Overview

The Front of House Manager is a key leadership role within the culinary operations team for Spectrum Events, a division of OVG Hospitality. This position is responsible for overseeing all front-of-house functions during Tour events, including buffet presentation, craft services, guest relations, and dining area operations.

The FOH Manager is expected to lead and supervise staff, exercise independent judgment, and ensure that front-of-house operations run smoothly, efficiently, and to the highest professional standards. This is a hands-on leadership role with significant operational, logistical, and managerial responsibilities.

This role pays an annual salary of $44,000-$48,000.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until December 31, 2025.

Responsibilities

Front of House Operations

• Lead front-of-house operations for each event, including buffet design, setup, presentation, and ongoing service.
• Develop and implement operational plans to optimize guest experience, including staffing schedules, buffet layout, and service flow.
• Ensure that front-of-house areas are clean, organized, and maintained to professional standards throughout each event.

Supervision & Personnel Management

• Supervise, assign, and review the work of front-of-house staff, including buffet attendants, craft service team members, and cleaning personnel.
• Participate in training, performance evaluations, and disciplinary decisions for front-of-house employees.
• Foster a professional, guest-focused team environment, setting the tone for behavior, appearance, and service standards.

Budget, Inventory & Procurement

• Oversee front-of-house and craft service budgets, monitor costs, and approve purchases.
• Manage inventory of buffet and craft service supplies, ensuring adequate stock for each event.
• Conduct off-premise store runs as needed to support operations, exercising judgment within company guidelines.

Guest & Regulatory Relations

• Serve as the primary point of contact for guests, ensuring a high-quality and professional experience.
• Represent the organization in health-department interactions and other regulatory or client communications.
• Resolve guest service issues independently while escalating complex concerns to senior management.

Logistics & Operational Oversight

• Oversee the preparation, load-in, and load-out of front-of-house trailers and equipment, ensuring team adherence to safety protocols.
• Delegate hands-on tasks (such as equipment setup, cleanup, and transport) while maintaining overall operational control.
• Assist in kitchen build/strike, kitchen cleanliness, and trailer organization as needed, focusing on management and oversight.

Qualifications

• 3-5 years of proven leadership and supervisory experience, preferably in hospitality, catering, or large-scale event operations.
• Strong organizational, multitasking, and problem-solving skills.
• Excellent interpersonal and communication skills, with the ability to interact professionally with guests and staff.
• Ability to make independent decisions with discretion and judgment.
• Comfortable working in a fast-paced, dynamic, and travel-intensive environment.
• Physical ability to lift up to 50 lbs, stand for extended periods, and oversee setup/teardown activities.
• Forklift certification preferred but not required.
• Valid driver’s license required.