Job Description

FOH Manager

LOCATION： Westfield UTC, 4301 La Jolla Village Dr., Suite 2040, San Diego, California

COMPENSATION:

Annual Base Salary: $80,000 – $100,000 USD

Eligible for annual performance incentive plan, based on individual and company results.

Actual base salary within the range is determined by factors including prior experience, industry expertise, current business needs, and market conditions. Range does not include potential bonus or benefits.

BENEFITS:

• Competitive salary and benefits package
• Free meals during shifts & associate discounts
• Opportunity to serve the local community
• Career advancement & ongoing leadership development
• Medical insurance available for eligible full-time employees

JOB SUMMARY:

The FOH Manager oversees and optimizes the entire guest dining experience — from greeting to payment — ensuring seamless, high-quality service. This role combines operational leadership with hands-on team development to drive guest satisfaction and operational efficiency.

JOB RESPONSIBILITIES:

Service Excellence & Process Control

• Oversee daily FOH operations to ensure greeting, ordering, service, and payment meet brand standards
• Inspect dining areas to ensure cleanliness standards are met, proper table settings, and equipment readiness.
• Optimize staffing levels to ensure efficient service, minimize guest wait times, and maximize table turnover, delivering an exceptional guest experience during operating hours.

Team Training & Performance Management

• Lead FOH recruiting, onboarding, and performance evaluations.
• Conduct regular training on service etiquette, guest interaction, and conflict resolution.
• Inspire and motivate team by consistently demonstrating professional behavior, providing positive reinforcement, and fostering a culture of accountability and excellence by leading through example.

Guest Relations & Conflict Resolution

• Engage proactively with guests, gather real-time feedback, and resolve issues quickly.
• Handle guest complaints efficiently and monitor online reviews (Yelp, Google, etc.) to identify areas for improvement.
• Deliver outstanding experiences for VIPs and special guests by anticipating their needs, personalizing service, and ensuring every detail exceeds expectations.

Operational Support & Coordination

• Coordinate with the Executive Chef to streamline order flow and optimize food delivery timing, ensuring smooth and efficient service.
• Assist in monitoring inventory levels and ordering FOH supplies to maintain uninterrupted operations.
• Support the General Manager in analyzing sales and labor data to develop effective scheduling strategies and drive operational efficiency.

Perform other duties as assigned by upper management

Qualifications ：

• Passionate about the restaurant industry, with proven chain restaurant manager experience ; minimum of 1 year as a restaurant Front of House Manager (including entrepreneurial experience is a plus).
• Experience managing a team, including recruiting, training, and motivating staff, with the ability to work independently.
• Solid understanding of U.S. restaurant regulations and standards, with knowledge of food safety, labor laws, and restaurant operations.
• Excellent communication and interpersonal skills; fluent in English (Mandarin proficiency preferred)
• Proficient in using point-to-sale (POS) systems and Microsoft Office Suite (Word, Excel, Outlook); able to efficiently manage daily transactions, reporting and communication through these tools.
• High school diploma or above required; additional education or training in hospitality or related fields is preferred.
• Demonstrates a strong commitment to service excellence, outstanding communication skills, and the ability to stay calm and effectively resolve issues in high-pressure situations.

Physical Requirements:

• Ability to stand and walk for extended periods
• Ability to lift up to 30 lbs
• Ability to bend, stretch, and reach for products and supplies (with or without reasonable accommodations)
• Ability to work in temperature-variable environments including refrigerated areas and hot kitchen spaces
• Ability to maintain cleanliness and sanitation of the work area to uphold safety standards

LEGAL COMPLIANCE & EQUAL OPPORTUNITY STATEMENT

Chef Fei is an Equal Employment Opportunity Employer, and strictly complies with the Equal Employment Opportunity Act and the Fair Chance Act. We are committed to creating an inclusive environment and welcome all qualified applicants, regardless of race, color, religion, sex, gender identity, gender expression, sexual orientation, national origin, ancestry, citizenship, marital status, age, disability, medical condition, genetic information, protected veteran or military status, or any other protected status, in accordance with applicable federal, state/provincial, and local laws.

We only hire individuals who are authorized to work legally in the United States and comply with relevant immigration and employment laws.

As a condition of employment, all employees must provide verifiable identity information and legal work authorization. If valid proof of employment cannot be provided within the statutory time limit, the company will be forced to terminate the employment relationship.

Applicants must be at least 18 years of age.

TO APPLY：

Please send your resume and cover letter to the following email address: HR@CHEFFEI.COM

Chef Fei looks forward to welcoming you to our team and helping you start a new chapter in your career.

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