About Sisters Restaurant & Bar
Sisters Restaurant & Bar is Tucson's newest neighborhood gathering place, serving pizza, sandwiches, big fresh salads, handcrafted cocktails, draft beers, and swirled soft-serve ice cream. Owned by the team behind La Rosa and located on the historic Benedictine campus, Sisters was created to be more than just a restaurant—we are a place where people come to connect.
At the heart of the Sisters experience is genuine hospitality. We believe in kind service, a warm and welcoming atmosphere, and creating an environment where guests want to stay awhile. Whether guests are joining us for a reservation before a show at La Rosa, stopping by afterward to mingle over cocktails and dessert, or simply gathering with friends and family, our goal is to make everyone feel at home. We are building a team that cares deeply about people, takes pride in creating memorable experiences, and is passionate about making Sisters a favorite place for the Tucson community.
Role Summary
The Front of House Manager is the senior leader for all Front of House operations and the full guest experience for our standalone restaurant concept connected to La Rosa. This role sets the tone for hospitality, creating a service culture that feels warm, confident, and intentional from the moment a guest arrives to the moment they leave.They own service standards, FOH staffing and training, bar operations, FOH systems and playbooks, labor and inventory controls, and reputation management, ensuring every shift runs smoothly and every guest feels genuinely cared for. Whether it’s a quiet weeknight dinner, a seamless online pickup, or the intensity of show-night rushes, the FOH Manager leads with presence, pace, and pride, delivering elevated hospitality, consistency, and energy every single day.
Key Responsibilities (FOH Ownership)
- Own FOH operations and guest experience: floor leadership, steps of service, hospitality standards, guest recovery, and consistent execution across all shifts.
- Ensure day-to-day operational excellence: opening/closing readiness, floor plans/sections, pre-shift huddles, service pacing, and support coverage.
- Build and maintain FOH SOPs/playbooks: steps of service, opening/closing checklists, sidework standards, guest recovery, show-night playbooks, and role clarity across the team.
- Hire, train, coach, and performance manage FOH roles; build structured training and certification by role (host, server, bartender, support) and maintain ongoing coaching loops.
- Own FOH scheduling and labor management aligned to reservations, show calendars, and online-order demand; operate within labor targets and adjust in real time.
- Maintain FOH cleanliness, safety, and compliance standards across all guest-facing spaces.
Bar Operations + Bar Leadership
- In partnership with Bar Lead, Own bar operations and standards: speed, accuracy, cleanliness, hospitality, and consistency—especially during show-night rushes.
- Work with the inventory lead to establish par levels and systems to ensure the restaurant is well-stocked and liquor is properly ordered.
- Establish bar training standards and audit execution; address performance gaps quickly and consistently.
Online Ordering (FOH Ownership)
- Own the guest-facing online order experience and logistics: clear pickup flow/signage, order handoff standards, timing communication, and issue resolution (missing items, delays, refunds/escalations per policy).
- Coordinate with the Executive Chef on online-order pacing, 86’s/menu availability, and operational adjustments needed to protect dine-in and show-night execution.
- 3rd party app integration etc
Customer Reviews & Reputation Management
- Monitor and respond to customer reviews on platforms (i.e.., Yelp, Google).
- Identify patterns/themes, provide concise summaries to GM/ownership, and drive follow-through with FOH and BOH to address root causes and keep ratings strong.
Vendor Management (FOH)
- Manage FOH vendor relationships (bar/supplies as applicable), ordering coordination, and issue resolution.
- Track pricing changes, availability risks, and shrink drivers; escalate with recommended actions to GM/ownership.
Systems Management & Reporting (FOH)
- Own FOH systems and reporting (i.e. Toast and related integrations).
- Own reservations systems and day-to-day execution: keep hours/availability accurate, manage pacing/floor plans, maintain guest notes, and set standards for large parties and waitlists—adjust staffing plans as needed, especially on show nights.
- Ensure consistent nightly shift closes and manager controls (reconciliation, sign-offs, and exception follow-up for voids/comps/discounts or missed closes).
- Run and review key FOH reports on a set cadence (sales mix, labor vs. sales, comps/voids/discounts, guest trends, bar performance, reservations/no-shows) and provide clear, solution-based updates to the Venue GM/ownership.
- Order dry goods like soft serve spoons / pizza to go boxes / beverage skewers etc?
Partnership With BOH + La Rosa Venue Ops
- Coordinate closely with the Executive Chef to align service pacing, ticket times, 86’s communication, and show-night execution.
- Work with the La Rosa GM/venue team to align on show calendars, rush windows, and operational plans so the restaurant is consistently staffed and ready.
Qualifications
- Proven front of house leadership in a high-volume restaurant/bar environment; confident floor leader.
- Strong training and SOP-building capability; consistent performance management.
- Comfortable with labor planning and bar inventory controls; operationally disciplined and guest-focused.
- Expertise in Toast POS & xtraCHEF
- Empathetic, inspirational leader who cares about the details and is willing to jump in, support the team, and understand roles end-to-end.
- Comfortable coaching and developing others through clear expectations and candid, respectful feedback.
- High integrity and professionalism—does the right thing and is consistently courteous to leadership, peers, staff, and guests.
- Strong, solution-based communicator who anticipates issues, “looks around corners,” and drives continuous improvement.
- Startup-ready: thrives in new environments, takes high ownership of FOH, and builds repeatable processes/playbooks that drive operational excellence.
Pay: $55,000.00 - $60,000.00 per year
Benefits:
- Employee discount
- Paid time off
Work Location: In person
