Circa 1875 – Savannah, GA

The Front of House Manager at Circa 1875 is responsible for leading all dining room operations to ensure an exceptional, consistent, and elevated guest experience. This role requires a strong leader who is highly detail-oriented, service-driven, and committed to maintaining the standards of a refined French bistro environment.

The FOH Manager will oversee service execution, staff performance, guest relations, and daily operations while working closely with ownership and the kitchen team to deliver a seamless dining experience.

Lead and actively manage the dining room floor during service

Ensure all guests receive attentive, polished, and timely service

Address and resolve guest concerns immediately and professionally

Maintain a consistently clean, organized, and refined dining environment

Uphold and enforce Circa’s service standards, steps of service, and hospitality expectations

Hire, train, and develop FOH staff (servers, hosts, bartenders, support staff)

Lead pre-shift meetings and communicate daily priorities clearly

Coach staff in real time to improve performance and consistency

Hold team members accountable to standards, appearance, and professionalism

Build a strong, positive, and performance-driven culture

Oversee reservations, table flow, pacing, and seating strategy

Ensure proper staffing levels based on business volume

Manage labor costs while maintaining service quality

Monitor and enforce cleanliness, organization, and readiness of all FOH areas

Coordinate closely with BOH to ensure smooth service execution

Manage scheduling through 7shifts

Utilize Toast POS for reporting, comps, and operational management

Handle cash management, nightly reports, and shift close-outs

Maintain accurate documentation of incidents, guest feedback, and staff performance

Assist with inventory awareness and cost control initiatives

Enforce uniform and appearance standards at all times

Maintain strict attention to detail across all aspects of service

Ensure compliance with health, safety, and sanitation standards

Set the tone for professionalism, urgency, and accountability

3+ years of restaurant management experience (preferably upscale or fine dining)

Strong understanding of full-service restaurant operations

Exceptional communication and leadership skills

Ability to remain composed and decisive under pressure

Strong organizational skills and attention to detail

Availability to work nights, weekends, and holidays

Fine dining or French bistro experience strongly preferred

Wine and beverage knowledge (familiarity with classic French regions is a plus)

Experience managing high-expectation guest environments

Competitive salary (based on experience)

Dining discounts

Opportunities for growth within a multi-concept restaurant group

A consistently clean, organized, and well-paced dining room

Strong, professional team with low turnover

Positive guest feedback and repeat clientele

Smooth, efficient service even during high-volume periods

Clear leadership presence and accountability on every shift

This is not a passive management role. We are looking for a leader who takes ownership of the dining room, holds a high standard, and is committed to building a professional team and delivering an exceptional guest experience every night.