Front-of-House (FOH) Manager

The Front-of-House (FOH) Manager will oversee the daily front-of-house operations of our restaurant and café in Dubai. The role is responsible for leading the host and service teams, coordinating reservations and table rotations, managing guest flow, and ensuring a smooth and welcoming dining experience.

The FOH Manager will maintain high standards of customer service, cleanliness, presentation, and operational efficiency throughout every shift. This includes handling guest enquiries and concerns professionally, supporting service recovery, and ensuring that food and beverages are delivered accurately and on time in coordination with the kitchen and bar teams.

The role will also support sales initiatives by promoting menu items, encouraging appropriate upselling, and assisting with promotions, events, and other activities designed to improve guest engagement and revenue. The successful candidate will supervise opening and closing procedures, coordinate staff schedules and shifts, and ensure compliance with company policies, health and safety requirements, and service standards.

An important part of this position is developing the front-of-house team through effective onboarding, training, coaching, motivation, and performance feedback. The FOH Manager will work closely with management and other departments to identify operational improvements and contribute to the overall success and reputation of the establishment.

This is a full-time, on-site position requiring flexibility to work evenings, weekends, public holidays, and busy operating periods as required.

Skills

• Proven experience managing front-of-house operations in a restaurant, café, hotel, catering, or hospitality environment.
• Strong leadership skills with the ability to manage, motivate, and support diverse front-of-house teams.
• Excellent communication and interpersonal skills when dealing with guests, employees, suppliers, and management.
• Strong customer-service skills and the ability to handle guest feedback, complaints, and service recovery professionally.
• Good knowledge of food and beverage service, menu items, service procedures, and quality standards.
• Experience managing reservations, seating arrangements, table rotations, waitlists, and guest flow.
• Ability to coordinate effectively with kitchen, bar, and back-of-house teams to ensure timely and accurate service.
• Experience in onboarding, training, coaching, and evaluating front-of-house employees.
• Strong sales and upselling skills, with the ability to support promotions and contribute to revenue growth.
• Excellent organisational and time-management skills, including staff scheduling and shift coordination.
• Strong problem-solving and decision-making abilities in a fast-paced service environment.
• Knowledge of cleanliness, food safety, health, and workplace safety standards.
• Financial awareness, including monitoring sales performance, controlling operational costs, and reducing unnecessary wastage.
• High attention to detail and a professional approach to service presentation.
• Ability to remain calm, positive, and organised during high-volume operations.
• Flexibility to work evenings, weekends, public holidays, and varied shifts.
• Previous experience in a hospitality environment or with established restaurant and café franchise chains is an advantage.