Mako’s on the Creek – Front of House Manager

The chief individual responsible for developing and maintaining front of house service.


The Front of House (FOH) Manager will be the chief individual responsible for developing and maintaining FOH service along with the General Manager. This position will be directly responsible for ensuring steps of service are being followed, health codes are being adhered to, cleanliness and organization are maintained, and creating a positive, team-oriented working environment. Must present themselves as knowledgeable with regards to hospitality, and act professionally as a spokesperson for MAKO’S, to staff, guests and the media.

Set standards and steps of service. Assist with ordering, particularly with respect to smallware, glassware, tableware, to-go materials, and disposables. Manage cash drawer for the bar and ensure checkouts and other drops are being conducted properly. Lead development and execution of banquets, parties, and other similar opportunities. Schedule FOH staff for anticipated needs on a weekly basis and actively manage scheduling issues and conflicts. Approve and apply comps and voids as needed. Drive revenue and meet check average goals through promotions, contests, pre-shift meetings, and other methods.

Recruit, interview, supervise, train and develop FOH staff in the performance of their duties. Supervise FOH staff performance, education and execution. Coach, counsel, conduct performance reviews, resolve problems, provide open communications and recommend discipline as appropriate. Ensure adherence and compliance with company policies and procedures, as well as federal, state and local regulations.

Essential Job Functions

These are functions which are primary to the job, and may not be assigned to others. These functions account for the majority of the job, and are considered essential to the success of the position. They are not listed in any particular order and have equal weight.

1 Develop and maintain service standards that match the restaurant’s concept level and goals for presentation to the wider community. Ensure these are being followed and modify steps of service according to changing restaurant needs if applicable.

2 Work with the General Manager to forecast weekly cover counts by day and schedule staff to meet the anticipated needs of the business. Ensure a quality dining experience by having the required staff on hand to provide excellent service, in terms of both quantity and quality of employees.

3 Understand and abide by all food and beverage related budgets. Meet check average goals through education and incentives. Also, ensure that comps and voids are approved and applied with respect to both hospitality and budgetary needs.

4Oversee the reception, coordination, and execution of private parties, banquets, and other planned events involving large parties or special occasions. Work with the GM and Chef to create appropriately priced and serviceable packages and reconcile payments and tax exemptions.

5 Represent Mako’s as an organization, and ensure guests’ needs are met and expectations are exceeded. Through table touches, VIP interactions, and other outreach, communicate the pride we have in Mako’s as representatives of the restaurant.

6 Monitor proper sanitation practices and ensure that applicable Health Department requirements are met. Ensure staff are mindful of requirements and are following suit.

7 Chiefly responsible to meet the budgeted FOH labor cost. In addition to proper scheduling practices, create par levels to ensure stability. Be mindful of local, statewide, and national events (to include holidays, festivals, sports games, political events, etc) that may impact demand.

Other Job Functions

1 Monitor all FOH equipment and report when repairs are needed.

2 Support Advertising/Social Media efforts with quality photos and accurate captions.

3 Conduct walkthroughs of restaurant to ensure proper opening and closing practices.

4 Proofread menus for content, pricing and spelling errors.

Minimum Requirements and Qualifications


High School diploma or equivalent required
Associate’s or Bachelor’s degree preferred

Training Requirements

Serve Safe Certification or other industry recognized sanitation program strongly preferred

Knowledge and Capabilities

Capable of working in a fast-paced environment
Requires standing, walking and lifting for the majority of the work day
Must be able to work with Microsoft Office Suite including email
Maintain a clean work environment and set the example for personal cleanliness

Technical Skills

Solid hospitality skills and understanding of current culinary/hospitality trends
Strong communication skills (both written and oral)
Ability to cost schedules and calculate payroll cost
Ability to cost private parties and banquets according to guest preferences

Job Experience

Minimum of 4 years in a full-service restaurant environment
Minimum of 2 years in a restaurant management/leadership role
Proven history of meeting/exceeding financial goals


Restaurant opening is currently estimated for early April 2019
Full-time employment will likely start in early to mid-March 2019
The selected applicant must consent to a background check prior to employment

TO APPLY, please reply via email with your resume file attached (pdf, docx, or doc) and cover letter in the body of the email. Please do not copy and paste resume.


To Apply to this job Please go to website address given in Source below