Front of House Manager

About Company:

At The Resort at Glade Springs, we believe that exceptional service and hospitality are the cornerstones of our success. Our commitment to creating memorable experiences for our guests is what sets us apart. As a prospective employee, you will play a vital role in upholding these values.

Our Service Philosophy:

• Guest-Centric Approach: We prioritize the needs and preferences of our guests, ensuring their satisfaction and comfort at every touchpoint.
• Attention to Detail: Every interaction matters. We strive for excellence by paying attention to the smallest details, from the cleanliness of our facilities to the warmth of our greetings.
• Proactive Problem Solving: Anticipating and addressing guest concerns before they arise is key to delivering seamless service.

Our Hospitality Culture:

• Empathy and Respect: We treat our guests and colleagues with genuine care and respect, fostering a welcoming and inclusive environment.
• Team Collaboration: Success is a collective effort. We work together, supporting and uplifting each other to achieve our common goals.
• Continuous Improvement: We are committed to learning and growing. Regular training and feedback help us enhance our skills and stay ahead in the industry.

Joining The Resort at Glade Springs means becoming part of a family that values dedication, passion, and a positive attitude. We look forward to welcoming you and working together to create unforgettable experiences for our guests. Associates enjoy great benefits including discounted golf, retail and food discounts, as well as access to our fitness center and indoor pool!

About the Role:

The Front of House Manager plays a pivotal role in ensuring the smooth and efficient operation of the customer-facing areas within an accommodation or food service establishment. This position is responsible for overseeing daily front of house activities, including managing staff, maintaining high standards of customer service, and ensuring compliance with food safety and sanitation regulations. The manager will lead efforts to optimize cost control measures while fostering a positive and productive work environment. They will also handle problem-solving related to customer concerns, staff scheduling, and operational challenges to maintain seamless service delivery. Ultimately, the Front of House Manager ensures that guests receive an exceptional experience that aligns with the establishment’s brand and operational goals.

Minimum Qualifications:

• Proven experience in food service management or a related hospitality role.
• Strong knowledge of food safety and sanitation standards.
• Demonstrated ability to train and manage staff effectively.
• Excellent multitasking and organizational skills.
• Ability to work flexible hours including evenings, weekends, and holidays.

Preferred Qualifications:

• Certification in food safety or hospitality management.
• Experience with cost control and budgeting in a food service environment.
• Familiarity with point-of-sale (POS) systems and inventory management software.
• Strong problem-solving skills with a customer-focused approach.
• Previous experience managing a team in a fast-paced accommodation or food service setting.

Responsibilities:

• Supervise and coordinate front of house staff activities, including training, scheduling, and performance management.
• Ensure compliance with all food safety, sanitation, and health regulations to maintain a safe environment for guests and employees.
• Manage daily operations such as opening and closing procedures, cash handling, and inventory control to optimize cost efficiency.
• Address and resolve customer inquiries, complaints, and special requests promptly and professionally.
• Collaborate with kitchen and back of house teams to ensure smooth communication and service flow.
• Inventory Management & Ordering

Skills:

The required skills such as food service expertise and staff training are essential for managing daily operations and ensuring team members deliver excellent customer service. Multitasking abilities enable the manager to handle multiple responsibilities simultaneously, from overseeing staff to managing customer interactions and operational tasks. Cost control skills are applied to monitor expenses and optimize resource use, contributing to the establishment’s profitability. Problem-solving skills are critical for addressing unexpected challenges, resolving customer complaints, and maintaining smooth service flow. Knowledge of sanitation and food safety ensures compliance with health regulations, protecting both guests and employees while upholding the establishment’s reputation.