Career and specialization
A front of house manager can work in a traditional restaurant or a hotel restaurant. It is not possible to become a front of house manager at the beginning of your career, as it is necessary to prove yourself and gain experience, specifically in the roles of head waiter or maître d’hôtel, before applying for the position. Lastly, the front of house manager can evolve and take on greater responsibility in larger dining rooms, more distinguished establishments or even become a restaurant manager.
Front of house manager: the tasks
- Managing the front of house team
In their management role, the front of house manager is responsible for the whole front of house team (waiters, commis, maîtres d’hôtel, head waiters, sommeliers…). He organizes the work, schedules working hours, and ensures that hygiene and safety rules are adhered to.
- Ensuring the restaurant is profitable
The front of house manager is also responsible for making sure the restaurant is profitable, in line with the objectives set by the management team. He is in charge of orders, stock removal, managing suppliers and cash registers.
- Ensuring the customer receives the warmest possible welcome
The front of house manager is also responsible for ensuring the customer receives the warmest possible welcome. They do this by monitoring the way in which each member of the front of house team works but may also welcome customers in person, give advice and converse with them to ensure that everything is going well.
Depending on the establishment in which they work, the front of house manager may need to make joint decisions with the restaurant manager, specifically with regard to the recruitment of the front of house team, choice of decoration, negotiating a group rate for prices etc.