Jobs at Tavistock Restaurant Collection

Lead front-of-house restaurant operations, ensuring seamless service, brand standards, guest satisfaction, and service recovery. Support hiring, training, scheduling, labor management, inventory, ordering, and health and safety compliance. Collaborate with general and culinary leadership, conduct pre-shift meetings, mentor staff, resolve issues, and build relationships with regular guests and local partners.

The Front of House Manager oversees restaurant operations, guest satisfaction, team hiring, coaching, training, performance, ambiance, sanitation, cash handling, financial reporting, and food, beverage, and labor cost control. The role supports sales and profitability while maintaining service standards, resolving guest concerns, conducting pre-shift meetings, auditing cash, processing invoices, and strengthening the restaurant’s community reputation.

Manages daily full-service restaurant operations, including floor leadership, shift execution, reservations, guest recovery, service standards, labor, sales, inventory, and cash controls. Coaches and develops front-of-house staff, supports hiring and scheduling, partners with culinary and beverage teams, oversees events and promotions, and ensures compliance with food safety, alcohol service, sanitation, and company policies.

Lead front-of-house operations for a new upscale Mexican restaurant, support pre-opening recruiting and training, manage shifts and guest experience, coach FOH team, ensure operational and financial standards, and assist with inventory, events, and promotions.

The Front of House Manager oversees restaurant operations, enhances guest satisfaction, manages team performance, and ensures compliance with standards and costs.

The Front of House Manager supports operational objectives, enhances guest satisfaction, trains staff, manages costs, and maintains restaurant standards.

Line Cooks at Chroma Modern Bar + Kitchen prepare menu items, maintain cleanliness, communicate with chefs, and ensure guest satisfaction.

The Front of House Manager will manage restaurant operations, enhance guest experiences, train staff, and monitor financial performance and compliance with standards.

The Restaurant Manager oversees front-of-house operations, ensuring exceptional guest experiences, managing team performance, handling complaints, and optimizing restaurant performance to meet sales and cost goals.

The Reservationist manages reservations, provides customer service, coordinates with departments, and maintains records in a fast-paced environment.