FRONT OF HOUSE MANAGER

Job description:Sago House is looking for a Front of House managerJoin Sago House and work with people who are passionate about what they doYour RoleRole PurposeThe Front of House (FOH) Manager is responsible for leading and managing all guest-facing operations at Sago House. This role ensures smooth and efficient service, delivers an exceptional guest experience, and upholds the company's service standards. The FOH Manager oversees staff recruitment and performance, cost controls, financial reporting, stock management, and ensures strong collaboration between front and back of house teams.Key Responsibilities Operations & Service Management Maintain a safe, clean, and healthy work environment in compliance with company standards and sanitation regulations. Oversee both front-of-house and back-of-house operations to ensure a seamless guest experience. Develop and implement service standards and SOPs to ensure consistent excellence. Monitor food and beverage quality, presentation, and consistency, maintaining high standards of excellence. Enforce food safety and hygiene standards to ensure compliance with health regulations. Identify and resolve operational bottlenecks to improve efficiency and reduce wait times. Team Leadership & People Management Recruit, train, and manage FOH staff to deliver excellent service in a positive and professional environment. Schedule shifts, oversee attendance, and ensure adequate staffing levels. Monitor and manage staff performance, handling personnel issues with professionalism. Conduct regular briefings, coaching, and training sessions to support staff development. Foster a positive workplace culture and lead by example in professionalism and guest service. Financial & Cost Control Monitor and control operating costs, including beverage, food, and labor expenses. Develop and implement pricing strategies to maximize profitability. Maintain accurate financial records and prepare regular reports for the Owner/General Manager. Manage bar operations to ensure smooth stock management and cost control. Collaborate with the Head Chef to oversee kitchen stock management and cost efficiency. Build and maintain strong supplier relationships, negotiating favorable terms and sourcing quality ingredients. Guest Experience & Community Engagement Act as the primary point of contact for guest concerns, resolving issues promptly and professionally. Collect, review, and act on guest feedback to enhance service and overall experience. Build strong relationships with guests, cultivating a loyal following and regular clientele. Work with the marketing team to create and implement promotional campaigns and initiatives. Support creative strategies to attract new guests and engage with the local community. Develop methodologies with the marketing team to enhance guest reach, improve reservations, and strengthen online interactions. Collaboration & Growth Collaborate with the Head Chef and Bar team to ensure alignment in service flow and guest experience. Partner with the marketing team to execute campaigns, events, and activations. Contribute to streamlining operations, enhancing efficiency, and improving overall profitability. Support the long-term growth and reputation of Sago House through continuous improvement and innovation. Requirements Tertiary qualification preferred. Food Safety Certification (preferred). Proven experience in managing a bar or restaurant service operation. Complete working knowledge of alcoholic and non-alcoholic beverages. Strong knowledge of cost control procedures and financial reporting. Ability to adapt to flexible hours and operational requirements. Excellent leadership, communication, and interpersonal skills. High personal standards of hygiene, grooming, and professionalism. Highly motivated, proactive, and guest-oriented. Staff Perks & Benefits 5-day work week. Salary range based on experience. Annual Leave: Year 1: 7 days Year 2: 14 days Year 3 onwards: 21 days Medical benefits (upon confirmation for full-time employees). Late-night transport: operations staff ending work after midnight may claim transport expenses or use cab charge. Job Types: Full-time, PermanentBenefits: Employee discount Food provided Health insurance Professional development Promotion to permanent employee Education: Professional Qualification (Required) Experience: Restaurant management: 3 years (Required) License/Certification: WSQ Food Safety Level 1 (Required)