Front of House Manager

Company Description Easy Bistro & Bar, a Michelin American South recommended restaurant, brings Old World comfort food to Chattanooga with a focus on French bistro-style dining that is both approachable and refined. Guests enjoy perfectly prepared steaks, fresh seafood, roast chicken, and an authentic raw bar. The restaurant features a craft cocktail program with seasonal infusions, an expansive selection of liqueurs and bitters, and a curated wine list showcasing classic regions and emerging trends. Easy Bistro & Bar also offers a private dining room ideal for business gatherings and social events, providing a versatile setting for a range of occasions.Role Description The Front of House Manager is a full-time, on-site role based at Easy Bistro & Bar in Chattanooga, TN. This position oversees daily front-of-house operations, including managing hosts, servers, bartenders, and support staff to ensure smooth service and a welcoming guest experience. Responsibilities include coordinating reservations and seating, monitoring service standards, handling guest feedback, and supporting the execution of private events. The Front of House Manager will collaborate with the culinary team to maintain food and beverage quality, manage opening and closing procedures, oversee cash handling, and assist with scheduling and labor management. The role also involves training team members, promoting menu and beverage offerings, and supporting sales initiatives to drive revenue.QualificationsStrong Communication and Customer Service skills, with the ability to engage guests and support team members effectively.Knowledge of Food & Beverage operations, including menu familiarity, bar and wine service, and basic understanding of food safety practices.Experience in Training and team development, including coaching staff, leading pre-shift meetings, and supporting continuous improvement.Sales skills related to upselling menu items, promoting specials, and supporting private and group dining bookings.Prior experience in restaurant front-of-house management or supervisory roles, preferably in upscale or high-volume dining.Ability to work flexible hours, including evenings, weekends, and holidays, as required by restaurant operations.Strong organizational and problem-solving skills, with attention to detail in service, cleanliness, and guest satisfaction.Familiarity with POS systems, basic reporting, and cash handling procedures.Food safety certification and responsible alcohol service training (or ability to obtain upon hire) are preferred.High school diploma or equivalent required; additional hospitality or business education is a plus.