Job Overview

Job Title: Front of House Manager
Location: Gander and Ryegrass, Spokane, WA
Reports To: General Manager/Owner
Employment Type: Full-Time
Compensation: $70k, Eligible for PTO and Profit share
Qualifications:

  • Strong leadership skills, with the ability to train, develop, inspire and motivate a team.
  • Minimum of 5 years of experience in a fine dining restaurant.
  • At least 5 years of experience in management.
  • Extensive knowledge of food, wine, and liquor, with a strong understanding of fine dining service standards.
  • Outgoing, welcoming personality with exceptional interpersonal skills.
  • Detail-oriented with a commitment to excellence in hospitality and guest experience.
  • Ability to remain professional and composed under pressure.
  • Proficiency or adaptability to work with restaurant related technology.
  • Must be available to work evenings, weekends, and holidays as required.

G&R Values
At Gander and Ryegrass, teamwork is our foundation—the first rule of the restaurant. We are committed to excellence in hospitality, craftsmanship, and building the local economy around food systems. Through collaboration and mutual support, we create exceptional dining experiences with thoughtful service, seasonal ingredients, and a passion for fine dining. Our team values professionalism, integrity, and continuous growth, always pushing ourselves to refine our craft, stretch or compound our skillset and deliver a dining experience that is thoughtful, skillful, never complacent and fun. We honor tradition while embracing creativity, continually working to bring out the best in what we do.
Key Responsibilities:
Leadership & Team Management:

  • Oversee daily front-of-house (FOH) operations to ensure seamless service and exceptional guest experiences.
  • Lead, train, and mentor FOH staff, fostering a positive and professional work culture.
  • Recruit, hire, and onboard all FOH team members.
  • Participate in ongoing training programs for FOH employees, ensuring consistency in growth and education of our servers.
  • Provide FOH training for kitchen staff, as cooks are required to assist with running food.
  • Manage FOH shift schedules to optimize labor and efficiency.
  • Will provide checkpoints for staff knowledge and education. Example: pop quiz on glass pours.
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