Front of House Manager

Position Summary: We are seeking a dynamic, experienced, and highly motivated Front of the House (FOH) Manager to lead our service team at LE FRENCH Denver 9 & CO. The FOH Manager will be responsible for overseeing all aspects of the daily restaurant operations, ensuring the highest standards of guest satisfaction, staff performance, and operational efficiency. This role requires a true leader with a passion for hospitality, a keen eye for detail, and a deep understanding of French culinary culture and service standards.

Key Responsibilities: Guest Experience: Ensure all guests receive outstanding service and have an unforgettable dining experience. Handle guest inquiries, feedback, and complaints professionally and promptly. Team Leadership & Development: Recruit, train, mentor, and supervise FOH staff (servers, hosts, bartenders, bussers). Foster a positive, collaborative, and high-performance work environment. Conduct regular performance reviews and provide ongoing coaching. Operational Management: Oversee daily FOH operations, including opening and closing procedures, seating management, reservations, and service flow. Maintain a clean, organized, and aesthetically pleasing dining area. Financial Performance: Manage labor costs, control inventory for FOH supplies, and contribute to achieving sales and profitability targets. Service Standards: Uphold and enforce LE FRENCH's high standards for service, presentation, and hygiene. Develop and implement standard operating procedures (SOPs) for FOH activities. Beverage Program: Work closely with the culinary team and ownership on wine list management, cocktail development, and beverage inventory control. Compliance: Ensure compliance with all health, safety, and liquor licensing regulations. Collaboration: Work effectively with the Back of the House (BOH) management team to ensure seamless communication and operations. Marketing & Promotions: Assist with in-house promotions, special events, and guest engagement initiatives.

Qualifications: Minimum of 3-5 years of FOH management experience in a high-volume, upscale casual or fine dining restaurant, preferably with French cuisine experience. Strong leadership, interpersonal, and communication skills. Excellent problem-solving and decision-making abilities. A passion for food, wine, and exceptional guest service. Ability to work a flexible schedule, including evenings, weekends, and holidays. Proficiency with POS systems (e.g., Toast, Aloha) and reservation platforms (e.g., OpenTable).Knowledge of health and safety regulations. Culinary or hospitality degree is a plus. Bilingual in French and English is highly desirable.