Front of House Leadership

• Lead, schedule, and manage all FOH team members, including hosts, servers, bartenders, and floor supervisors.
• Recruit, train, onboard, and develop FOH staff to meet Pears’ service and hospitality standards.
• Foster a service-driven culture rooted in professionalism, accountability, and guest care.
• Conduct regular performance check-ins, coaching, and corrective actions as required.

Guest Experience, CRM & Bookings

• Own the end-to-end guest experience, from reservation to post-visit follow-up.
• Manage SevenRooms CRM, including:
  • Guest profiles, preferences, VIP tagging, and notes
  • Reservation pacing, table management, and yield optimization
  • Guest recovery and follow-up for complaints or service issues
• Oversee and manage:
  • Venue buyouts
  • Large party and group bookings
  • Private events and special occasions
  • Catering inquiries and coordination
• Act as the primary point of contact for event and catering clients from inquiry through execution.
• Ensure all bookings are properly costed, scheduled, communicated, and executed to standard.

Bar Operations & Beverage Performance

• Own all bar operations, including service standards, menu execution, and guest experience at the bar.
• Maximize alcohol sales through:
  • Menu knowledge and upselling
  • Promotions and featured cocktails (in collaboration with operations/marketing)
  • Service training and guest engagement
• Manage bar inventory, ordering, and stock rotation.
• Monitor and control beverage cost, wastage, shrinkage, and variance.
• Ensure compliance with alcohol service laws and responsible service practices.

Operations, Standards & Readiness

• Ensure consistent service quality, floor presence, cleanliness, and ambiance.
• Proactively identify and resolve service gaps, maintenance issues, and guest pain points.
• Collaborate with Chef Pears on service flow, timing, and guest feedback related to food quality.
• Ensure all FOH SOPs are followed and continuously improved.
• Maintain high standards for cleanliness, presentation, and front-of-house maintenance.

Financial & Labor Management

• Own FOH labor scheduling and cost control.
• Ensure labor targets are met while maintaining service excellence.
• Support P&L performance through:
  • Effective staffing and scheduling
  • Upselling and service-driven revenue growth
  • Managing covers, turns, pacing, and average check
• Ensure accurate billing, deposits, and payment handling for events, buyouts, and catering.

Compliance & Maintenance

• • Ensure compliance with health, safety, and alcohol service regulations.
  • Coordinate FOH-related maintenance, repairs, and vendor follow-ups.
  • Ensure the restaurant is guest-ready at all times, including peak service periods, events, and buyouts.