Hive Collective
Front of House Manager
- Compensation
- Not disclosed
- Location
- West Palm Beach, FL
- Work setup
- Onsite
- Seniority
- Not specified
- Employment
- Full time
- Experience
- 1+ years
- Category
- Not specified
- Posted
Skills
Must have
- Experience: 3+ years in front-of-house restaurant management or a similar role, preferably in a high-end dining environment.
- Skills: Strong leadership, problem-solving, and communication abilities; adept at handling high-pressure situations with grace and professionalism.
- Knowledge: Familiarity with restaurant POS systems and scheduling software; knowledge of Toast/Sling a plus; understanding of hospitality industry best practices. Ability to read and understand Englis
- Attributes: Passion for hospitality, attention to detail, and a commitment to delivering memorable guest experiences. Ability to stand and walk for 8-10 hour shifts. Able to lift and carry trays, food
- Education: Bachelor’s degree in Hospitality Management or a related field preferred but not required
Full description
Assistant General Manager
Location: Hive Collective, West Palm Beach, Florida
Hive Collective is a dynamic and growing conglomerate dedicated to providing exceptional customer experiences through our retail, restaurant, and design businesses. We are currently seeking a passionate and experienced Front of House Manager to lead the operations of our vibrant dining space while ensuring our guests enjoy impeccable service.
Schedule is Tues - Sat, 1 pm to close
Key Responsibilities
- Oversee daily front-of-house operations, including staff management, customer service, and workflow efficiency.
- Recruit, train, schedule, and supervise front-of-house team members, fostering a collaborative and professional environment.
- Ensure high standards of service and guest satisfaction, responding promptly and effectively to customer inquiries or concerns.
- Collaborate with the back-of-house, pastry, counter, and other teams to maintain seamless communication and exceptional dining experiences.
- Monitor and manage inventory, supplies, and front-of-house equipment to ensure operational readiness.
- Maintain compliance with health, safety, and cleanliness standards for the dining area.
- Develop and implement strategies to enhance customer engagement, improve service offerings, and increase revenue.
- Analyze sales and service data to identify trends, optimize performance, and contribute to financial goals.
- Create and maintain the Hive culture, focusing on collaboration over competition, high standards of excellence, and a fluid and flexible approach to restaurant operations.
Competencies
- Leadership: Demonstrates the ability to inspire and guide a team toward achieving shared goals.
- Customer Focus: Consistently prioritizes the needs and satisfaction of guests to create exceptional experiences.
- Adaptability: Thrives in a dynamic environment and adjusts strategies to meet changing demands.
- Problem-Solving: Tackles challenges effectively with creative and practical solutions.
- Communication: Exhibits strong verbal and written communication skills to foster clarity and understanding.
- Attention to Detail: Maintains high standards in service quality and operational efficiency.
- Collaboration: Promotes teamwork and a positive workplace culture by building strong relationships with colleagues.
Benefits For You:
- Dynamic and supportive work environment that values and prioritizes God, family, and work.
- Opportunities for professional growth and development.