Front Of House Manager Goals and Objectives Examples
Ensure the smooth running of all front-of-house operations.
Train and develop front-of-house staff to provide excellent customer service.
Maintain a clean, tidy and well-presented restaurant environment.
Continuously monitor and improve guest satisfaction levels.
Develop and implement effective marketing strategies to promote the business.
Manage inventory levels and control costs.
Maintain accurate records of daily transactions and financial data.
Ensure compliance with all health and safety regulations.
Develop and maintain positive relationships with customers, suppliers and employees.
Encourage teamwork and collaboration among front-of-house staff.
Manage reservations and seating arrangements efficiently.
Respond to customer complaints in a professional and timely manner.
Maintain menus and ensure accurate pricing.
Plan and coordinate special events and parties.
Develop and maintain relationships with local businesses to drive traffic to the restaurant.
Train staff on efficient use of point-of-sale system.
Monitor and manage cash handling procedures.
Implement measures to reduce food waste and improve sustainability.
Keep up-to-date with industry trends and best practices.
Coordinate with kitchen staff to ensure timely delivery of food orders.
Manage employee schedules effectively.
Monitor server performance and provide constructive feedback for improvement.
Foster a culture of continuous improvement through regular feedback sessions with employees.
Make recommendations for menu changes based on customer feedback.
Plan and execute promotions and discounts to increase revenue.
Develop and maintain relationships with suppliers to ensure high-quality ingredients.
Maintain a high level of cleanliness throughout the restaurant, including restrooms and kitchen areas.
Communicate effectively with front-of-house staff, kitchen staff, suppliers, and customers.
Ensure compliance with labor laws and regulations related to hiring, scheduling, and compensation.
Organize training sessions for new employees.
Maintain an up-to-date knowledge of local and national food trends.
Develop and implement a social media strategy to promote the restaurant.
Monitor and maintain equipment to ensure efficient operations.
Ensure compliance with all liquor laws and regulations.
Develop and enforce policies to prevent theft and fraud.
Maintain accurate inventory records.
Train staff on proper handling of allergens and dietary restrictions.
Ensure the restaurant is well-stocked with supplies.
Coach staff on effective communication with guests.
Develop relationships with nearby hotels and other businesses to build a network of referrals.
Manage table turnovers to maximize revenue.
Foster a positive work environment through team building activities and recognition programs.
Continuously monitor and analyze financial data to identify areas for improvement.
Train staff on responsible alcohol service practices.
Maintain a high level of professionalism at all times.
Develop and maintain relationships with local media outlets to promote the restaurant.
Encourage staff to provide personalized service to guests.
Implement measures to reduce wait times for guests during peak hours.
Monitor and maintain guest feedback platforms, including online reviews and surveys.
Plan and execute catering events offsite.
Develop relationships with local farmers and producers to source local ingredients.
Implement measures to improve sustainability in operations, such as reducing water usage and waste production.
Conduct regular performance evaluations for front-of-house staff.
Ensure the restaurant meets all accessibility requirements.
Develop and implement training programs for new joiners to the team.
Monitor server performance through secret shopper programs and customer feedback monitoring systems.
Coordinate specials and deals with the kitchen team to drive business during slow periods.
Develop relationships with local community groups to expand the restaurant's reach.
Foster a culture of learning among front-of-house staff through training sessions and knowledge-sharing opportunities.
Maintain accurate employee records.
Oversee the maintenance and repair of restaurant equipment.
Implement measures to improve efficiency in operations, such as streamlining inventory management processes.
Train staff on effective conflict resolution strategies.
Conduct regular meetings with front-of-house staff to gather feedback and provide updates.
Develop and maintain relationships with local influencers and bloggers to promote the restaurant.
Maintain accurate financial records and budget projections.
Implement measures to reduce environmental impact, such as using eco-friendly cleaning products and offering meat-free options.
Foster a culture of inclusion among staff, including the development of policies for accommodating guests with disabilities.
Monitor online reviews and respond to feedback promptly and professionally.
Train staff on proper food handling and sanitation practices.
Develop and maintain relationships with local charities and community organizations to support philanthropic efforts.
Analyze guest data to develop targeted marketing campaigns and promotions.
Develop and implement measures to improve customer loyalty.
Train staff on effective upselling techniques.
Coordinate with the kitchen team to manage food costs.
Develop and maintain relationships with local tourism groups to attract visitors to the restaurant.
Foster a culture of creativity among staff, encouraging new menu ideas and unique experiences for guests.
Plan and execute offsite events, such as weddings and corporate dinners.
Develop and maintain relationships with local government officials and regulators.
Continuously monitor industry trends and adjust operations accordingly to remain competitive.