Front of House (FOH) Manager
Bag O’ Crab Salem – Salem, OR
Pay: $70,000–$72,000 per year
Job Type: Full-time, Salaried
Schedule: 5 days per week, including weekends
Regular Days Off: Tuesday & Wednesday
Job Summary
Bag O’ Crab Salem is seeking an experienced, reliable, and hands-on Front of House (FOH) Manager to lead our front-of-house team and oversee daily restaurant operations.
The FOH Manager is responsible for maintaining excellent guest service, supervising and supporting FOH employees, managing staff schedules, assisting with hiring and training, monitoring inventory, placing beverage orders, and resolving customer service issues.
This is a hands-on management position. The FOH Manager should be comfortable stepping into any front-of-house role when needed, including Host, Server, and basic Bartender responsibilities. We are looking for someone who can lead by example, communicate effectively with employees and guests, and keep the restaurant running smoothly during both busy and slower service periods.
Key Responsibilities
Front of House Operations
- Oversee daily front-of-house operations and ensure smooth, efficient service.
- Supervise Hosts, Servers, Bartenders, and other FOH employees during shifts.
- Maintain a strong presence on the floor and actively support the team during busy service periods.
- Perform Host, Server, and basic Bartender duties when necessary.
- Ensure guests are greeted, seated, served, and checked out accurately and efficiently.
- Monitor dining room, host stand, bar, and service stations for cleanliness and organization.
- Ensure employees follow restaurant policies, service standards, food safety procedures, and sanitation requirements.
- Communicate and coordinate with kitchen staff and other management to maintain efficient restaurant operations.
Guest Service & Customer Relations
- Maintain a high standard of hospitality and guest satisfaction.
- Handle guest questions, concerns, and complaints professionally and promptly.
- Resolve service issues and make appropriate service-recovery decisions when necessary.
- Follow up with employees regarding guest complaints or service issues and provide coaching when appropriate.
- Build positive relationships with guests and help create a welcoming dining environment.
Staff Management & Scheduling
- Create and maintain weekly FOH employee schedules based on business needs and employee availability.
- Monitor staffing levels and make scheduling adjustments when necessary.
- Assist with recruiting, interviewing, and hiring new FOH employees as needed.
- Train and onboard new Hosts, Servers, and other FOH employees.
- Provide ongoing coaching, feedback, and support to FOH team members.
- Monitor employee attendance, punctuality, performance, and compliance with restaurant policies.
- Help maintain a positive, professional, and team-oriented work environment.
Inventory & Beverage Ordering
- Regularly check and report FOH inventory, including restaurant supplies, beverages, and alcohol.
- Maintain appropriate inventory levels and identify items that need to be reordered.
- Place and manage beverage orders, including:
- Fountain drink products and supplies
- Bottled and canned beverages
- Liquor
- Beer
- Wine
- Receive and verify beverage and supply deliveries when necessary.
- Help control waste, over-ordering, and unnecessary inventory costs.
- Communicate inventory issues or unusual usage to ownership/management.
Bar & Alcohol Service
- Possess basic working knowledge of bar operations, liquor, beer, wine, and common cocktails.
- Be able to assist behind the bar when necessary.
- Ensure responsible alcohol service and compliance with applicable OLCC requirements and restaurant policies.
- Ensure proper ID verification and alcohol-service procedures are followed by FOH employees.
Cash Handling & POS
- Be comfortable operating the restaurant POS system and assisting employees with POS-related issues.
- Handle cash, payments, refunds, discounts, and other transactions accurately and responsibly.
- Assist with opening and closing procedures and other management duties as assigned.
Qualifications
- Previous restaurant management, FOH management, shift-lead, or supervisory experience strongly preferred.
- Strong understanding of restaurant front-of-house operations.
- Previous serving experience required or equivalent knowledge of full-service restaurant operations.
- Basic bartending knowledge and familiarity with liquor, beer, wine, and common cocktails.
- Strong leadership and team-management skills.
- Excellent customer service and conflict-resolution skills.
- Ability to remain professional and make sound decisions in a fast-paced environment.
- Strong communication, organization, and multitasking skills.
- Experience with employee scheduling, hiring, interviewing, and training preferred.
- Experience with restaurant inventory and beverage ordering preferred.
- Comfortable with POS systems, cash handling, and basic restaurant technology.
- Knowledge of food safety, sanitation, and responsible alcohol-service practices.
- Must be dependable and able to maintain consistent attendance.
- Must be available to work weekends and holidays as required.
- Must be able to stand and walk for extended periods and work in a fast-paced restaurant environment.
Schedule
This is a full-time salaried management position working 5 days per week including weekeds.
Regular Days Off: Tuesday & Wednesday
The FOH Manager is expected to work Thursday through Monday, including Saturdays and Sundays. Availability during evenings, weekends, holidays, and peak restaurant hours is required based on business needs.
Compensation & Benefits
Salary: $70,000–$72,000 per year
Benefits include:
- Employee discount
- Flexible scheduling when business needs allow
- Time off
- Opportunities for professional growth and increased management responsibility
Restaurant Location
Bag O’ Crab Salem
1717 Freeway Ct NE
Salem, OR 97301
We are looking for a manager who is hands-on, dependable, organized, and guest-focused. The ideal candidate is comfortable leading the team while also stepping in wherever needed to support daily restaurant operations.
Note: This job description is not intended to be all-inclusive. The employee may be required to perform other related duties as assigned to meet the ongoing needs of the restaurant.
Pay: $70,000.00 - $72,000.00 per year
Benefits:
- Employee discount
- Flexible schedule
- Paid training
Application Question(s):
- Do you speak other languages other than English?
Education:
- High school or equivalent (Preferred)
Experience:
- Restaurant management: 1 year (Preferred)
Work Location: In person
