Circa 1875 - Savannah, GA
Position Summary:
The Front of House Manager at Circa 1875 is responsible for leading all dining room operations to ensure an exceptional, consistent, and elevated guest experience. This role requires a strong leader who is highly detail-oriented, service-driven, and committed to maintaining the standards of a refined French bistro environment.
The FOH Manager will oversee service execution, staff performance, guest relations, and daily operations while working closely with ownership and the kitchen team to deliver a seamless dining experience.
Core Responsibilities - Guest Experience & Service Standards:
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Lead and actively manage the dining room floor during service.
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Ensure all guests receive attentive, polished, and timely service.
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Address and resolve guest concerns immediately and professionally.
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Maintain a consistently clean, organized, and refined dining environment.
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Uphold and enforce Circa’s service standards, steps of service, and hospitality expectations.
Team Leadership & Development:
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Hire, train, and develop FOH staff (servers, hosts, bartenders, support staff).
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Lead pre-shift meetings and communicate daily priorities clearly.
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Coach staff in real time to improve performance and consistency.
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Hold team members accountable to standards, appearance, and professionalism.
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Build a strong, positive, and performance-driven culture.
Operations Management:
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Oversee reservations, table flow, pacing, and seating strategy.
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Ensure proper staffing levels based on business volume.
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Manage labor costs while maintaining service quality.
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Monitor and enforce cleanliness, organization, and readiness of all FOH areas.
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Coordinate closely with BOH to ensure smooth service execution.
Systems & Administrative Duties:
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Manage scheduling through 7shifts.
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Utilize Toast POS for reporting, comps, and operational management.
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Handle cash management, nightly reports, and shift close-outs.
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Maintain accurate documentation of incidents, guest feedback, and staff performance.
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Assist with inventory awareness and cost control initiatives.
Standards & Accountability:
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Enforce uniform and appearance standards at all times.
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Maintain strict attention to detail across all aspects of service.
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Ensure compliance with health, safety, and sanitation standards.
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Set the tone for professionalism, urgency, and accountability.
Qualifications:
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3+ years of restaurant management experience (preferably upscale or fine dining).
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Strong understanding of full-service restaurant operations.
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Exceptional communication and leadership skills.
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Ability to remain composed and decisive under pressure.
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Strong organizational skills and attention to detail.
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Availability to work nights, weekends, and holidays.
Preferred Experience:
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Fine dining or French bistro experience strongly preferred.
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Wine and beverage knowledge (familiarity with classic French regions is a plus).
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Experience managing high-expectation guest environments.
Compensation & Benefits:
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Competitive salary (based on experience).
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Dining discounts.
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Opportunities for growth within a multi-concept restaurant group.
What Success Looks Like in This Role:
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A consistently clean, organized, and well-paced dining room.
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Strong, professional team with low turnover.
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Positive guest feedback and repeat clientele.
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Smooth, efficient service even during high-volume periods.
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Clear leadership presence and accountability on every shift.
Culture & Expectations:
This is not a passive management role. We are looking for a leader who takes ownership of the dining room, holds a high standard, and is committed to building a professional team and delivering an exceptional guest experience every night.
