How to become a restaurant front of house manager

How to become a Restaurant Front of House Manager

Becoming a restaurant front of house (FOH) manager typically involves a combination of experience, skills, and sometimes formal education. Here’s a guide to pursuing this career:

High School Diploma or GED
Most restaurants require at least a high school diploma or equivalent (GED) to be considered for entry-level positions. A high school education provides the foundational communication, organizational, and customer service skills needed to work in a restaurant setting.

Gain Experience in the Hospitality Industry
Many FOH managers begin their careers in positions such as server, host, or bartender. These roles provide valuable experience in customer service, the flow of restaurant operations, and how to interact with guests and staff.

With experience, aspiring front of house managers can move into positions like lead server, shift supervisor, or assistant manager, which entail taking on more responsibility, such as scheduling, training, inventory management, overseeing staff and service, and handling customer issues.

Some employers offer management training programs during which employees learn directly from more experienced managers.

Postsecondary Education (Optional but Beneficial)
While not always required, an Associate or Bachelor’s Degree in Food Service Management, Hospitality Management, Business Administration, or Culinary Arts is especially worthwhile for those who want to advance quickly or work in larger establishments, chain restaurants, or hotel dining operations. Postsecondary education helps develop management, marketing, and financial skills, which are essential for running a restaurant efficiently.

Develop Key Skills
Prerequisites for restaurant FOH managers include strong communication, organizational, multitasking, problem-solving, and leadership/delegating skills; knowledge of food safety regulations and POS (point of sale) systems; and financial literacy (budgeting, cost control, profit and loss analysis).

Continue Learning and Developing Professionally
The restaurant industry is constantly evolving, making it essential to keep up with trends in customer service, technology, food, and beverages to stay competitive. Connect with other professionals in the industry, whether through events, social media, or local hospitality groups. Seek feedback from your team and customers to improve your management approach.

Obtain Certifications (Optional but Advantageous)
There are several certifications that can help restaurant FOH managers advance to higher-level managerial roles, such a General Manager or Operations Director:

• Certified Restaurant Professional (CRP) – Offered by ServSuccess, a provider of restaurant industry resources and training, and designed by restaurant industry experts, the CRP exam focuses on front of house knowledge and service culture, back of house and restaurant kitchen knowledge, product quality and cost control, and branding and marketing.
• Certified Restaurant Manager (CRM) – This certification, also offered by ServSuccess, is endorsed by the National Restaurant Association. The CRM program leading to the credential is designed to validate critical competencies for restaurant professionals, including leadership, customer service, and financial management.
• Certified Hospitality Supervisor (CHS) – This is a globally recognized and international certificate accredited by the American Hotel & Lodging Educational Institute (AHLEI). The CHS program is designed to empower individuals with the knowledge and skills needed to excel in supervisory roles within the broader hospitality industry, encompassing hotels, resorts, and other lodging establishments. Focusing on general hospitality management, staff supervision, and guest relations, it’s beneficial for restaurant FOH managers working in hotels or resorts with dining services.
• ServSafe Manager Certification – Developed by the National Restaurant Association and approved by the American National Standards Institute (ANSI) and the Conference for Food Protection, the ServSafe Manager exam focuses on food safety, sanitation, and hygiene standards. The credential is one of the most recognized in the restaurant industry. It ensures that candidates understand food safety regulations, which is critical for managing a restaurant’s kitchen and ensuring compliance with health codes.
• Alcohol Service Certifications – Offered by various organizations like TIPS (Training for Intervention Procedures) or local state agencies, credentials in this area emphasize responsible alcohol service, recognizing intoxication, and handling issues related to alcohol consumption. For restaurant FOH managers in restaurants that serve alcohol, this certification validates compliance with legal requirements concerning alcohol service.
• Wine Certification – Offered by entities such as the Wine & Spirit Education Trust (WSET) and the Court of Master Sommeliers, wine certifications recognize knowledge in wines, pairing, and service. They are especially beneficial for managers working in fine dining and upscale restaurants.
• Certified Front Desk Representative (CFDR) – While typically focused on hotel operations, the CFDR certification program offers relevant training for managing guest relations and experiences, which is a key part of a FOH manager's role in any restaurant.
• Certified Manager (CM) – Offered by the Institute of Certified Professional Managers (ICPM), the CM certification, covering general management and leadership skills, is applicable across industries and provides a strong foundation in managing teams, budgeting, and strategic decision making.

Professional Organizations
In addition to the certifying bodies referenced above in the Certifications section, the following organizations also support the restaurant industry and the restaurant management community:

• Restaurant Leadership Conference (RLC) – While not an organization per se, this annual event brings together restaurant executives and managers to network, share insights, and discuss industry trends. It’s an excellent opportunity for learning and leadership development.
• American Culinary Federation (ACF) – ACF is primarily focused on chefs and other culinary professionals, but it is also relevant for those interested in restaurant front of house operations.
• International Council on Hotel, Restaurant, and Institutional Education (ICHRIE) – This global association serves professionals in hospitality and foodservice, including restaurant managers. ICHRIE offers conferences, training programs, and publications related to the restaurant and hospitality industries.
• National Association for Catering and Events (NACE) – NACE is a professional organization dedicated to the catering and events industry, which includes managing events and banquets within restaurants or other venues.
• National Food Service Management Institute (NFSMI) – While NFSMI is primarily focused on foodservice management in institutional settings, it offers useful resources on leadership, operations, and food safety that can apply to restaurants as well.
• Network of Executive Women in Hospitality (NEWH) – This is a network supporting women in restaurant and broader hospitality leadership roles. It provides mentorship, resources, and a community for female professionals in the foodservice and related industries.
• Hospitality Financial and Technology Professionals (HFTP) – Primarily catering to financial managers within hospitality, HFTP provides valuable resources for restaurant managers interested in learning more about financial operations, technology in the industry, and managerial leadership.