Front of House Restaurant Manager - Lowland

**About Method Co.** Method Co. is a boutique hospitality company that develops, designs, and operates a portfolio of hotels, restaurants, and apartment-style accommodations across the country. With a focus on culturally relevant and design-driven experiences, Method Co. creates spaces that blend thoughtful service, elevated design, and a deep sense of place. **About Lowland** Lowland is a thoughtfully designed boutique retreat that celebrates the quiet beauty and natural character of the South Carolina Lowcountry. Blending warm hospitality with refined, residential‑style comfort, the property offers serene guest rooms, inviting shared spaces, and a relaxed sense of place rooted in local culture. Guests can unwind, explore nearby coastal landscapes, and enjoy a stay that feels both elevated and effortlessly easy. Website: **Position Summary** Lowland is seeking an experienced, hospitality-driven Front of House Manager to support the restaurant’s daily operations and deliver an exceptional experience for every guest. This position works closely with the General Manager and culinary leadership to oversee service, develop the front-of-house team, and maintain Lowland’s standards of hospitality. The ideal candidate is a confident and approachable leader who thrives in a fast-paced environment. They should possess strong operational instincts, excellent communication skills, and a genuine passion for creating memorable guest experiences. **Essential Duties and Responsibilities** - Support the General Manager in overseeing daily front-of-house operations. - Lead service periods and ensure the restaurant is properly prepared, staffed, and organized. - Maintain a visible presence on the floor and actively engage with guests and team members. - Promote a warm, polished, and personalized approach to hospitality. - Anticipate guest needs and promptly resolve concerns with professionalism and sound judgment. - Recruit, train, coach, schedule, and develop front-of-house employees. - Conduct pre-shift meetings and communicate daily priorities, menu updates, reservations, and service notes. - Provide consistent feedback and hold team members accountable to performance and service standards. - Foster an inclusive, collaborative, and positive workplace culture. - Collaborate with culinary leadership to ensure clear communication and seamless service. - Monitor labor, operating expenses, and other departmental costs. - Assist with payroll, scheduling, inventory, ordering, and administrative responsibilities. - Maintain knowledge of the food, beverage, and wine programs and ensure the team is properly trained. - Ensure compliance with health, safety, sanitation, alcohol-service, and employment requirements. - Maintain the cleanliness, organization, and presentation of all guest-facing areas. - Assist with private events, special programming, and high-volume service periods. - Complete opening and closing responsibilities, including cash-handling and financial reconciliation procedures. - Perform additional duties as assigned. **Qualifications** - Minimum of two years of restaurant management or supervisory experience, preferably within a high-volume or upscale dining environment. - Strong understanding of front-of-house operations and service standards. - Demonstrated ability to lead, motivate, and develop a diverse team. - Excellent communication, organizational, and problem-solving skills. - Ability to remain composed and make effective decisions in a fast-paced environment. - Working knowledge of scheduling, labor management, inventory, and restaurant financials. - Familiarity with point-of-sale, reservation, and scheduling systems. - Strong food, wine, spirits, and beverage knowledge preferred.