Restaurant Manager - Front of House

RESTAURANT MANAGER-FRONT OF HOUSE

The Restaurant Manager-Front of House at The James is the engine of the front-of-house operation daily. Reporting directly to the General Manager, this role is about being present — physically on the floor, emotionally invested in the guest experience, and deeply connected to the hourly team. You are the voice, the standard-bearer, and the energy source of the restaurant. You will grow in your understanding of the financial side of the business, building the foundation to one day run a restaurant of your own. Specific responsibilities include, but are not limited to:

Floor Presence & Hospitality Leadership

Be a constant, energetic presence on the dining room floor during every shift, not managing from the host stand or the office, but moving through the room, engaging guests, and setting the standard through your own actions.Create genuine, memorable moments for guests by anticipating their needs, personalizing their experience, and ensuring that every table feels like the most important table in the room.Serve as the face of The James during your shifts by being warm, professional, and deeply knowledgeable about the food, beverage, and overall experience we offer.Always read the energy of the dining room, adjusting pace, staffing coverage, and team positioning in real time to maintain a smooth and elevated guest experience.Personally address guest concerns with urgency, empathy, and professionalism, resolving situations in a way that turns a difficult moment into a lasting positive impression.Champion The James' brand at every touchpoint with your attitude, your words, and your presence being a direct reflection of our standards.Hourly Staff Support & Development

Be the go-to resource for servers, bartenders, hosts, bussers, and food runners on every shift by answering questions, removing obstacles, and empowering them to do their best work.Actively support the hourly team during peak service periods by running food, assisting at the bar, bussing tables, or jumping in wherever the operation needs you — a “no task is beneath this role” attitude.Lead pre-shift meetings that energize the team, communicate daily priorities, highlight menu features, and reinforce service standards in a way that gets people genuinely excited to perform.Conduct hands-on training and coaching in the moment, providing real-time feedback that builds skills, builds confidence, and builds a culture of excellence.Execute daily and weekly position-specific checklists for all FOH roles — opening, mid-shift, and closing — and hold team members accountable for consistent, thorough completion.Identify strengths and development opportunities within the hourly team, communicating observations to the GM to inform scheduling, advancement, and coaching plans.Foster a team environment where every hourly employee feels supported, respected, and proud to be a part of the The James team.Guest Experience & Standards of Service

Uphold and reinforce the service standards of The James on every shift, ensuring that every interaction from the greeting at the door to the farewell at the end of the meal reflects our commitment to genuine hospitality.Monitor table status, pacing, and guest satisfaction throughout each service, proactively stepping in to course-correct before issues escalate.Ensure the physical presentation of the dining room, bar, and host area always reflects show-quality standards — clean, organized, and thoughtfully set.Collaborate with the kitchen team to ensure accurate ticket times, correct food presentations, and seamless communication between FOH and BOH staff during service.Use guest feedback, both in person and through reviews, as a learning tool, sharing insights with the team and reinforcing takeaways during pre-shift briefings.Personally follow up with guests who've had exceptional experiences or expressed concerns, ensuring they leave (or return) feeling valued and heard.Financial Awareness & Business Acumen

You don't need to be a CFO — but you do need to understand enough about the financial side of the business to make smart decisions in real time, protect profitability, and position yourself for the next step in your career.

Develop a working understanding of the restaurant's key financial metrics, including labor cost percentages, beverage pour costs, and daily sales targets so you can make smart, real-time decisions on the floor.Assist the GM with daily opening and closing procedures, including cash handling, POS reconciliation, and shift reporting.Monitor labor on the floor during your shifts, adjusting team positioning and coverage in response to business volume to maintain service standards without unnecessary cost.Learn the fundamentals of bar inventory and liquor controls, including how over-pouring, waste, and comps impact the bottom line, developing habits that protect profitability.Participate in ordering, receiving, and inventory counts as directed by the GM, building the operational foundation for future financial ownership.Understand the connection between upselling, average check, and overall restaurant revenue by actively coaching the team to suggest and sell with enthusiasm and knowledge.Over time, take on increasing financial responsibility as directed by the GM, with the goal of being fully prepared to manage a restaurant's P&L independently.Energy, Culture & the Voice of the Restaurant

Bring consistent, contagious energy to every shift — your attitude sets the tone for the entire team before the first guest walks through the door.Be the loudest champion of The James — internally to your team, and externally to every guest, vendor, and community member you interact with.Celebrate wins loudly and publicly, address growth opportunities with care, consistency, and respect.

Build a team culture that is as warm as the hospitality we offer our guests.Lead by example in all things — punctuality, appearance, attitude, work ethic, and care for both guests and teammates.Contribute ideas, observations, and feedback to the GM that help drive improvements in service, culture, and the overall guest experience.Operations & Compliance

Thoroughly and accurately use the POS system and all applicable restaurant technology across all FOH functions.Ensure all health, sanitation, and safety standards are consistently maintained throughout the dining room, bar, and service areas on every shift.Follow and enforce responsible alcohol service practices in accordance with the law and JBM Hospitality’s policy.Manage and maintain all applicable certifications required by the position.QUALIFICATIONS

Minimum 1–3 years of restaurant management experience in a front-of-house leadership role in a full-service restaurant environment. Experience as a lead server, floor supervisor, or shift manager is highly valued.A genuine, contagious passion for hospitality and the guest experience.

This is non-negotiable.Proven ability to lead, motivate, and develop a team in a fast-paced, high-volume environment.Strong communication and interpersonal skills; ability to connect authentically with guests, teammates, and leadership.Basic understanding of restaurant financial concepts (labor, cost of goods, average check) with a desire to grow in this area.Ability to taste and evaluate food and beverage products with a knowledgeable palate.BASSET and/or TIPS responsible alcohol service certification as required by the state of Illinois for all food and beverage professionals.Manager Food Safety & Sanitation certification as required by the state of Illinois for all food and beverage professionals.Proficiency with POS systems and restaurant technology; English reading, writing, math, and computer skills required.Ability to work a flexible schedule, with varying shifts, including evenings, weekends, and some holidays, with stamina to work 50+ hours per week and extended shifts of 10+ hours as business dictates.High energy, positive demeanor, and a belief that hospitality is a calling — not just a job.Must be able to reach, lift, stoop, bend, and perform extensive standing and walking (including stairs) throughout the shift.Ability to use hands for office equipment and computer systems; ability to communicate effectively via phone and in person.Job Type: Full-time

Pay: $52,000.00 - $62,000.00 per year

Benefits:

401(k)401(k) matchingDental insuranceEmployee discountFlexible scheduleHealth insurancePaid time offPaid trainingVision insuranceWork Location: In person