Front of House Manager - Kampers

Front of House Manager

Kamper's Rooftop Lounge | Detroit, MI

Position Overview

The Front of House Manager is responsible for leading all daily dining room and bar operations to ensure exceptional guest experiences, strong team performance, and smooth service execution. This role provides hands-on leadership during service, coaches and develops front-of-house team members, and works closely with culinary and operational leadership to uphold Kamper's service standards and culture.

Essential Responsibilities

Guest Experience

• Lead the guest experience from arrival through departure, ensuring exceptional hospitality and service recovery when needed.
• Actively engage with guests throughout service to build relationships and create memorable experiences.
• Resolve guest concerns professionally, efficiently, and with a hospitality-first mindset.
• Maintain a visible presence on the floor during all peak service periods.

Team Leadership

• Supervise, coach, and develop servers, bartenders, hosts, support staff, and food runners.
• Conduct pre-shift meetings and communicate daily priorities, menu updates, and service expectations.
• Provide ongoing feedback, training, and performance coaching to support employee development.
• Foster a positive, accountable, and collaborative team culture.

Operations

• Ensure all service standards, operating procedures, and brand expectations are consistently executed.
• Monitor dining room flow, staffing levels, reservations, and guest pacing throughout service.
• Partner with the culinary team to ensure seamless communication between front and back of house.
• Maintain cleanliness, organization, and appearance standards throughout the restaurant and rooftop spaces.
• Assist with inventory management of front-of-house supplies and operating materials.

Compliance & Safety

• Ensure compliance with all food safety, sanitation, alcohol service, and workplace safety standards.
• Maintain adherence to local, state, and company regulations.
• Support cash handling procedures and end-of-shift operational controls.

Qualifications

• 2+ years of restaurant or hospitality management experience in a high-volume, upscale dining environment.
• Strong leadership, communication, and guest relations skills.
• Ability to remain calm and decisive in a fast-paced environment.
• Experience managing service teams and coaching employees.
• Knowledge of food, beverage, wine, and cocktail service preferred.
• Flexible schedule, including evenings, weekends, and holidays.

What We're Looking For

• A hospitality-driven leader who thrives on creating exceptional guest experiences.
• A strong floor presence who leads by example and inspires their team.
• Someone who values teamwork, accountability, and continuous improvement.
• Passion for hospitality, food, beverage, and creating memorable moments for guests.

Working Conditions/Environment

• The person having this position may have to stand and/or walk, push, kneel, bend, balance, squat, reach and stretch for eight (8) hours per day.
• Agility in executing fast-paced movements to navigate different areas of the property efficiently.
• The person having this responsibility may have to move, pull, carry, or lift objects weighing at least 50 pounds.
• The work environment characteristics described herein are representative of those an employee typically encounters while performing the essential functions of the position.