Front of House Manager

QED Hospitality is a restaurant operations management group, focused on running Food & Beverage operations in boutique hotels and exclusive sites nationally. 

We bring our operational acumen to the table, developing and managing restaurants tailored to the hotel, the region and the demands of the market. These are not cookie cutter concepts, but true restaurants born of the region and based on our history.

As the FOH Manager you will oversee daily service operations, support a large and dynamic team, and uphold the highest standards of hospitality, cleanliness, and guest satisfaction. You'll play a major role in coordinating special events, private functions, and seasonal rooftop programming while maintaining smooth day-to-day service flow. This position requires a hands-on approach, strong communication skills, and the ability to lead with positivity and confidence in a high-energy space.

KEY RESPONSIBILITIES: 
Operational Leadership

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  Oversee all FOH operations in a busy, high-volume rooftop bar environment.

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  Ensure smooth execution of daily service as well as special events, functions, and programming.

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  Maintain consistent standards for service, sanitation, safety, and guest engagement.

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  Implement and refine operational systems and procedures that drive efficiency and quality.

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  Partner with bar leadership on menu execution, bar operations, and crowd-flow management.

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  Monitor floor activity and guest needs, adjusting staffing and support as needed.

Team Development & Culture

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  Lead, coach, and mentor FOH team members in a fast-paced setting.

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  Foster a positive, inclusive, and high-morale culture that encourages teamwork and empowerment.

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  Support recruiting, hiring, onboarding, and ongoing development of team members.

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  Conduct regular feedback sessions and quarterly performance evaluations for direct reports.

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  Recognize great performance and use motivational tools to keep the team engaged and inspired.

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  Serve as a role model for hospitality, professionalism, and guest-first behavior.

Event & Function Support

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  Work closely with events teams to execute private parties, buyouts, and rooftop activations.

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  Coordinate staffing, timing, flow, and hospitality standards for special functions.

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  Ensure seamless transitions between regular service and event operations.

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  Support communication between FOH, BOH, events, and leadership teams.

Financial Management

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  Analyze P&L statements and sales data to inform decision-making.

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  Implement cost-control measures, including labor, inventory, and waste management.

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  Ensure all menus, pricing, and promotional offerings are executed correctly.

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  Monitor revenue-driving opportunities and overall operational efficiency.

Guest Experience

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  Respond promptly to guest comments, concerns, and opportunities for improvement.

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  Maintain a welcoming, energetic, and elevated rooftop bar atmosphere.

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  Support team members in resolving guest issues with professionalism and care.

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  Build relationships with regulars and help cultivate a loyal guest base.

Communication & Reporting

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  Maintain strong communication with senior leadership through consistent updates.

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  Partner cross-departmentally to ensure alignment, especially for events and high-volume weekends.

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  Demonstrate excellent interpersonal communication with guests, staff, and leadership.

QUALIFICATIONS REQUIRED: 

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  College degree or equivalent professional experience.

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  5+ years of food & beverage experience, including supervisory or management roles.

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  Strong leadership, communication, and organizational skills.

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  Computer literacy and familiarity with restaurant and event management systems.

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  Ability to thrive in a fast-paced, high-pressure, high-volume environment.

Preferred

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  Experience in upscale cocktail bar, or rooftop/bar environments.

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  Prior experience managing special events or large functions.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Must be able to maneuver to all areas of the restaurant. Must be able to lift up to 50 lbs. Must have a manual dexterity and coordination to operate restaurant and office equipment and machines. Must be able to work at a fast pace and in stressful situations. Must be able to respond to visual and aural cues.