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Circa 1875 - Savannah, GA

Position Summary:

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.

Core Responsibilities - Guest Experience & Service Standards:

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.

Team Leadership & Development:

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.

Operations Management:

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.

Systems & Administrative Duties:

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.

Standards & Accountability:

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.

Qualifications:

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.

Preferred Experience:

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.

Compensation & Benefits:

Competitive salary (based on experience).
Dining discounts.
Opportunities for growth within a multi-concept restaurant group.

What Success Looks Like in This Role:

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.

Culture & Expectations:

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.

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