Job Description

JOB SUMMARY:

The Front of House Manager is responsible for leading the daily front-of-house operations at Silas, ensuring an exceptional guest experience through outstanding service, operational excellence, and team leadership. This role owns all front-of-house staffing, scheduling, payroll administration, onboarding, training, dinner service execution, guest satisfaction, and service standards. The Front of House Manager serves as the primary leader on the dining room floor, coaching teammates in real time while coordinating with the culinary, hotel, banquet, and bar teams to deliver seamless hospitality. 

ESSENTIAL/PRIMARY DUTIES:

• Lead daily front-of-house operations for Silas, ensuring exceptional hospitality, efficient service, and consistent execution of operational standards. 

• Own dinner service execution by conducting pre-shift meetings, managing floor plans, station assignments, service pacing, table turns, guest recovery, and closing procedures. 

• Develop and manage front-of-house schedules based on business volume, labor goals, events, team availability, and service needs. 

• Manage front-of-house payroll and timekeeping, including payroll review, missed punches, labor reporting, shift changes, and time-off requests in accordance with company policies. 

• Lead onboarding, training, and development of front-of-house team members, ensuring proficiency in hospitality standards, menu knowledge, service procedures, POS systems, reservation practices, and opening and closing responsibilities. 

• Coach and develop team members by providing ongoing feedback, performance coaching, accountability, and partnering with leadership and Human Resources on hiring, evaluations, and corrective action. 

• Ensure exceptional guest satisfaction by maintaining a visible presence on the floor, conducting table touches, resolving guest concerns, managing reservations, and fostering memorable guest experiences. 

• Maintain front-of-house standards by ensuring cleanliness, organization, ambiance, safety, and readiness of all guest-facing spaces. 

• Coordinate daily operations with culinary, bar, hotel, banquet, marketing, and leadership teams to deliver a seamless and consistent guest experience. 

• Lead front-of-house execution for private events, entertainment, and special programming, coordinating staffing and service needs while partnering with the Bar Lead on beverage execution. 

• Oversee the financial performance of front-of-house operations by managing labor costs, operational expenses, service productivity, and revenue optimization.

• Review financial metrics and operational data to develop and implement strategies that improve profitability, maximize guest satisfaction, and support the overall financial success of Silas in partnership with the Executive Chef.

• Partner with the Bar Lead on beverage education and service execution, supporting team beverage knowledge while recognizing the Bar Lead's ownership of cocktail development, beverage inventory, ordering, batching, and the overall beverage program.

• Assist with planning and implementing new service initiatives, promotions, and hospitality programming. 

SECONDARY DUTIES:

• Ensure compliance with health, sanitation, safety, and company policies. 

• Monitor reservation trends and recommend operational adjustments to maximize guest flow and revenue. 

• Coordinate communication between departments to ensure smooth daily operations. 

• Participate in leadership meetings and contribute to operational planning and continuous improvement initiatives. 

• Assist with inventory and ordering of front-of-house operational supplies. 

• Perform additional duties as assigned to support business needs and guest satisfaction.

EDUCATION and/or EXPERIENCE:

High school diploma and 5+ years of relevant experience, or equivalent combination of education and experience.

COMPETENCY and/or SKILL: 

• Demonstrates confident, visible leadership during service. 

• Leads by example while fostering a positive, accountable team culture. 

• Coaches, mentors, and develops team members through constructive feedback and ongoing training. 

• Demonstrates financial acumen with the ability to interpret financial statements, manage budgets, analyze key performance indicators, and drive revenue and profitability through operational decision-making.

• Makes sound decisions in a fast-paced environment while maintaining professionalism.

• Strong understanding of restaurant operations, labor management, scheduling, and service execution. 

• Ability to manage multiple priorities while maintaining attention to detail. 

• Experience with POS systems, reservation platforms, payroll, and labor reporting. 

• Maintains high standards for cleanliness, organization, and operational efficiency.

SUPERVISORY RESPONSIBILITIES: 

• Leads and directs the work of other teammates and typically has some authority for personnel decisions related to hiring, performance, or disciplinary actions