Restaurant Manager, Farm-to-Table & Front-of-House Leadership
Overview
Lead front-of-house operations for a seasonal concept at a fast-growing eco-conscious restaurant. Own guest experiences, team leadership, and service flow across the dining room at Moorestown NJ. Collaborate with culinary leadership to execute a seasonally shifting menu and uphold high standards. Drive a positive floor culture and accountable workplace with a hands-on, guest-centric approach.
What You'll Do6
- 1Build and maintain a visible floor presence to support staff and resolve guest feedback
- 2Lead front-of-house recruiting onboarding and ongoing coaching to sustain service standards
- 3Own shift operations including opening closing procedures reservations floor plans and table management
- 4Drive budgeting labor control cost management and inventory tracking to meet financial goals
- 5Collaborate with kitchen servers bartenders and support staff on menu rollouts seasonal changes and staff education
- 6Ensure compliance with food safety sanitation and alcohol regulations and utilize POS systems and restaurant management software to support daily operations
Requirements6
- 15+ years of experience in restaurant management or equivalent leadership roles
- 2Strong guest relations communication and team leadership skills
- 3Proven ability to manage floor plans reservations and table turns in a high standards environment
- 4Hands-on leadership style with experience hiring coaching and developing front-of-house teams
- 5Tech-savvy with experience scheduling payroll data sales reporting and inventory tracking
- 6Familiar with POS systems Microsoft Word Excel and standard restaurant management software
Salary Insight
$55 - $65k per year
Location
Required Skills
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