What does a restaurant front of house manager do?

What is a Restaurant Front of House Manager?

Front of house (FOH) managers are in charge of everything guests see and experience at a restaurant. They lead the front of house staff, make sure service runs smoothly, and handle any issues that come up during a shift. Whether it’s greeting guests, managing reservations, or stepping in during a busy rush, they help create a welcoming and organized environment.

A great FOH manager keeps both customers and staff happy. They play a big role in building customer loyalty, keeping the team motivated, and making sure the restaurant runs efficiently. Their work directly affects the restaurant’s reputation, reviews, and long-term success.

What does a Restaurant Front of House Manager do?

Duties and Responsibilities
The primary objective of the restaurant front of house manager is to create an exceptional dining experience for guests while managing staff, resources, and operations. Here’s a look at what they do on a day-to-day basis:

• Staff Supervision – Managing front of house staff such as servers, hosts, bartenders, and bussers; hiring, training, scheduling, and ensuring staff maintain a high level of customer service.
• Customer Service – Ensuring that guests are greeted promptly, seated efficiently, and served in a friendly and professional manner; handling customer complaints or issues.
• Coordinating Service Flow – Ensuring that communication between the kitchen and service staff is smooth and that the dining room runs efficiently during service, minimizing wait times and managing busy periods.
• Ambiance and Environment – Overseeing the dining area to maintain a clean, comfortable, and welcoming atmosphere, including managing lighting, music, and the overall setting.
• Inventory and Supplies – Managing the stock of menus, napkins, utensils, cleaning supplies, and other essential front of house items, ensuring the restaurant is well-prepared for service.
• Financial and Administrative Tasks – Handling cash, overseeing the payment process, managing tips, and ensuring accurate billing; tracking revenue and ensuring that the restaurant meets financial goals.
• Health and Safety Compliance – Ensuring that health, safety, and sanitation standards are met in all areas of the front of house.

Different Types of Restaurant Front of House Managers
Each of the following roles may have overlapping responsibilities, but they cater to different operational focuses.

• General FOH Managers are responsible for overseeing all aspects of the front of house operations, including managing staff, guest services, and the overall guest experience.
• Restaurant Supervisors, often a step below the front of house manager, assist with daily operations, focusing on staff coordination, guest interactions, and ensuring smooth service. They may report to the FOH Manager or work in smaller establishments without onsite managerial oversight.
• Host/Hostess Managers are dedicated to overseeing the front-door operations, including greeting guests, managing reservations, and controlling the flow of guests into the restaurant. They ensure seating arrangements are efficient and that guests are tended to quickly.
• Bar Managers are specialized FOH manager who focus specifically on the bar area, overseeing bartenders, managing the drink menu, and ensuring the bar's operations run smoothly. They may also handle bar inventory and customer interactions specific to the bar setting.
• Wine or Sommelier Managers, found in upscale restaurants, focus on the wine selection and service, ensuring guests have a top-notch wine experience. They may train staff on wine pairings and oversee wine service during meals, as well as manage cellar inventory.
• Floor Managers directly oversee the dining room during peak times, handling immediate issues and server/kitchen staff supervision.
• Fine Dining Managers specialize in upscale dining experiences, focusing on providing exceptional customer service, fine-tuning details like presentation, etiquette, and high-level guest interactions. They often train staff to handle more sophisticated requests and expectations from guests.
• Casual Dining Managers oversee daily operations in more relaxed or family-oriented restaurants, with a focus on maintaining a comfortable, casual atmosphere while ensuring service efficiency and guest satisfaction. They often work closely with a broader range of staff, including hosts, servers, and kitchen crew.
• Banquet Managers, found in larger restaurants or event venues, oversee the front of house operations for events, banquets, or private functions. They handle guest relations, ensure the service team is coordinated, and manage the setup for large-scale events.

What is the workplace of a Restaurant Front of House Manager like?

Restaurant front of house managers are employed by a wide variety of foodservice establishments, including:

• Independent Restaurants – Small, locally-owned restaurants often hire FOH managers to oversee the daily operations and ensure high-quality customer service. These managers are responsible for a broad range of tasks, as the staff may be smaller, requiring a hands-on approach.
• Restaurant Chains – Larger restaurant chains, both casual and fast-casual, employ front of house managers to handle the daily operations of individual locations. These managers ensure consistency in service and guest experience across multiple sites, following the brand's guidelines.
• Fine Dining Establishments – These restaurants seek out FOH managers with specialized knowledge in high-end service to oversee more personalized guest experiences and ensure high standards of service and hospitality.
• Hotels and Resorts – Many hotels, resorts, and large hospitality venues have in-house restaurants or dining services. FOH managers in these settings are responsible for coordinating dining service within the hotel or resort, ensuring that guest expectations are met both for hotel services and dining.
• Catering Companies – Catering companies, especially those handling large events like weddings, conferences, and corporate gatherings, employ FOH managers to oversee the front of house operations during events and ensure that service flows smoothly.
• Cruise Lines – Cruise ships, which often have multiple dining venues, employ front of house managers to coordinate the service of guests, manage staff, and ensure that the dining experience is of high-quality during voyages.
• Corporate Cafeterias – Some large corporations with in-house cafeterias or foodservice operations hire FOH managers to oversee the dining area, ensuring employees have a smooth and efficient dining experience during their workday.
• Event Venues – Venues like concert halls, sports arenas, and convention centers with dining facilities employ front of house managers to oversee the service during events, managing both the restaurant-style service and high-volume food sales.
• Country Clubs and Golf Clubs – These establishments often have dining areas that require an FOH manager to oversee the smooth operation of guest service, particularly in a more upscale or membership-based environment.

Front of house (FOH) managers work in any venue that serves food and drinks to guests in a structured setting where good service matters. You’ll find them in places like restaurants, cafés, and bars—anywhere that values creating a positive dining experience.

Their work environment is fast-paced and lively. They spend most of their time in guest-facing areas like the dining room, entrance, bar, or patio. The atmosphere is usually busy and full of movement, with background noise from conversations, dishes, and staff activity.

Because they manage both daily operations and customer service, FOH managers need to juggle a lot at once—handling dinner rushes, helping staff, and solving unexpected problems on the spot. They often work long or irregular hours, especially during evenings, weekends, and holidays when restaurants are busiest. The job can be physically tiring since they’re on their feet for most of the shift and constantly moving around. It can also be stressful at times, especially when dealing with customer complaints or staff issues.

Still, for those who enjoy a high-energy setting and love helping people have a great experience, this role can be incredibly rewarding.