Front Of House Manager

MINIMUM REQUIREMENTS

• Previous front-of-house, restaurant, wine-estate or high-quality hospitality experience.
• Good wine knowledge is strongly preferred; formal wine training is advantageous, but a genuine interest and willingness to learn are essential.
• Strong people leadership, communication and problem-solving skills.
• Comfort with reservation systems, point-of-sale systems and basic reporting.
• High standards of personal presentation, organisation, cleanliness and attention to detail.
• Availability to work the hours required by hospitality, including weekends, public holidays and events.

KEY RESPONSIBILITIES INCLUDE BUT ARE NOT LIMITED TO

• Welcome guests and set the tone for a warm, professional experience.
• Manage restaurant and wine-tasting reservations, enquiries, table planning and guest communications.
• Lead and coordinate front-of-house staff, including daily briefings, service standards, rosters and on-the-floor supervision.
• Develop a strong working knowledge of the farm wines and confidently host or support tastings, wine sales and guest recommendations.
• Monitor restaurant service and presentation continuously, resolving guest issues promptly and maintaining quality-control standards.
• Coordinate closely with the kitchen and back-of-house team so that bookings, service timing, special requests and events run smoothly.
• Control wine and relevant front-of-house stock: receiving, storage, counts, transfers, breakages, variances and availability.
• Oversee accurate point-of-sale, cash-up and end-of-day reporting procedures, escalating discrepancies where necessary.
• Support functions, events, group bookings and special experiences at the estate.
• Provide concise operational reporting to management, including bookings, sales, stock issues, guest feedback and matters requiring