Job Summary:
The Front of House (FOH) Manager is responsible for overseeing all operations of the customer-
facing aspects of Stubborn Mule. This includes ensuring excellent customer service, managing
staff, maintaining quality control, and ensuring a smooth and efficient dining and bar experience.
The FOH Manager works closely with the Lead Chef, kitchen staff, Bar Manager and bartenders,
and management team to create a positive and inviting atmosphere for guests while maximizing
profitability and efficiency. Stubborn Mule Restaurant and Brewery is in beautiful Landrum
South Carolina at the foothills the Blue Ridge Mountains.

Key Responsibilities:
Customer Service & Experience:
Foster a welcoming and enjoyable atmosphere for guests, ensuring high standards of
service.
Address customer concerns, feedback, and special requests professionally and efficiently.
Monitor customer satisfaction and implement improvements as needed.
Staff Management & Training:
Hire, train, and supervise front-of-house staff, including hosts, servers, bartenders, and
bussers.
Develop training programs to ensure consistent service quality and knowledge of the
Stubborn Mule’s food and beverage offerings.
Create and manage staff schedules to ensure optimal coverage.
Conduct regular performance evaluations and provide coaching and support to team
members.

Operations  Efficiency:

Oversee daily FOH operations, ensuring smooth service from open to close.
Operate, program, and assist staff on the Toast POS system.
Maintain cleanliness, organization, and ambiance in the dining and bar areas.
Enforce health, safety, and alcohol regulations, ensuring compliance with all local and
state laws.
Work with the back-of-house team to ensure seamless communication between kitchen
and service staff.
Direct musicians and other hired people when lawn activities are planned.
Sales & Financial Performance:
Implement initiatives to drive sales, such as promotions, special events, and upselling
strategies.
Manage cash handling and financial reporting for FOH operations.
Inventory & Supplier Relations:
Oversee beverage inventory, ordering, and waste reduction strategies.
Maintain positive relationships with vendors and suppliers to ensure consistent product
quality and availability.
Work with management to develop and update drink and food menus based on customer
preferences and seasonal trends.
Work with the brewery side on demand forecasting to ensure we have timely made beers.

Qualifications & Skills:
3+ years of experience in a restaurant, bar, or brewpub management role.
Strong leadership, communication, and interpersonal skills.
Knowledge of craft beer, food pairings, and industry trends is highly preferred.
Experience with POS systems (Toast is preferred) and financial management tools.
Ability to multitask and work efficiently in a fast-paced environment.
Strong problem-solving skills and attention to detail.
Must be able to work evenings, weekends, and holidays as needed.

Physical Requirements:
Ability to stand for extended periods and lift up to 50 lbs.
Comfortable working in a dynamic and occasionally loud environment.

Benefits:
Competitive salary and potential for bonuses.
Employee discounts on food and beverages.
Opportunities for professional growth and development.