Job Summary
The FOH Manager is the face and operational lead of the front-of-house (FOH) team. This
individual ensures customer service of the highest level, engaging leadership, a steadying
force for the team to look up to, eƯicient & eƯective daily operations, and compliance with
health & safety regulations. The FOH Manager leads by example, upholds JW Hospitality’s
mission, and fosters a collaborative, customer-first environment based on the principles of
Attitude, Competence, and Communication (ACC) as outlined in the FOH Manual.
Key Responsibilities Leadership & Oversight:
-Set the tone for FOH service and environment organized, clean, professional, and welcoming.
-Supervise and mentor FOH staff including servers, bartenders, hosts, bar backs, and shift leads.
-Coordinate with General Manager, Executive Chef, Operations Manager, and Controller to execute promotions and key business decisions.
-Be the on-site expert for all health, safety, and alcohol service regulations.
-Ensure all opening and closing procedures are properly completed.
Customer Service
-Monitor guest satisfaction and address issues with professionalism and urgency.
-Ensure all team members embrace the ACC pillars: Attitude (positive, energetic),
-Competence (skill and awareness), and Communication (clear and proactive).
-Lead by example checking in on guests, resolving complaints, and empowering staff to provide excellent service.
-Create and maintain a warm, welcoming atmosphere through staff morale, clean environment, music/TV programming, lighting, and overall ambience.
Training and Development
-Conduct onboarding and job-shadowing for new hires and ensure proper coaching from the date of hire through the team member s entire time working with us.
-Be the champion of the FOH Manual know this document inside and out. Ensure team members are abiding by the vision and culture laid out in this document.
-Administer continued education including company-mandated alcohol service programs and state requirements (MAST).
-Hold staff accountable for appearance, conduct, and performance expectations.
-Take ownership of the FOH team and ensure they are supported in their roles set the team up for success.
Operations and Compliance
-Maintain daily checklists and ensure completion of location-specific opening/closing tasks.
-Monitor food and beverage consistency; serve as quality control for presentation and preparation.
-Oversee comping/voiding procedures and ensure documentation is complete and accurate.
-Ensure POS (TOAST), handhelds, and inventory systems are used effectively and accurately.
-Coordinate with vendors for bar and beverage inventory and ensure sufficient stock for operational needs.
-Work with the GM and Controller to schedule appropriately based on budgets.
Safety and Incident Response
-Enforce fire safety, ADA compliance, and emergency protocols.
-Manage intoxicated, unruly, or disruptive guests per legal and company standards.
-Ensure ID verification for alcohol sales and monitor pull tab use. (when applicable).
-Lead incident documentation and team communication when issues arise.
Qualifications and Skills
-Prior experience in a supervisory or FOH management role in hospitality.
-Knowledge of WA Liquor and Cannabis Board policies and MAST certification.
-Excellent interpersonal and conflict-resolution skills.
-High-level multitasking, communication, and organizational abilities.
-Proficiency in POS software (TOAST), scheduling tools (7Shifts), and Microsoft Office.
-Ability to lead with positivity, empathy, and professionalism.
Compensation and Benefits
-Average hourly pay $38 - $41 (includes base hourly pay rate of $19 - $22 plus average hourly tips of $19)
-Profitability driven bonus program 401(K) plan
-Health insurance
-Cell Phone plan
-Gym membership