FRONT HOUSE MANAGERCANTEEN BAR & GRILLE
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.
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