We are seeking a energetic and organized Front of House (FOH) Assistant Manager to lead our floor operations and deliver exceptional guest experiences. In this role, you will be the driving force behind daily service—managing our service team, overseeing bar operations, maintaining inventory, and handling guest relations with warmth and professionalism. You will work closely with the Head Chef to ensure smooth operations, staff accountability, and high service standards.

Key Responsibilities

1. Team Leadership & Staff Management

• Onboarding & Training: Train and mentor service and bar staff on service standards, POS operations, menu knowledge, and guest service protocols.

• Performance & Atmosphere: Lead pre-shift briefings, keep staff motivated during busy rushes, and provide real-time coaching to ensure consistent service quality.

2. Service & Floor Operations

• Active Floor Management: Maintain a strong floor presence during peak hours, ensuring table turns run smoothly, wait times are managed, and service flows seamlessly between FOH and the kitchen.

• Customer Experience: Greet guests, handle reservations, and proactively address any guest feedback or complaints with a direct, solution-focused attitude.

• Standards & Compliance: Ensure all dining room and bar areas meet health, safety, cleanliness, and hygiene regulations at all times.

3. Bar & Inventory Management

• Bar Supervision: Oversee daily bar prep, beverage service speed and quality control

• Ordering & Purchasing: Manage inventory counts and ensure enough stock for bar supplies, dry goods, disposable items, and FOH operational stock.

• Cost Control: Monitor pour costs, track waste/spoilage, and minimize breakage to keep operating costs within budget.

Requirements & Qualifications

• Experience: 2+ years of supervisory or team-lead experience in a fast-paced restaurant, bar, or hospitality environment.

• People Skills: Excellent communication and interpersonal skills, with a proven track record of managing and motivating part-time/casual teams.

• Technical Proficiency: Hands-on experience with POS systems, scheduling software, and basic inventory/ordering tools.

• Certifications: Valid Food Handler certifications.

• Operational Needs: Ability to work a flexible schedule including late nights, weekends, and holidays.