Little Bird is looking for a dynamic and customer-focused Front of House (FOH) Manager to be the face of our establishment. You will be responsible for creating a welcoming atmosphere, ensuring exceptional guest experiences, and leading our FOH team to deliver outstanding service from arrival to departure.

Key Responsibilities

• Guest Services & Satisfaction: Greet guests warmly upon arrival, manage the flow of seating and reservations, and ensure all patrons have a memorable dining experience. Proactively address customer inquiries and resolve complaints quickly and professionally to ensure a positive outcome.
• Staff Leadership & Management: Recruit, hire, train, and supervise all FOH staff, including hosts, servers, bussers, and bartenders. Create and manage employee schedules efficiently, ensuring optimal coverage for all shifts while controlling labor costs.
• Operations Oversight: Oversee all day-to-day FOH operations, ensuring the dining room, bar, and guest areas are clean, organized, and meet all health and safety standards. Conduct regular safety inspections and ensure all procedures are followed.
• Inter-departmental Coordination: Maintain strong, clear communication with the Back of House (BOH) kitchen management and staff to ensure seamless service flow and timely food delivery to guests.
• Financial & Inventory Management: Oversee cash handling procedures, reconcile daily sales, and manage inventory of FOH supplies (linens, menus, cleaning products, etc.). Work with management to control operational costs and identify ways to cut waste.
• Quality Control & Training: Monitor staff performance and provide ongoing training and constructive feedback to improve service quality and foster a culture of excellence. Stay updated on menu changes, specials, and ongoing product knowledge to assist staff and guests effectively.

Qualifications and Skills

• Experience: Proven work experience in a supervisory or management role within the hospitality/restaurant industry.
• Customer Service: A passion for delivering superior customer service and creating positive guest interactions.
• Leadership: Strong leadership, motivational, and people management skills, with the ability to lead by example and inspire a team.
• Problem-Solving: Excellent problem-solving and conflict resolution abilities, with the capacity to think quickly and calmly under pressure.
• Organizational Skills: Exceptional organizational and time management skills, capable of juggling multiple priorities in a fast-paced environment.
• Technical Proficiency: Familiarity with restaurant management software, POS systems (e.g., OpenTable, Toast, Aloha), and reservation platforms.
• Availability: Ability to work a flexible schedule, including evenings, weekends, and holidays, as required by restaurant operations.

• Guest Services & Satisfaction: Greet guests warmly upon arrival, manage the flow of seating and reservations, and ensure all patrons have a memorable dining experience. Proactively address customer inquiries and resolve complaints quickly and professionally to ensure a positive outcome.
• Staff Leadership & Management: Recruit, hire, train, and supervise all FOH staff, including hosts, servers, bussers, and bartenders. Create and manage employee schedules efficiently, ensuring optimal coverage for all shifts while controlling labor costs.
• Operations Oversight: Oversee all day-to-day FOH operations, ensuring the dining room, bar, and guest areas are clean, organized, and meet all health and safety standards. Conduct regular safety inspections and ensure all procedures are followed.
• Inter-departmental Coordination: Maintain strong, clear communication with the Back of House (BOH) kitchen management and staff to ensure seamless service flow and timely food delivery to guests.
• Financial & Inventory Management: Oversee cash handling procedures, reconcile daily sales, and manage inventory of FOH supplies (linens, menus, cleaning products, etc.). Work with management to control operational costs and identify ways to cut waste.
• Quality Control & Training: Monitor staff performance and provide ongoing training and constructive feedback to improve service quality and foster a culture of excellence. Stay updated on menu changes, specials, and ongoing product knowledge to assist staff and guests effectively.

• Customer Service: A passion for delivering superior customer service and creating positive guest interactions.
• Leadership: Strong leadership, motivational, and people management skills, with the ability to lead by example and inspire a team.
• Problem-Solving: Excellent problem-solving and conflict resolution abilities, with the capacity to think quickly and calmly under pressure.
• Organizational Skills: Exceptional organizational and time management skills, capable of juggling multiple priorities in a fast-paced environment.
• Technical Proficiency: Familiarity with restaurant management software, POS systems (e.g., OpenTable, Toast, Aloha), and reservation platforms.
• Availability: Ability to work a flexible schedule, including evenings, weekends, and holidays, as required by restaurant operations.

• Experience: Proven work experience in a supervisory or management role within the hospitality/restaurant industry.