THE EAST END RESTAURANT, Providence, RI
POSITION TITLE: Restaurant Front of House & Bar Manager (FOH/Bar Manager)
DEPARTMENT: Front of House
REPORTS TO: Restaurant General Manager
STATEMENT OF DUTIES:
The Front of House & Bar Manager position supervises the guest experience, bar program, and FOH operations (Dining Room). The FOH/Bar Manager drives hospitality standards, food delivery execution with the kitchen, bar quality & inventory control, FOH/Bar staff training, cash control, compliance (ServSafe/TIPS/RI liquor laws), and cross-functional coordination for private events. This position is also responsible for administration duties related to the functions of this job. The role blends hands-on floor leadership with disciplined back-office administration follow-through.
ESSENTIAL FUNCTIONS, DUTIES, AND RESPONSIBILITIES:
Guest Experience & FOH Dining Room Leadership
· Lead service on the floor: seating flow, reservations, wait list, section assignments, pacing, table touches, and guest recovery.
· Maintain a welcoming, inclusive environment; resolve guest issues and convert detractors to return guests.
· Create and maintain a welcoming and inclusive atmosphere for all customers and fellow employees.
· Ensure a positive customer experience, and customer complaints are effectively managed.
· Take on hosting duties if needed.
· Manag Dining Room (Servers, Dining Room Experience, Food Running, Etc) at least four times a week, if not more.
Team Leadership, Hiring and Training
· Interview, hire, onboard, coach, and performance-manage FOH and bar staff.
· Run pre-shifts; deliver ongoing training on service standards, cocktail/spirits knowledge, menu updates, and allergy protocols.
· Model team-first culture; uphold professional boundaries and communication norms.
· Continually engage in own continuing education as to pass along knowledge to customers and employees.
Bar Program Ownership
· Oversee the daily operations of the bar and great customer service.
· Ensure bar inventory is well managed and within budget parameters.
· Maintain bar order guides; manage pars, non-liquor ordering, and regular physical inventories; track shrink/waste.
· Analyze beverage mix and margins; optimize menu engineering and creative offerings, features/promotions, and upselling.
· Assist with the development and implementation of marketing strategies to increase sales, maximize inventory flow through, and enhance customer engagement.
· Monitor and maintain the quality of beverages served at the bar.
Operations and Administration
· When allowed, create and publish weekly FOH/bar schedules aligned to forecasted sales.
· Prepare daily/weekly paperwork, training materials, side-work, and cleaning lists; print menus/daily specials.
· Coordinate with kitchen for ticket pacing, refires, and menu readiness.
· Manage the opening and/or closing of the restaurant as required.
o Close restaurant four times a week, which may increase or decrease if needed.
· Attend all scheduled team meetings and offer suggestions for improvement.
· Perform Administrative Duties on a thorough basis.
Financial Controls & Cash Management
· Ensure accurate cash/credit reconciliation, safeguard deposits, and tip compliance.
· Manage beverage COGS targets; partner with GM/Controller on cost control (labor, supplies, utilities).
Compliance, Safety and Standards
· Enforce ServSafe/TIPS, and RI/Local/Federal liquor laws (ID checks, service refusal, one-drink rules as applicable).
· Maintain health-department standards; keep bar/FOH clean, organized, and inspection-ready.
Events & Cross-Functional Work
· Support private events/buyouts: staffing plans, bar setups, timeline run-of-show, and guest experience.
· Collaborate with Marketing on features, tastings/classes, and content that supports sales.
Other Duties
· Perform other duties as assigned.
EDUCATION AND EXPERIENCE
Education and Experience:
· High School Degree or equivalent required.
· Minimum 2-3 years proven FOH leadership experience and/or bar manager experience in a restaurant/bar.
· In-depth knowledge of food service.
· Menu/cocktail knowledge with understanding for spirits (especially whiskey) and seasonal food.
· Familiarity with relevant health and safety regulations.
· Computer literacy – familiar with POS Systems.
· Valid ServSafe and TIPS Certification (within 30 days of hire).
· Knowledge of inventory management and cost control.
· Microsoft Office 365 proficiency.
Professional Requirements:
· Passion for customer service and the Hospitality Industry.
· Must have a collaborative philosophy.
· Pleasant, polite manner and a neat and clean appearance.
· Must be able to manage pressure and multitasking.
· Can communicate effectively with diverse customers and co-workers.
· Build team relationships and offer a cooperative outlook when working with team members.
· Excellent communication and interpersonal skills.
· Detail oriented and administration focused (Inventory, scheduling, paperwork, etc.).
· Ability to focus on sales requirements.
· Proven strength in service recovery, team coaching, inventory/cost control, and guest-facing communication.
· Data-aware: reads sales mix, labor %, COGS, and turns insights into action.
Success Metrics (KPIs)
· Guest satisfaction & recovery rate; review trends.
· Beverage COGS within target; inventory accuracy & shrink control.
· Labor % aligned to sales, schedule adherence, and coverage.
· Training completion and staff retention/advancement.
· Ticket pacing and comp/void accuracy.
· Event execution quality (feedback + P&L impact).
Working conditions:
· Hours vary based on available shift.
· Availability on the weekends and holidays.
· Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
· Able to go up and down stairs on a regular basis while carrying various items.
· Work in various hot and cold temperatures.
POSITION STATUS: This is a full-time position.
PAY SCALE: $65,000 per year
The East End is proud to be an Equal Opportunity Employer, committed to a diverse and inclusive work environment.
About The East End (Providence, RI)
The East End is Providence’s whiskey-forward bistro and neighborhood gathering spot on Wickenden Street. We pair a serious spirits program—300+ whiskeys, classic-and-creative cocktails, and 40 wines by the glass—with elevated, from-scratch bar fare and a warm, spirited service culture. Guests come for dinner, late-night, and our seasonal urban patio; regulars stay for the hospitality, education-focused tastings, and a vibe that’s refined but never fussy. Recognized by Whiskey Advocate among America’s top whisky bars, we are building a team that’s curious, team-oriented, and obsessed with great guest experiences.
Pay: $65,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Work Location: In person
