish customer satisfaction and maintain business growth within a high volume establishment
- Developed a team of approximately 20 employees to maintain superior guest service standards per company policy
- Responsible for all cash handling activities to include making change, ensuring accuracy of all employee deposits, exactness of cash drawers and petty cash, and securing nightly bank deposits
- Established and implemented a detailed Host/Busser training handbook to create consistency and set standards for each position
- Initiated the use of a successful marketing outlet through the use of Instagram to cultivate new business
0-5 years of experience
- Lead group of 80 plus front of house team members to ensure world class guest satisfaction
- Coached and developed new team members based on customer service standards
- Assisted with interviewing and hiring new front of house team members
- Manager in charge of safety: included conducting monthly safety meetings, new hire safety orientations, and monthly safety audits
- Created and executed weekly and monthly contests to increase overall sales and promote employee engagement
0-5 years of experience
Created and edited content for advertisement and marketing.
- Consistently recognized and responded to customer concerns and complaints in a discreet and timely manner.
- Directed employee hiring and training, and administered disciplinary action when necessary.
- Interfaced and connected with the public via various social media outlets.
- Led advertising and promotional campaigns while communicating with advertising agencies in order to explore new marketing opportunities.
6-10 years of experience
Managed my own staff within the restaurant; hiring, training, employee evaluation and termination.
- Responsible for day to day operations of the restaurant including staffing, guest interactions, closing operations, and maintaining a high profit margin for a multi-million dollar restaurant.
- Developed a new template for scheduling that has decreased the restaurant’s labor while still maintaining high efficiencies. Increased sales by 2% percent with my innovations.
- Created a new process of hiring, training, and promoting within the restaurant that has decreased turnover and increased productivity.
- Responsible for daily accounting duties, including calculating sales, making deposits, and balancing daily transactions.
- I have been leading a multi-million dollar restaurant for the past three years, developing new promotions, advertisements, and continually seeking to improve customer service.
0-5 years of experience
- Crafted first wine list to win Award of Excellence from Wine Spectator Magazine
- Won first TripAdvisor Award of Excellence
- Increased Beverage sales by 25% through training and promotions
- Planned and executed Corporate Events, Wedding Dinners and Private Special Occasion Functions
- Planned and executed multiple dinners for the Chaine des Rotisseurs internationally-reknown gourmet food afficianado club
0-5 years of experience
Created and maintained schedules for host, to-go, and bar positions.
- Managed all bar cost by conducting weekly depletion analysis.
- Managed all ordering and all vendor interactions in regards to a $1.5 million bar.
- Interviewed and trained new staff members regularly.
- Developed and implemented a system for consistent teamwork with staff members.
0-5 years of experience
Responsible for the management of day to day activities including inventory, staffing and scheduling
- Executed, planned and supervised all events and private parties
- Developed and executed a plan for service staff
- Responsible for developing strong collaborative relationships with multiple vendors and colleagues to drive repeat business and maintain member relationships
- Proactive management of members daily needs including lodging, dining and event coordination
0-5 years of experience
- Managed, motivated, & trained a newly hired team of 40+
- Reorganized bar area which resulted in 20% increase in overall efficiency
- Direct responsibility of inventory, hiring, media relations, VIP handling, achieving sales goals, private event planning, scheduling, cash reconciliation, daily reporting, & guest escalations
0-5 years of experience
Promoted to a management position within six months of employment due to my motivation, hard work, and reliability.
- Responsible for the development and costing of: menus, daily drink specials, holiday specials, inventory
- Implemented inventory procedures to allow us to cut costs and drastically cut back on internal theft.
- Created new policy manual for all staff including the use of disciplinary actions when necessary.
- In charge of liquor and dry storage inventory and ordering weekly.
- Ensured front of house was working smoothly by coordinating with both patrons and staff.
0-5 years of experience
Responsible for recruiting, training, motivating and scheduling all front of house ftaff
- Managed the servers and bartenders during the busiest hours of the restaurant
- Implemented processes to save money while increasing daily sales to over $20k
- Checked stock levels and notified owner if supplies were needed
0-5 years of experience
Managed all Front of house training including writing original manuals and conducting training manuals.
- Managed and organized wine and beverage menu selection and ordering according to season.
- Produced weekly guidelines and quizzes for staff on menu and basic knowledge of the restaurant and product.
- Submitted Payroll weekly, to include direct deposit, pay rates, hours, and server gratuity reports.
- Responsible for FOH schedule which was out 2 weeks in advance.
- Handled all administrative responsibilities including employee files, required paperwork for employee hire, training, and employee communication.
- Oversaw all guest relations and work multiple positions to ensure full service satisfaction.
0-5 years of experience
Completed all necessary paperwork to hire and train all front of house staff, hostess, busboys, cashiers, bartenders and wait staff
- Held monthly meetings with wait and bar staff to ensure excellent customer service, growing trends and educate employees
- Scheduled and booked all live entertainment
- Oversee inventory control, ordering of entire beverage side of the business
- Resolved all issues with guests to ensure their experience was fulfilling
- Communicated and maintained relationship with all beverage venders
0-5 years of experience
- Rose to Front of House manager encompassing training and supervising staff.
- Delivered exceptional service and built personal relationships with customers ensuring repeat business.
- Assisted guests with dietary restrictions in making choices that met their vegetarian, vegan and gluten free needs.
- Organized parties and private occasions.
- Monitored inventory and maintained reserves.
- Aided kitchen team with platting and food preparations.
0-5 years of experience
- Supervised, directed and coordinated banquet and serving staff of 10+
- Interviewed, hired and trained employees in accordance with [company name]’s service standards
- Scheduled staff while keeping labor hours within or below acceptable percentages
- Followed banquet event orders and floor diagrams to set-up and carry out events to client specifications
- Worked with kitchen staff and Events Coordinator to ensure smooth operations
- Ordered, stocked and inventoried all uniforms, linens, beverages and front of house supplies within or below acceptable percentages
- Initiated and maintained a positive rapport with members and clients
- Piloted a new [company name] server training program and wrote the training manual
- Created an energy savings program that saved [company name] $360 each month in electricity costs
- Introduced uniform and linen quality control that saved [company name] up to $300 each month
0-5 years of experience
- Oversaw daily operations of dining room and kitchen with annual revenues totaling over $2 million.
- Developed staff schedules for employees
- Directed execution of banquet functions
- Cultivated long term, high performing team of employees through development and engagement initiatives
- Labor analysis management
- Projected sales and labor based upon trends, and LY productivity.
0-5 years of experience
Participated in the hiring process of new staff
- Developed training program for all new employees
- Prepared wait staff schedule
- Ensured product inventory was up to date by through order process
- Collaborated, planned and coordinated special events with the Executive Chef
0-5 years of experience
- Genuine hospitality while greeting and building rapport with guests.
- Guild guests through the menu with knowledge of all products offered.
- Cleaned and prepared area for large parties, organized guests order and effectively communicated to the kitchen.
- Optimized restaurant revenue by suggesting top shelf drinks and added sides
- Assisted the Front of House Manager with running the floors labor costs efficiently.
0-5 years of experience
Facilitated day to day front of house operations in a fast-paced, upscale tapas environment
- Opened and closed restaurant and bar, ensuring cleanliness and health code standards
- Handled all cash, credit card batching, and Open Table reservations
- Trained servers, runners, bussers, and hosts and to help them improve their skill set
- Coordinated nightlife entertainment (i.e. booking and scheduling DJ’s, creating drink specials, planning and promoting weekly events)
- Assisted general manager with the administrative duties
0-5 years of experience
Oversaw and manage all areas of the restaurant and make decisions on matters of importance.
- Adhered to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
- Provided direction to employees regarding operational and procedural issues.
- Responsible for ensuring that all financial (invoices, reporting) and personnel related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
- Managed shifts which included: Daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
0-5 years of experience
- Created policies for a fair and effective workplace
- Trained new servers and ensured highest quality service by whole team
- Maintained Accounts Payable/Receivable using QuickBooks and Excel
- Responsible for daily deposits and maintaining accurate ledger balance
- Produced daily and monthly reports for sales and expenses
- Coordinated and scheduled staff of up to 24 employees
- Responsible for HR functions of employee acquisition/termination and bi-weekly payroll processing.
0-5 years of experience
Responsible for hiring, training, supervising and scheduling servers, bussers and food runners.
- Daily opening and closing procedures on high volume shifts.
- Developed and implemented opening, closing, running and weekly side work procedures.
- Maintained an appropriate labor cost.
- Developed and implemented a standard training manual for all new hires.
- Responsible for promoting high performers to trainers to maintain an ideal standard of performance.
Front of House Manager Duties and Responsibilities
A restaurant’s front of house manager is responsible for overseeing an establishment’s dining room and customer experience. The specific responsibilities vary from restaurant to restaurant depending on size, staff, budget, and the general manager’s preferences, but the following tasks are almost always associated with the job:
Interview and Hire Staff Front of house managers are responsible for a restaurant’s bar and waitstaff. Hiring the right people for these roles is critical to a restaurant’s success and reputation. Front of house managers must occasionally develop a specialized hiring process to meet a restaurant’s needs.
Manage Staff Training Even experienced servers, bartenders, hosts, and bussers might need training to meet the specific needs of a particular restaurant, so front of house managers schedule and direct training sessions. Training is even more critical for inexperienced staff, so they also arrange additional training to help set new employees up for success.
Supervise Upkeep of Guest Areas The front of house manager is also responsible for supervising the cleaning and maintenance of guest areas. Directing staff to attend to messes or accidents and assisting in cleanup are both critical responsibilities in maintaining the customer experience.
Shift Planning Ensuring each shift is properly staffed is essential to running a successful restaurant. Front of house managers use scheduling systems to assign waitstaff based on anticipated demand. They also direct staff to handle unexpected situations and customer concerns throughout a shift as needed.
Front of House Manager Skills and Qualifications
Front of house managers have a mind for customer experience and service, as well as great people and leadership skills. There are no licensing or certification requirements, but employers value a bachelor’s degree and prefer one to two years of restaurant management experience. Well-qualified candidates have the following skills:
- Point of sale system experience – front of house managers are responsible for cash transactions, including refunding customers, providing discounts, and comping items, which requires proficiency with the restaurant’s POS system
- Organizational skills – front of house managers often juggle many responsibilities at a time, so top-notch organizational skills and prioritization skills are critical for running successful shifts
- Training – as the front of house manager leads staff onboarding, experience teaching or training new staff is preferable
- Leadershipskills – it’s the job of a front of house manager to keep staff on task, motivated, and focused. They also resolve staff conflicts and customer’s concerns
- Management – hiring, firing, training, and disciplining staff is the front of house manager’s responsibility, so they must have strong managerial skills
- Customer service – dedication to providing excellent customer service and improving the customer experience are important qualities
Front of House Manager Education and Training
Most restaurants only require a high school diploma or GED. Since this is a management role, employers do prefer general restaurant, management, or restaurant management experience. Front of house managers usually receive on-the-job training on restaurant policies, processes, and equipment. Additionally, some restaurants provide formalized training for specific job duties.
Front of House Manager Salary and Outlook
The Bureau of Labor Statistics (BLS) categorizes front of house managers as food service managers, who earn a median annual salary of $50,820. The lowest 10 percent make less than $28,290, while the highest 10 percent earn more than $87,120. Tips are not commonly shared by front of house managers. Benefits vary widely and are determined by the restaurant. According to the BLS, this role will grow about 9 percent from through 2026, which is about average for all jobs. As restaurant demand increases, it’s expected that demand for front of house managers will also rise.
Helpful Resources
These resources can help you perfect your skills and become a great front of house manager:
National Restaurant Association – this website offers an impressive number of job-specific articles and tips, along with information on training, certification, and education for food service workers
Restaurant Operations Management: Principles and Practices – written by Jack Ninemeier and David Hayes, this comprehensive guidebook covers the entire restaurant management process, from industry basics to restaurant analysis and improvement
The Restaurant Manager’s Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition – frontline managers will appreciate the chapters on staff management, hiring, and customer satisfaction
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[Front Of House Manager]
Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
