FRONT OF HOUSE MANAGER

Job description :

Sago House is looking for

a Front of House manager

Join Sago House and

work with people who are passionate about what they

do!

Your Role

Role

Purpose

The Front of House (FOH) Manager is

responsible for leading and managing all guest-facing operations at

Sago House. This role ensures smooth and efficient service,

delivers an exceptional guest experience, and upholds the company's

service standards. The FOH Manager oversees staff recruitment and

performance, cost controls, financial reporting, stock management,

and ensures strong collaboration between front and back of house

teams.

Key Responsibilities Operations &

Service Management

Maintain a safe,

clean, and healthy work environment in compliance with company

standards and sanitation regulations.

Oversee

both front-of-house and back-of-house operations to ensure a

seamless guest experience.

Develop and

implement service standards and SOPs to ensure consistent

excellence.

Monitor food and beverage quality,

presentation, and consistency, maintaining high standards of

excellence.

Enforce food safety and hygiene

standards to ensure compliance with health regulations.

Identify and resolve operational bottlenecks to improve

efficiency and reduce wait

times.

Team Leadership & People

Management

Recruit, train, and manage

FOH staff to deliver excellent service in a positive and

professional environment.

Schedule shifts,

oversee attendance, and ensure adequate staffing levels.

Monitor and manage staff performance, handling personnel

issues with professionalism.

Conduct regular

briefings, coaching, and training sessions to support staff

development.

Foster a positive workplace

culture and lead by example in professionalism and guest

service.

Financial & Cost

Control

Monitor and control operating

costs, including beverage, food, and labor expenses.

Develop and implement pricing strategies to maximize

profitability.

Maintain accurate financial

records and prepare regular reports for the Owner / General

Manager.

Manage bar operations to ensure

smooth stock management and cost control.

Collaborate with the Head Chef to oversee kitchen stock

management and cost efficiency.

Build and

maintain strong supplier relationships, negotiating favorable terms

and sourcing quality

ingredients.

Guest Experience &

Community Engagement

Act as the

primary point of contact for guest concerns, resolving issues

promptly and professionally.

Collect, review,

and act on guest feedback to enhance service and overall

experience.

Build strong relationships with

guests, cultivating a loyal following and regular

clientele.

Work with the marketing team to

create and implement promotional campaigns and

initiatives.

Support creative strategies to

attract new guests and engage with the local community.

Develop methodologies with the marketing team to enhance

guest reach, improve reservations, and strengthen online

interactions.

Collaboration &

Growth

Collaborate with the Head Chef

and Bar team to ensure alignment in service flow and guest

experience.

Partner with the marketing team to

execute campaigns, events, and activations.

Contribute to streamlining operations, enhancing

efficiency, and improving overall profitability.

Support the long-term growth and reputation of Sago House

through continuous improvement and

innovation.

Requirements

• Tertiary qualification preferred.
• Food Safety Certification (preferred).

Proven experience in managing a bar or restaurant service

operation.

Complete working knowledge of

alcoholic and non-alcoholic beverages.

Strong

knowledge of cost control procedures and financial

reporting.

Ability to adapt to flexible hours

and operational requirements.

Excellent

leadership, communication, and interpersonal skills.

High personal standards of hygiene, grooming, and

professionalism.

Highly motivated, proactive,

and guest-oriented.

Staff Perks

& Benefits

5-day work

week.

Salary range based on

experience.

Year 2 : 14

days

Medical benefits (upon confirmation for full-time

employees).

Late-night transport : operations

staff ending work after midnight may claim transport expenses or

use cab charge.

Job Types : Full-time,

Permanent

Benefits :

Food

provided

Promotion

to permanent

employee

Education :

Professional Qualification

(Required)

Experience :

Restaurant management : 3 years

(Required)

License / Certification :

WSQ Food Safety Level 1

(Required)