Top 116 Front of house manager Jobs in Woodmere, Oh

Chef de Cuisine
TurnDev —Cleveland, OH
- Weekends as needed
- Hospitality
- ServSafe
- 3 years
- Paid time off
- Food provided
Quick Apply
Restaurant Manager
Life Time —Beachwood, OH
- Weekends as needed
- ServSafe
- Cooking
- Mid-level
Assistant General Manager
Cooper's Hawk Winery & Restaurants —Orange, OH
- Weekends as needed
- Casual dining restaurant
- ServSafe
- English
- Paid parental leave
- AD&D insurance
Quick Apply
Restaurant - Front of House Manager
Stancato's Italian Restaurant —Parma, OH
- Full-time
- Computer literacy
- Basic math
- Mid-level
- Disability insurance
- Health insurance
Food and Beverage Manager - Beechmont Country Club
Beechmont Country Club —Beachwood, OH
- Extended hours
- Mid-level
- Residential
- Ability to lift 50 pounds
- Health insurance
- Dental insurance
Quick Apply
Front of House Supervisor
PharmaCann —Solon, OH
- $19 an hour
- Overtime
- Background check
- Hospitality
- Merchandising
Quick Apply
14d
Night Auditor
CLEVELAND SOUTH HOSPITALITY LLC —Independence, OH
- 8 hour shift
- Computer literacy
- No high school diploma
- Hotel
Quick Apply
Food and Beverage Manager
AVI Foodsystems —Chagrin Falls, OH
- Mid-level
- 3 years
- Analysis skills
- Paid holidays
- Health insurance
Quick Apply
Assistant Front Office Manager
Westin Cleveland —Cleveland, OH
- $24.50 - $25.50 an hour
- Full-time
- Military
- Computer literacy
- Writing skills
- Disability insurance
- Health insurance
Quick Apply
6h
Restaurant Assistant Manager (Back of House Supervisor)
Chick-fil-A —Northfield, OH
- Overtime
- Computer literacy
- Mid-level
- Quick service & fast food restaurant
- 401(k)
- Opportunities for advancement
General Manager
HPC Chkn Operations LLC —North Randall, OH
- Weekends as needed
- Mid-level
- High school diploma or GED
- Quick service & fast food restaurant
- Paid time off
Quick Apply
Restaurant Manager
JACK Thistledown Racino LLC —Randall, OH
- Bar
- Cooking
- English
Quick Apply
Managing Partner
Bonefish Grill —Independence, OH
- Weekends as needed
- Bilingual
- Bar
- Microsoft Outlook
- Health insurance
- Dental insurance
Quick Apply
General Manager
Cleveland Hopkins Airport —Cleveland, OH
- $65,000 - $75,000 a year
- Full-time
- Cooking
- Mid-level
- High school diploma or GED
- Store discount
- Profit sharing
Quick Apply
Part- Time Night Auditor
DoubleTree - Tudor Arms —Cleveland, OH
- $16 an hour
- Part-time
- Office
- Hotel
- High school diploma or GED
Quick Apply
Experienced General Manager
Barrio Tacos —Cleveland, OH
- $67,000 - $74,000 a year
- Full-time
- Sales
- ServSafe
- Computer literacy
Quick Apply
Food & Beverage Shift Manager
JACK Cleveland Casino —Cleveland, OH
- $55,000 a year
- Weekends as needed
- Microsoft Excel
- Microsoft Outlook
- Ability to walk for extended periods
Quick Apply
8d
General Manager at Potbelly
Cleveland Hopkins Airport —Cleveland, OH
- $60,000 - $75,000 a year
- Weekends as needed
- Background check
- No education required
- Fast casual restaurant
- Store discount
- Profit sharing
Quick Apply
Front Desk Supervisor
Westin Cleveland —Cleveland, OH
- $21 an hour
- Full-time
- Management
- Ability to walk for extended periods
- Writing skills
- Disability insurance
- Health insurance
Quick Apply
6h
Assistant General Manager
Terrasana —Parma, OH
- $50,000 - $55,000 a year
- Weekends as needed
- Mid-level
- 21 years or older
- Recruiting
- Disability insurance
- Health insurance
Quick Apply

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Chef de Cuisine

TurnDev
Cleveland, OH

Quick Apply

Job Details

Full-time

Benefits

Paid time off
Food provided

Qualifications

Hospitality
Teamwork
ServSafe
Team development
Broiling
Organizational skills
ServSafe Food Manager Certification

Full Job Description

Reports To

Executive Chef

Position Type

Full-Time

Schedule Expectations

The Chef de Cuisine is expected to work a flexible schedule that includes evenings, weekends, holidays, and major events. This role requires a visible presence in the kitchen during peak service periods and the ability to lead the operation in a fast-paced, high-volume environment.

About the Opportunity

We are seeking an experienced and driven Chef de Cuisine to help lead the culinary program for one of Cleveland's most anticipated upscale dining concepts.

This individual will serve as the operational anchor of the kitchen, responsible for executing the culinary vision established by the Executive Chef while ensuring exceptional food quality, consistency, profitability, and team performance. The Chef de Cuisine will oversee daily kitchen operations, lead and develop the culinary team, maintain rigorous food and safety standards, and drive operational excellence across all aspects of the back-of-house.

The ideal candidate possesses a passion for hospitality, a deep understanding of fine dining and steakhouse cuisine, strong leadership skills, and the business acumen necessary to operate a highly successful restaurant kitchen.

Position Overview

The Chef de Cuisine will be responsible for the day-to-day management of kitchen operations and will play a key leadership role in maintaining culinary standards, controlling costs, developing team members, and ensuring flawless execution of the guest experience.

This role requires an individual who can balance creativity and craftsmanship with operational discipline, team leadership, and financial accountability.

Main Duties & Responsibilities

Culinary Leadership & Execution

Execute the culinary vision established by the Executive Chef with consistency and precision.
Lead all daily kitchen operations and service execution.
Ensure all menu items are prepared, plated, and presented according to established standards.
Maintain exceptional food quality, consistency, and guest satisfaction.
Oversee recipe adherence, portion controls, and product specifications.
Monitor service execution and proactively address quality or operational issues.
Assist with menu development, seasonal offerings, special events, and chef-driven experiences.

Team Leadership & Development

Lead, mentor, coach, and develop culinary team members at all levels.
Create a culture of accountability, professionalism, teamwork, and hospitality.
Conduct ongoing training to improve culinary techniques, station execution, and kitchen efficiency.
Assist in recruiting, interviewing, hiring, and onboarding culinary talent.
Manage scheduling, performance management, coaching conversations, and employee development.
Foster a positive and high-performing work environment focused on excellence and growth.

Financial & Operational Management

Manage labor costs through effective scheduling and staffing practices.
Monitor food cost performance and implement strategies to maximize profitability.
Oversee inventory management, ordering, receiving, and product utilization.
Minimize waste through proper forecasting, portion control, and inventory procedures.
Analyze kitchen performance metrics and identify opportunities for operational improvement.
Partner with leadership to achieve financial and operational goals.

Food Safety & Compliance

Maintain strict adherence to food safety, sanitation, and health department standards.
Ensure compliance with all local, state, and federal regulations.
Conduct regular inspections of kitchen cleanliness, equipment, and food handling practices.
Maintain proper documentation related to food safety and operational compliance.
Ensure all team members understand and follow food safety procedures.

Collaboration & Hospitality

Partner closely with front-of-house leadership to ensure a seamless guest experience.
Collaborate with culinary and operations leadership on special events, wine dinners, private dining experiences, and seasonal activations.
Support a hospitality-first culture that places equal emphasis on food quality and guest satisfaction.
Maintain open communication across departments to drive operational success.

Key Performance Indicators

Food cost percentage maintained within target range.
Labor cost percentage maintained within budget.
Guest satisfaction and food quality scores.
Kitchen productivity and ticket times.
Inventory accuracy and waste reduction.
Health department and food safety compliance.
Employee retention and team development.
Consistency of menu execution and service standards.

Qualifications & Skills

Experience

3–5 years of experience as a Chef de Cuisine, Executive Sous Chef, or similar leadership role within a high-volume, fine-dining environment.
Upscale steakhouse experience strongly preferred.
Experience leading teams in restaurants generating significant food and beverage volume preferred.

Culinary Expertise

Mastery of classic and modern culinary techniques.
Strong knowledge of premium proteins, steakhouse preparation methods, and high-end food execution.
Experience with whole-muscle butchery, dry-aging programs, high-temperature broiler operations, and upscale plating techniques.
Ability to maintain consistency while executing at high volume.

Business Acumen

Strong understanding of restaurant financial metrics and kitchen economics.
Experience managing food costs, labor costs, inventory controls, purchasing, and vendor relationships.
Familiarity with inventory management systems, scheduling platforms, and restaurant reporting tools.
Ability to analyze P&L performance and identify opportunities for improvement.

Leadership Skills

Exceptional communication, organization, and problem-solving abilities.
Proven ability to build, motivate, and retain high-performing teams.
Strong coaching and conflict-resolution skills.
Ability to lead calmly and effectively during high-volume service periods.

Certifications

Valid ServSafe Manager Certification required.
Additional culinary certifications are a plus.

Schedule Flexibility

Ability to work days, evenings, weekends, holidays, and special events as business demands require.

Success in This Role Looks Like

The culinary team consistently delivers exceptional food quality and execution.
Guests leave impressed by both the quality and consistency of the dining experience.
Food and labor costs remain within established targets.
The kitchen operates efficiently, safely, and profitably.
Team members are engaged, developed, and committed to the success of the operation.
Culinary standards remain uncompromising even during high-volume service periods.
The Chef de Cuisine is viewed as a trusted leader, mentor, and operational partner within the organization.

Benefits:

Food provided
Paid time off

Work Location: In person

Quick Apply

Refine Your Search

front of house manager jobs in woodmere, oh

Chef de Cuisine

Restaurant Manager

Assistant General Manager

Restaurant - Front of House Manager

Food and Beverage Manager - Beechmont Country Club

Front of House Supervisor

Night Auditor

Food and Beverage Manager

Assistant Front Office Manager

Restaurant Assistant Manager (Back of House Supervisor)

General Manager

Restaurant Manager

Managing Partner

General Manager

Part- Time Night Auditor

Experienced General Manager

Food & Beverage Shift Manager

General Manager at Potbelly

Front Desk Supervisor

Assistant General Manager

I want to receive the latest job alert for front of house manager in woodmere, oh

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