Front Of House Job Description

Front of House: A Comprehensive Job Description and Guide

The front of house (FOH) team is the face of any hospitality establishment, from bustling restaurants to elegant hotels. They are the first and often last impression a guest receives, significantly impacting customer satisfaction and loyalty. This comprehensive guide delves into the diverse roles and responsibilities encompassed by a front of house job description, exploring the skills needed, common tasks, and career progression opportunities within this dynamic field. Understanding the multifaceted nature of FOH work is crucial for both prospective employees and employers alike.

Introduction: More Than Just a Smiling Face

A common misconception is that front of house jobs are simply about taking orders or greeting guests. While these are indeed integral components, the reality is much more nuanced. FOH roles require a blend of excellent interpersonal skills, operational efficiency, and problem-solving abilities. This article will paint a complete picture of the front of house job description, addressing various positions and encompassing the essential skills and daily tasks involved. Whether you’re considering a career in FOH or managing a team, this guide offers invaluable insight.

Key Roles within Front of House

The specific duties of an FOH employee vary greatly depending on the establishment's size, type, and service style. However, several core roles consistently emerge:

1. Host/Hostess: Often the first point of contact, hosts/hostesses are responsible for:

• Greeting and seating guests: Creating a welcoming atmosphere and efficiently managing seating arrangements.
• Managing waitlists: Keeping track of reservations and walk-in customers, providing estimated wait times.
• Answering phones and taking reservations: Professional and efficient handling of phone calls, ensuring accurate recording of information.
• Maintaining cleanliness and organization of the waiting area: Ensuring a pleasant environment for guests.
• Assisting with other front of house tasks as needed: This might include helping with table clearing or assisting servers.

2. Server/Waiter/Waitress: The primary role of a server is to provide excellent customer service while taking orders, serving food and drinks, and ensuring guest satisfaction. This includes:

• Taking food and beverage orders accurately: Paying close attention to detail and clarifying any dietary requirements or allergies.
• Serving food and drinks promptly and efficiently: Knowing the menu well and maintaining appropriate service pace.
• Processing payments and handling cash/credit transactions: Accurate handling of financial transactions and providing receipts.
• Maintaining cleanliness and order of the dining area: Clearing tables, refilling water glasses, and ensuring a tidy environment.
• Addressing customer complaints and resolving issues: Professional and tactful handling of complaints, seeking manager assistance when necessary.
• Upselling and suggesting menu items: Promoting specials and recommending appropriate dishes or drinks.

3. Bartender: Bartenders are responsible for preparing and serving alcoholic and non-alcoholic beverages. This requires:

• Knowledge of mixology and drink recipes: Expertise in creating classic and innovative cocktails.
• Efficient bar management: Maintaining stock levels, ordering supplies, and ensuring cleanliness.
• Professional and responsible service of alcohol: Adhering to legal regulations and promoting responsible drinking.
• Handling cash transactions and maintaining accurate bar tabs: Accurate financial management and record-keeping.
• Creating a positive and engaging bar atmosphere: Interacting with guests, creating a friendly and welcoming environment.

4. Busser/Food Runner: Bussers and food runners support servers by assisting with:

• Clearing and resetting tables: Efficiently clearing used dishes and preparing tables for the next seating.
• Delivering food and drinks to tables: Promptly and accurately transporting food and drinks to the correct tables.
• Assisting servers with other tasks: Supporting servers in various tasks to ensure smooth service.
• Maintaining cleanliness of the dining area: Assisting in keeping the restaurant clean and organized.

5. Maître d'hôtel: In larger establishments, a Maître d'hôtel (head waiter) oversees the entire front of house operation. Responsibilities include:

• Managing reservations and seating: Overseeing the entire reservation system and ensuring efficient seating arrangements.
• Supervising the FOH team: Providing training, assigning duties, and ensuring smooth operations.
• Handling guest complaints and resolving issues: Addressing customer concerns in a timely and professional manner.
• Maintaining high standards of service: Ensuring consistency and excellence in guest service.
• Liaising with the kitchen and management: Ensuring effective communication between FOH and BOH (Back of House) teams.

Essential Skills for Front of House Success

Regardless of the specific role, several key skills are crucial for success in a front of house position:

• Excellent communication skills: Clear and concise communication is essential for taking orders, addressing queries, and resolving issues.
• Exceptional interpersonal skills: Building rapport with guests, handling difficult situations with grace and professionalism.
• Strong teamwork skills: Collaborating effectively with colleagues to ensure smooth and efficient service.
• Time management and organizational skills: Juggling multiple tasks simultaneously, prioritizing effectively and managing time constraints.
• Problem-solving skills: Identifying and resolving issues proactively, adapting to unexpected situations.
• Attention to detail: Accuracy in taking orders, handling payments, and ensuring guest satisfaction.
• Physical stamina and endurance: Ability to stand for long periods, carrying trays and performing other physically demanding tasks.
• Knowledge of food and beverage: Familiarity with the menu, wine list, and different types of beverages.
• Cash handling skills: Accurate and efficient handling of cash transactions and reconciliation.
• Professionalism and poise: Maintaining a calm and professional demeanor under pressure.

Daily Tasks and Responsibilities: A Closer Look

A typical day for a front of house employee might include:

• Preparation: Setting up the dining area, arranging tables, and ensuring adequate supplies.
• Guest interaction: Greeting guests, taking orders, providing service, and handling payments.
• Maintaining cleanliness: Keeping the dining area clean and organized, clearing tables, and refilling supplies.
• Teamwork and communication: Collaborating with colleagues, communicating effectively with the kitchen staff, and supporting other team members.
• Problem-solving: Addressing guest complaints, resolving issues, and adapting to unexpected situations.
• End-of-shift duties: Closing out transactions, reconciling cash, and preparing the area for the next shift.

Career Progression within Front of House

The front of house field offers excellent career progression opportunities. With experience and dedication, individuals can advance to roles such as:

• Supervisor: Overseeing a team of servers, hosts, or bartenders.
• Assistant manager: Assisting the general manager with day-to-day operations.
• Restaurant manager: Managing all aspects of a restaurant's front of house operation.
• Hotel manager: In the hotel industry, progression could lead to managing the entire front desk and guest services department.
• Training manager: Specializing in training and developing FOH staff.

Frequently Asked Questions (FAQ)

• What are the typical working hours for front of house staff? Working hours are often flexible and can include evenings, weekends, and holidays.
• What is the salary range for front of house positions? Salaries vary significantly depending on location, experience, and the type of establishment. Tips are often a significant part of compensation.
• What is the best way to prepare for a front of house interview? Research the establishment, practice your communication skills, and be prepared to answer questions about your experience and customer service abilities.
• What kind of uniform is typically required for front of house staff? Uniform requirements vary by establishment, but often include shirts, pants or skirts, and non-slip shoes.
• What are some common challenges faced by front of house staff? Dealing with difficult customers, managing stressful situations, and maintaining a high level of service under pressure are common challenges.

Conclusion: The Heart of Hospitality

The front of house team is the cornerstone of any successful hospitality business. Their roles are multifaceted and demanding, requiring a blend of hard skills and soft skills. While the specific duties vary across different establishments, the overarching goal remains consistent: providing exceptional guest experiences. By understanding the diverse roles within FOH, the essential skills required, and the career progression opportunities available, both employers and potential employees can navigate this dynamic field effectively and build successful careers in the heart of hospitality. The dedication and professionalism of the FOH team directly contribute to the overall success and reputation of the establishment. Their ability to create a welcoming and enjoyable atmosphere is invaluable and a significant driver of customer loyalty and return business.