Front of House Manager

Description Assistant General Manager Location: Hive Collective, West Palm Beach, Florida Hive Collective is a dynamic and growing conglomerate dedicated to providing exceptional customer experiences through our retail, restaurant, and design businesses. We are currently seeking a passionate and experienced Front of House Manager to lead the operations of our vibrant dining space while ensuring our guests enjoy impeccable service.

Schedule is Tues

• Sat, 1 pm to close Key Responsibilities Oversee daily front-of-house operations, including staff management, customer service, and workflow efficiency. Recruit, train, schedule, and supervise front-of-house team members, fostering a collaborative and professional environment. Ensure high standards of service and guest satisfaction, responding promptly and effectively to customer inquiries or concerns. Collaborate with the back-of-house, pastry, counter, and other teams to maintain seamless communication and exceptional dining experiences. Monitor and manage inventory, supplies, and front-of-house equipment to ensure operational readiness. Maintain compliance with health, safety, and cleanliness standards for the dining area. Develop and implement strategies to enhance customer engagement, improve service offerings, and increase revenue. Analyze sales and service data to identify trends, optimize performance, and contribute to financial goals. Create and maintain the Hive culture, focusing on collaboration over competition, high standards of excellence, and a fluid and flexible approach to restaurant operations. Competencies Leadership: Demonstrates the ability to inspire and guide a team toward achieving shared goals. Customer Focus: Consistently prioritizes the needs and satisfaction of guests to create exceptional experiences. Adaptability: Thrives in a dynamic environment and adjusts strategies to meet changing demands. Problem-Solving: Tackles challenges effectively with creative and practical solutions. Communication: Exhibits strong verbal and written communication skills to foster clarity and understanding. Attention to Detail: Maintains high standards in service quality and operational efficiency. Collaboration: Promotes teamwork and a positive workplace culture by building strong relationships with colleagues.

Benefits

Dynamic and supportive work environment that values and prioritizes God, family, and work. Opportunities for professional growth and development. Engaging and collaborative company culture. 50% Hive Collective employee discount for you and immediate family members. Paid holidays and Paid Time Off (PTO) after initial employment period for Full-Time Employees; No work on Sundays and major holidays; Option to join Hive’s healthcare plan after meeting eligibility period and Full-Time status; Option to join Hive’s 401k plan with up to 3% match after 1 year of employment for eligible employees.

Requirements

Qualifications

3+ years in front-of-house restaurant management or a similar role, preferably in a high-end dining environment. Skills: Strong leadership, problem-solving, and communication abilities; adept at handling high-pressure situations with grace and professionalism. Knowledge: Familiarity with restaurant POS systems and scheduling software; knowledge of Toast/Sling a plus; understanding of hospitality industry best practices.

Ability to read and understand English; basic math and computer skills Attributes: Passion for hospitality, attention to detail, and a commitment to delivering memorable guest experiences. Ability to stand and walk for 8-10 hour shifts. Able to lift and carry trays, food, and beverages safely (up to 50 pounds). Flexibility in scheduling, including weekends and holidays Education: Bachelor’s degree in Hospitality Management or a related field preferred but not required

Hourly Range