Job Description
Job Description
Education & Experience
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High school diploma or equivalent required; hospitality coursework is a plus
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Minimum 1–2 years of bartending experience in a high-volume, full-service restaurant or bar
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Valid state alcohol server certification (if required by local law)
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Knowledge of classic and modern cocktail recipes
Skills & Abilities
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Exceptional customer service and interpersonal communication skills
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Ability to multitask and remain calm under pressure in a fast-paced environment
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Strong knowledge of spirits, wines, beers, and mixers
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Capable of operating POS systems and handling cash/card transactions accurately
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Attention to detail in drink preparation, cleanliness, and presentation
Physical Requirements
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Must be able to stand for extended periods (up to 8 hours)
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Ability to lift up to 30 lbs (e.g., kegs, cases, bar equipment)
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Manual dexterity for handling bar tools, glassware, and drink garnishing
Professional Qualities
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Dependable, punctual, and team-oriented
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Maintains a clean and professional appearance
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Follows company alcohol serving policies and responsible service guidelines
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Willingness to work evenings, weekends, holidays, and peak hours as needed
Front of House Manager – Job Description
Position Summary:
The Front of House (FOH) Manager is responsible for overseeing all dining room operations, ensuring excellent guest service, managing FOH staff, and maintaining a clean, welcoming atmosphere. This role plays a key part in delivering a seamless dining experience and supporting overall restaurant profitability.
Key Responsibilities:
Guest Experience & Service Quality
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Ensure every guest receives prompt, courteous, and efficient service
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Resolve customer complaints promptly and professionally
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Monitor dining room ambiance, cleanliness, and table flow to maximize guest satisfaction
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Maintain high hospitality standards consistent with the Stripers brand
Staff Leadership & Development
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Hire, train, schedule, and supervise all FOH staff including hosts, servers, bartenders, and bussers
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Conduct daily pre-shift meetings and ongoing staff coaching
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Monitor employee performance and provide feedback or disciplinary action when necessary
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Foster a positive, team-oriented work environment
Operations & Administration
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Oversee FOH opening and closing procedures
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Maintain staff schedules, ensuring proper coverage during peak and off-peak hours
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Work closely with kitchen leadership to coordinate service and ensure smooth communication
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Manage inventory and ordering of FOH supplies (e.g., linens, menus, utensils)
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Ensure compliance with health, safety, and sanitation regulations
Financial & Business Support
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Assist with controlling labor and operating costs
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Monitor daily sales and assist with cash handling, tip reporting, and POS oversight
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Support marketing promotions, special events, and seasonal menu rollouts
Qualifications:
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2–3+ years of restaurant management or supervisory experience in a full-service setting
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Strong leadership, communication, and customer service skills
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Working knowledge of POS systems, restaurant software, and basic budgeting
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Ability to manage high-stress situations calmly and effectively
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Must be organized, detail-oriented, and capable of multitasking
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Flexible schedule, including nights, weekends, and holidays
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Food Handler and Alcohol Server certifications (as required by local law