Front of the house Manager
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Key responsibilities
Front-of-House Operations
• Oversee daily front-of-house operations, ensuring smooth workflow, efficient order processing, and timely service.
• Maintain cleanliness, organization, and proper product presentation in accordance with company standards.
• Ensure compliance with food safety, sanitation, and operational procedures. 2. Customer Service and Guest Experience
• Ensure excellent customer service by addressing customer inquiries, feedback, and concerns professionally.
• Maintain high standards of customer satisfaction and promote a welcoming store environment.
• Handle customer complaints and resolve service issues promptly. 3. Sales and Store Performance
• Monitor daily sales performance and implement strategies to achieve sales targets.
• Identify opportunities to increase sales through product recommendations, upselling, and promotional activities.
• Monitor product availability and coordinate with the team to minimize stockouts and product wastage. 4. Team Leadership and Development
• Supervise, coach, and motivate front-of-house staff to maintain productivity and service excellence.
• Prepare staff schedules and ensure adequate manpower coverage during peak and regular operating hours.
• Train team members on customer service, product knowledge, order handling, and company policies.
• Monitor employee performance and provide feedback to support continuous improvement. 5. Inventory and Cash Management
• Monitor inventory levels, product displays, and stock replenishment in coordination with the relevant team.
• Ensure accurate cash handling, POS transactions, and daily sales reporting.
• Monitor product freshness, proper storage, and adherence to inventory control procedures. 6. Reporting and Coordination
• Prepare and submit daily sales reports, operational updates, and other required documentation.
• Coordinate with the kitchen or production team to ensure product availability, quality, and timely replenishment.
• Communicate operational concerns and recommend improvements to enhance store performance.
Qualifications:
• Bachelor’s degree in Hospitality Management, Business Administration, or a related field is an advantage.
• At least 3 years of experience in restaurant, café, bakery or retail food operations, preferably in a supervisory or managerial role.
• Strong leadership, communication, customer service, and team management skills.
• Knowledge of POS systems, cash handling, inventory monitoring, and sales reporting.
• Ability to manage daily store operations, meet sales targets, and maintain high service standards.
• Strong organizational skills and the ability to work in a fast-paced environment.
• Knowledge of food safety, sanitation, and product quality standards.
• Flexible to be assigned to specific store or branch locations as needed.
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