Job Title: Front of House and Services Manager
Position Summary:
Responsible for organising, directing and controlling front-of-house operations across the venue to deliver high-quality guest service, efficient service flow, strong team performance and compliance with company policies and hospitality standards. The role manages daily restaurant service operations, staff supervision, customer experience, reservations and event coordination, stock and cash control, and operational reporting, while working closely with senior management and kitchen leadership to maintain service excellence and business performance.
Duties and Responsibilities:
- Organise, lead and control daily front-of-house operations to ensure smooth service delivery, customer satisfaction and achievement of venue performance standards.
- Supervise and coordinate restaurant floor operations, reservations, seating allocation, service sequences and customer flow during lunch, dinner and event service periods.
- Monitor and maintain high standards of customer service, presentation, cleanliness and venue appearance in line with company procedures and regulatory requirements.
- Respond to guest feedback, complaints and service issues promptly and professionally, and implement service improvements to enhance the overall customer experience.
- Recruit, train, mentor and supervise front-of-house employees, including hosts, waitstaff and supervisors, to ensure consistent service standards, grooming, product knowledge and workplace conduct.
- Prepare and manage staff rosters in line with operational needs, service demand and labour cost targets, and monitor attendance, timekeeping and staff productivity.
- Review and approve staff timesheets and attendance records before payroll processing, and liaise with management regarding labour utilisation and staffing efficiencies.
- Oversee cashiering procedures, floats, end-of-day reconciliation, point-of-sale controls and revenue accuracy, and escalate discrepancies where required.
- Maintain operational records, including service reports, incident records, stock usage information and shift performance data, to support management decision-making.
- Coordinate with chefs, kitchen staff and senior management to ensure timely service, menu knowledge, special function execution and efficient resolution of operational issues.
- Assist in planning and delivering private functions, group bookings and special events, ensuring appropriate staffing, service standards and customer outcomes.
- Monitor stock levels and front-of-house supplies, assist with ordering requirements, and support inventory control measures relevant to service operations.
- Ensure compliance with workplace health and safety requirements, food safety practices, liquor licensing obligations and company employment policies.
- Contribute to operational planning, continuous improvement initiatives and implementation of systems that improve service quality, efficiency and profitability
Pay: $76,515.00 – $90,000.00 per year
Benefits:
- Employee discount
- Free food
Work Location: In person
