Date Posted: Active 4 days ago
Salary: $60,000 - $75,000 a year
Palo Alto, CA

Job Description

Company Description:
Alexander's Steakhouse, a modern fine dining steakhouse located in the SoMa district of San Francisco, is seeking full-time Front of House Manager to round out our professional, dedicated team. Here at Alexander’s Steakhouse, we offer a fine dining interpretation of a Modern American Steakhouse with hints of Japanese influences throughout our menu. We pride ourselves in excellent customer service as well as our meticulously curated beef program with an emphasis on highlighting small farms from the Us, Australia, and Japan. Featuring classic cuts such as Ribeye, Bone-In New York and Filet Mignon, to sustainable seafood, our signature Hamachi Shot and the largest variety of Wagyu Steak in the U.S. (we currently feature 10 types of Wagyu from 9 different prefectures). We also highlight dry-aged steaks and offer the finest and most luxurious products available including two tasting menus and an award-winning wine list.

What We Are Looking For:
We are seeking a dynamic, hands-on Manager, who is service-oriented and understands hospitality. Someone with a strong front of the house presence and knowledge of back of the house operations, who can make and maintain customer relationships that ensure customer satisfaction and repeat business; while leading, encouraging and inspiring their crew. The ideal candidate has experience managing a busy, upscale/casual restaurant, a passion for true hospitality, is knowledgeable in wines and food service, and is a strong leader, a team player, and genuinely enjoys working with and serving people.

Job Description/Summary of Position:
The Front of House Manager works under the supervision of the General Manager. As the Front of House Manager you will serve as an ambassador to our customers, and will be the front line representative for customer service. You will serve as a host/hostess to customers and support kitchen staff by accommodating any special needs of guests. As a part of the management team you will be responsible to ensure that all standards are met by inspect dining room serving stations and tables for cleanliness and neatness, restock supplies, set tables, buss tables, and expedite food levels at all food stations. The ideal candidate will oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.

Duties/Responsibilities/Essential Functions:

  • Manages FOH staff, including scheduling, performance feedback, uniforms, discipline.
  • Coordinates/ Assigns activities of FOH personnel to provide fast and courteous service.
  • Responsible for ongoing training and professional development of staff members.
  • Effectively communicates with kitchen management to ensure effective and efficient operations.
  • Effectively builds trust with staff members and fellow kitchen management by providing clear and honest communication and feedback
  • Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, workgroup leadership, etc.
  • Sets operational goals and follow-up plans for the work unit. Directs and holds all work unit staff accountable for those goals.
  • Ensures the cleanliness of the Front of the House by maintaining to specified standards, passing Health Department audits with a 90% or better, and training staff on proper sanitation guidelines.
  • Accommodates any special needs of the guests.
  • Inspects dining room serving stations for neatness/cleanliness, correct food signs, restocks food and condiment stations while avoiding contamination.
  • Train FOH employees on all service stations.
  • Interview new FOH personnel.
  • Direct team members on daily work assignments.
  • Must have knowledge of food allergens and assist guests with allergies in navigating their experience.
  • Maintain an extensive floor presence to support FOH and BOH staff.
  • Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
  • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
  • Achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  • Fill in where needed to ensure guest service standards and efficient operations.
  • Continually strive to develop your staff in all areas of managerial and professional development.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.

You Should Possess the Following Attributes/Qualifications:

  • Strong integrity and honesty
  • 21 years of age or older.
  • Have knowledge of service and food and beverage, generally involving at least five years of front-of-the-house operations and/or assistant management positions.
  • Possess excellent basic math skills and have the ability to operate a Point Of Sale system.
  • Be able to work in a standing position for long periods of time (up to 5 hours).
  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Must have the stamina to work an average of 55 hours per week.
  • Experience with Aloha and RSI is a plus!
  • Ability to train, lead, manage and inspire the service team
  • Manage all details of running the front of the house and guest relations
  • Strong business sense, a head for numbers and accounting
  • Cash handling, shift supervision and scheduling
  • Ordering/inventory
  • Excellent food & wine knowledge with an Asian & local emphasis is a plus
  • Proficiency with Restaurant POS System, computers, Micros, Excel, Word, Email, Social Media, phone systems
  • Passion, energy, common sense, work ethic, enthusiasm, kindness
  • Maintain composure in stressful environments while being highly self-motivated and detail-oriented.
  • Must be able to work nights, weekends and holidays
  • Must possess a current California Food Handler Card
  • Must be able to lift and carry 50 lbs.
  • 5+ years of experience in a food service operation and or customer service role required
  • A minimum of 3 years of previous restaurant management experience is desired but not required.

Compensation: Depends on experience. $60,000-$75,000

Benefits: Health, dental, vision, and accident insurance available. Parking is provided!

Our operation is employee focused, ensuring that all staff feel that they are valued and benefit from their job above and beyond the standard financial motivators. We are always seeking people who take responsibility and look above and beyond to achieve greatness in their field. If you are looking for personal growth, a team-oriented workplace, and to experience hospitality and hospitality business in a new and exciting environment, this is likely the position for you. If you are interested and feel that you might be a good fit for our team, please reply along with your resume and contact information.

Job Type: Full-time

Pay: $60,000.00 - $75,000.00 per year


  • Hospitality: 5 years (Required)


  • Associate (Required)

Work Location:

  • One location

Work Remotely:

  • No

COVID-19 Precaution(s):

  • Personal protective equipment provided or required
  • Plastic shield at work stations
  • Social distancing guidelines in place
  • Sanitizing, disinfecting, or cleaning procedures in place

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