General Manager- Farm to Table Restaurant (FOH Manager) in Snoqualmie, Washington at Snoqualmie Valley Hospital

At Snoqualmie Valley Health, we’re not just in the business of healthcare; we’re in the business of empowering our community to live boldly and live well. Our commitment to excellence and innovation calls for team members who will build trust, obsess over excellence, lead innovation, and deepen connections within our community. We are guided by our core values, and we’re looking for someone who can embody those principles as part of our dynamic and growing team.

Located in a trailblazing, adventure-loving town at the base of the Cascades, Snoqualmie Valley Health is an independent public hospital district serving a vibrant community that thrives on both adventure and connection. This is more than a job—it’s an opportunity to be part of something bigger.

JOB TITLE: Front of House Manager

This is a great opportunity to support opening our new farm-to-table restaurant, Taverna coming early 2027! This position will also oversee our coffee shops.

POSITION SUMMARY: The Front of House Manager is responsible for overseeing all front-of-house operations across the restaurant, Taverna, and coffee shop, ensuring an exceptional guest experience and efficient daily service. This role leads, develops, and supports front-of-house team members, manages service flow, and upholds high standards for hospitality, cleanliness, and performance. The Front of House Manager works closely with kitchen leadership to ensure seamless collaboration, consistent execution, and a high standard of service excellence across all guest-facing areas.

ESSENTIAL FUNCTIONS:

Guest Experience & Service Leadership

• Ensure a consistently high-quality guest experience through visible floor leadership

• Greet guests, build relationships, and handle escalated concerns or complaints professionally

• Monitor service standards, ensuring timely, accurate, and friendly service

• Manage reservations, seating strategies, and waitlist flow to optimize guest experience

Team Leadership & Development

• Hire, train, coach, and evaluate front-of-house team members

• Create staff schedules and manage labor to align with business needs

• Provide ongoing feedback, performance management, and recognition

• Foster a positive, accountable, and team-oriented culture

Operations & Financial Oversight

• Oversee daily front-of-house operations, including opening and closing procedures

• Monitor sales, labor, and operational metrics to drive performance

• Ensure accurate cash handling, POS transactions, and end-of-day reconciliation

• Maintain inventory and ordering of front-of-house supplies

Compliance & Standards

• Ensure adherence to food safety, sanitation, and health regulations

• Enforce company policies, procedures, and service standards

• Maintain a clean, organized, and welcoming dining environment

Living Our Values

Build Trust: We exhibit integrity, transparency and compassion in every interaction.

• Leads with integrity, transparency, and fairness in all decisions and interactions.

• Builds strong, respectful relationships with guests, team members, and leadership.

• Communicates expectations clearly and follows through consistently.

• Creates a culture where team members feel supported, valued, and comfortable sharing feedback.

• Handles guest concerns and team challenges with empathy, professionalism, and sound judgment.

Obsess Over Excellence: We have high standards and seek continuous improvement.

• Sets and upholds high standards for service, cleanliness, hospitality, and team performance.

• Leads the team by example and holds themselves and others accountable to established standards.

• Monitors front-of-house operations to ensure an exceptional and consistent guest experience.

• Provides timely coaching, feedback, and recognition to support team development.

• Identifies opportunities for improvement and implement solutions that elevate quality and performance.

Lead Innovation: We lead with creativity, agility and think bold in our approach.

• Identify and implement new ideas to enhance the guest experience and improve operational efficiency.

• Embrace new tools, technology, processes, and service strategies.

• Encourages team members to share ideas and participate in problem-solving.

• Adapts quickly to changing business needs while maintaining service standards.

• Uses creativity and sound judgment to resolve challenges and improve day-to-day operations.

Deepen Connections: We build strong relationships with our patients, their families and partners in the communities we serve.

• Cultivates a welcoming, inclusive, and positive environment for guests and staff.

• Builds meaningful connections with guests and creates a sense of hospitality and belonging.

• Strengthens collaboration and communication between front-of-house and back-of-house teams.

• Supports a team culture centered on respect, teamwork, and shared success.

• Represents the organization positively and helps build lasting relationships within the community.

QUALIFICATIONS:

Required Education: High school diploma or equivalent

Required Licensure: Food handler’s permit and alcohol service certification

Required Experience: 3+ years of restaurant experience, with 1–2 years in a supervisory or management role

Skills:

• Previous experience in hospitality, restaurants, customer service, or a related leadership role.

• Demonstrated ability to lead, coach, and motivate a team.

• Strong communication, organization, and problem-solving skills.

• Passion for creating exceptional guest experiences.

• Ability to prioritize effectively and remain composed in a fast-paced environment.

• Strong judgment, accountability, and attention to detail.

• Commitment to fostering an inclusive and collaborative team culture.

WORK ENVIRONMENT:

• Fast-paced restaurant setting

• Requires flexibility, including evenings and weekends

PHYSICAL DEMANDS:

• Ability to stand and walk for extended periods

• Ability to lift and carry up to 30 pounds

• Frequent movement throughout the dining room

OTHER DUTIES: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

BENEFITS: We believe in taking care of those who take care of our community. We’re proud to offer a comprehensive benefits package that puts your health and well-being first. With our flexible medical plan, you’ll have access to multiple in-network tiers, including top-quality care from Snoqualmie Valley Health, Eastside Health, and First Choice/First Health providers. The best part? Anyone covered under our plan can receive care at SVH at no cost! It's all about giving you the options and support you need to experience life’s great adventures.

• Medical

• Dental

• Vision

• Pharmacy

• Life and AD&D

• Retirement Plan

• Employee Assistance Program (EAP)

• Flexible Spending Account (FSA)

• Travel Assistance & ID Theft Protection

• Pet Insurance

• Other Voluntary Benefits

Benefit Eligibility Requirements - Employees regularly scheduled at least 20 hours per week.

Employee Dependents - Your legal spouse or domestic partner; dependent children until age 26.

Waiting Period - 1st of the month from the date of hire.

PLEASE NOTE:

• The flu shot or declination (during flu season) is required for employment, with exemptions available for valid medical or religious reasons.

• Snoqualmie Valley Health is a drug-free workplace. We complete drug screenings as a part of our onboarding process.