What Does FOH Mean? Understanding Front of House in Restaurants

Welcome to the heart of hospitality – the Front of House (FOH) in the restaurant world.

Did you feel the warm welcome? That’s the vibe your FOH team brings to every guest, setting the tone for a great dining experience.

Whether you’re a restaurant pro or just starting out, mastering the front of house is key. From greeting guests to making their visit unforgettable, the FOH team ensures every moment is smooth, friendly, and memorable.

Even in smaller spots, FOH is all about teamwork. Hosts, servers, and managers work together like clockwork to keep things running effortlessly. For restaurant owners, this area is essential. Keeping tables turning, managing staff, and creating a welcoming space means happier guests, more positive reviews, and a thriving restaurant.

So, whether you’re here to peek behind the scenes or you’re part of the FOH crew, let’s dive into what makes this side of the restaurant world tick. There’s a lot to explore.

Definition and importance of FOH

The Front of House (FOH) refers to the customer-facing areas of a restaurant, bar, or other hospitality establishment. It is the first point of contact for customers and sets the tone for their dining experience. From the moment guests walk through the door, the FOH team is responsible for making them feel welcome and ensuring their visit is enjoyable.

A well-run FOH is necessary to the success of a restaurant. It directly impacts customer satisfaction, loyalty, and ultimately, revenue. Exceptional customer service, efficient management of reservations, and smooth service are all key components of a successful FOH. When the FOH team excels, it creates a positive atmosphere that encourages guests to return and recommend the restaurant to others.

What is FOH (Front of House) in a restaurant dining room?

In a restaurant, the “front of house” (FOH) is where the magic happens for guests. It’s the part of the restaurant where guests are welcomed, seated, and served, covering all the public spaces like the dining areas, bar, and any areas where guests interact with staff.

FOH staff are key to creating a great dining experience. From the moment a guest walks in, they’re greeted with warmth and shown to their table, and the FOH team is there to ensure their needs are met every step of the way. This includes taking orders, keeping a smooth flow with the kitchen, and delivering dishes on time.

Besides top-notch service, FOH staff also keep the dining area clean, handle payments, and manage reservations. Their work is essential to creating a welcoming atmosphere and a memorable experience, helping build the restaurant’s reputation with every guest who walks through the door.

In this business, it’s all about the front of the house – it’s about providing a unique and unforgettable experience for your guests. 

- Nobu Matsuhisa, Chef and Restaurateur

Front of House vs. Back of House

When you step into a restaurant, the friendly faces welcoming you and the busy waitstaff are all part of the Front of House (FOH) – the team that makes the customer experience seamless and enjoyable.

Behind the scenes, though, is the Back of House (BOH), where the culinary magic happens. Here, kitchen managers, chefs, and cooks prepare each dish to perfection, while the BOH team handles essential behind-the-scenes tasks, including managing restaurant tech systems. The back office is an important space for restaurant management activities like creating menus and scheduling.

The key difference? FOH focuses on service, greeting guests, taking orders, and creating a welcoming atmosphere, while BOH handles food preparation, quality control, and keeping things running smoothly in the kitchen. Key roles in the BOH include the executive chef, who oversees culinary operations, the sous chef, who assists in maintaining kitchen organization, and line cooks, who collaborate to ensure efficiency in this often chaotic environment.

Despite these unique roles, teamwork between FOH and BOH is important for a smooth operation. Clear communication ensures orders are accurate, wait times stay low, and the dining experience is top-notch. When FOH and BOH work together, it creates a seamless experience that benefits guests and staff alike.

Think of it this way: BOH manages food quality, while FOH manages the customer experience. Both sides need to coordinate and communicate to deliver a memorable dining experience every time.

Key Areas of the Front of House

The FOH consists of several key areas, each playing a critical role in providing a positive customer experience.

• Dining Room: This is where customers spend most of their time. Ensuring that the dining room is clean, comfortable, and well-maintained is essential. The ambiance, seating arrangements, and overall decor contribute to the dining experience.

• Bar Area: A popular spot for customers to relax and enjoy a drink, the bar area requires a well-trained bar staff to manage orders and provide excellent service. The bar can also serve as a waiting area for guests who arrive early or are waiting for a table.

• Waiting Area: This is where customers wait to be seated. A comfortable and welcoming waiting area can minimize the perceived wait time and set a positive tone for the dining experience. Providing seating, reading materials, or even a small bar can enhance the waiting experience.

Each of these areas must be managed effectively to ensure a seamless and enjoyable experience for guests.

Common front of house positions

In a restaurant, several Front of House (FOH) roles come together to create an exceptional dining experience for guests.

The general manager plays a crucial role in overseeing overall operations and managing both FOH and BOH staff, ensuring a seamless and well-coordinated service.

Some key FOH roles include host/hostess, server, bartender, and food runner. Ideal candidates for these positions are friendly, communicative, and thrive in fast-paced environments, with a genuine passion for customer service.

Not all restaurants have every FOH position – for example, casual spots may skip coat check. But whether it’s greeting guests, taking orders, crafting drinks, or delivering dishes, each role brings unique skills and adds to the guest experience.

The restaurant owner

As a restaurant owner, you’re at the helm of it all, juggling everything from operations to customer experience.

Your key responsibilities include overseeing daily operations, managing staff, ensuring food quality and service, and creating a welcoming atmosphere. You’ll also be in charge of food safety, following state regulations, and setting your own standards to keep customers safe.

On the business side, you’re responsible for marketing, keeping finances in check, controlling labor costs, and making sure your restaurant stays profitable. A background in the restaurant industry, especially in management, can be a huge advantage. A degree in hospitality or business is helpful, too, for tackling the business side.

A successful restaurant owner has strong leadership and communication skills, an eye for detail, and a true passion for food and service. Adaptability, creativity, and readiness for long hours are also key. Ready to dive into ownership? It might be the start of something great.

The restaurant manager

A restaurant manager oversees the entire operation of a dining establishment, from staff management to ensuring top-notch food and service quality.

Their role includes managing the team, maintaining a clean dining area, addressing customer feedback, coordinating with kitchen staff, and keeping an eye on inventory and supplies. Key duties involve scheduling, hiring, training, implementing policies, and handling budgeting and marketing efforts to boost customer engagement.

Successful managers bring experience in food and beverage, a strong understanding of hospitality, and excellent leadership skills to the table. They keep both the front and back of house running smoothly, requiring solid communication, organization, and calm under pressure. While a degree in hospitality is preferred, hands-on industry experience can be invaluable.

Hiring the right manager is necessary, they’re responsible for every aspect of your restaurant’s success.

The front-of-house manager

A Front-of-House Manager oversees the daily operations of a restaurant, ensuring everything runs smoothly and guests have a great experience. This role involves managing FOH staff, delivering exceptional customer service, and maintaining a welcoming, efficient atmosphere.

Key responsibilities include training and supervising staff, managing reservations and seating, addressing customer concerns, and coordinating with kitchen and bar teams to ensure seamless service. They also ensure cleanliness, organization, and compliance with health and safety standards.

The ideal candidate has prior supervisory experience in hospitality, excellent communication and problem-solving skills, and the ability to stay calm under pressure. A strong understanding of customer service and a passion for creating outstanding dining experiences are essential. A degree in hospitality management is often preferred.

A great Front-of-House Manager is a leader who motivates the team while consistently providing top-tier service to guests.

The servers

Servers are essential to the hospitality experience, responsible for delivering food and drinks and ensuring guests enjoy their time at the restaurant.

Key tasks for servers include taking orders, serving dishes, and answering customer questions. They also highlight menu items, handle concerns, upsell where possible, and maintain a tidy work area. Servers are often the main point of contact for guests, so their role is crucial in shaping the dining experience.

A common scenario servers face is being 'double sat,' where they receive two new tables in quick succession. This can be lucrative due to increased tips but may also lead to feeling overwhelmed if not managed effectively.

Successful servers have great communication skills, stay calm under pressure, and know the menu inside out. While formal education isn’t always required, food safety and responsible alcohol service training are often a must.

The waitstaff/server assistant

A server assistant supports the main servers by performing essential tasks that allow them to focus on their primary responsibilities—taking orders, serving food, and ensuring customer satisfaction. Server assistants help with refilling drinks, delivering bread and condiments, clearing dirty dishes, and resetting tables. 

They are often tasked with keeping the dining area organized and ensuring that servers have everything they need for each table. In busy environments, they play a critical role in maintaining the speed and efficiency of service. Server assistants should have strong teamwork skills, be able to move quickly, and anticipate the needs of both the guests and the servers.

The food runner

A food runner plays a key role in the dining experience, bringing dishes from the kitchen to the tables with precision and care. Their main duties include working closely with chefs to ensure orders are accurate, coordinating with servers for a smooth flow, and making sure each meal looks great and arrives on time.

To succeed in this role, a food runner needs strong communication skills, organization, and the ability to work efficiently in a fast-paced setting. Attention to detail, a proactive mindset, and a positive attitude are all essential for delivering excellent service.

Curious about the difference between a food runner and a server? In larger restaurants, food runners focus on delivering food and drinks and clearing tables, with minimal customer interaction, while servers handle orders and interact directly with guests.

Bartenders

A bartender is a key customer service role in bars, restaurants, and other hospitality venues, specializing in crafting and serving drinks to guests. Key duties include mixing drinks, taking orders, managing bar inventory, and ensuring excellent customer service.

Successful bartenders are skilled communicators, able to multitask in a fast-paced environment, and knowledgeable about various alcoholic beverages and cocktails. They should be personable, friendly, and attentive, creating a welcoming atmosphere for customers.

Additionally, bartenders must handle difficult or intoxicated guests with professionalism and calm, ensuring a positive and safe experience for everyone.

Barback

A barback supports bartenders by keeping the bar stocked and organized. Their duties typically include restocking supplies, cleaning glassware, preparing garnishes, and ensuring that the bartender has everything needed to serve drinks efficiently. Barbacks are especially important during busy hours, as they allow bartenders to focus on mixing and serving drinks instead of running back and forth for supplies. 

They also play a part in maintaining a clean, organized, and well-stocked bar area, ensuring that patrons are always served quickly and effectively. Strong organizational skills, the ability to stay calm under pressure, and physical stamina are key traits for a successful barback.

Sommeliers

A sommelier is a wine expert trained to manage all aspects of wine service. Key duties include curating wine lists, offering expert wine recommendations, leading tastings, and collaborating with chefs to create food pairings.

Sommeliers have in-depth knowledge of wine production, grape varieties, and global wine regions. They also have strong sensory evaluation skills, allowing them to assess the quality and characteristics of different wines.

Education typically includes formal training and certification through programs like the Court of Master Sommeliers or the Wine & Spirit Education Trust. Many sommeliers also gain experience in restaurants, hotels, or wineries to refine their palate and service skills.

Successful sommeliers are excellent communicators, passionate about wine, detail-oriented, and adaptable to industry trends. With the right blend of education, experience, and personal qualities, they thrive in the world of wine.

The host/hostess

A Host/Hostess is an essential part of the team, responsible for creating a welcoming atmosphere from the moment guests arrive. Their core duties include greeting guests, managing reservations, seating customers, and keeping the entrance and waiting areas clean and organized. They may also work closely with servers to manage the flow of guests and ensure a smooth dining experience.

In restaurant terminology, a table for two guests is often referred to as a 'deuce.' Understanding this term is important for managing reservations and seating arrangements efficiently.

Successful hosts/hostesses are friendly, organized, and able to multitask in a fast-paced environment. Strong communication skills are crucial, as they are often the first point of contact for guests. While formal education isn’t necessary, previous customer service experience or a hospitality certificate can be beneficial.

A great host/hostess creates a positive first impression and sets the tone for a memorable dining experience.

Maitre d'

The Maitre d’ (short for Maître d’hôtel) is often seen as the face of the restaurant. This senior position involves managing the overall guest experience in the dining room. The Maitre d’ greets guests, handles reservations, and ensures that the seating arrangements run smoothly, often coordinating with the host/hostess.

They’re responsible for managing the flow of guests into the dining area, maintaining the overall atmosphere of the restaurant, and handling any special requests or VIP guests. During exclusive events or gatherings, the Maitre d’ ensures that special guests receive exceptional treatment, creating a memorable experience for those in attendance. The Maitre d’ works closely with the kitchen and waitstaff to ensure seamless service.

A successful Maitre d’ needs excellent communication and leadership skills, as well as a strong understanding of customer service to handle complex situations and keep the guest experience exceptional.

Maintaining a positive customer experience

Maintaining a positive customer experience is critical to the success of a restaurant. The FOH staff plays a vital role in ensuring that customers have a memorable visit. This includes providing exceptional customer service, managing customer orders, and ensuring that food is delivered promptly.

Handling customer complaints and resolving issues quickly and efficiently is also a crucial part of the FOH staff’s responsibilities. A positive customer experience leads to customer loyalty, positive reviews, and increased revenue. When guests feel valued and well-cared-for, they are more likely to return and recommend the restaurant to others.

Staffing and training for FOH success

Staffing and training are critical components of FOH success. The FOH staff must be well-trained to provide exceptional customer service, manage customer orders, and work efficiently as a team. This includes training on restaurant policies, procedures, and protocols, as well as ongoing training and development to ensure that staff are up-to-date on the latest trends and techniques.

A well-trained FOH staff is essential to providing a positive customer experience and driving revenue growth. Investing in staff training not only improves service quality but also boosts employee morale and retention. When the FOH team is knowledgeable, confident, and motivated, it creates a positive atmosphere that enhances the overall dining experience for guests.

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FAQs

Common Questions Regarding Front of House

What does a restaurant's front-of-house mean?

In a restaurant, the areas patrons can see and reach, like the dining room, bar, host stand, or reception, are referred to as the front of house.

What role does the front-of-house staff perform?

Excellent customer service, welcoming and seating guests, taking reservations, controlling the dining room's flow, and making sure that customers have a good dining experience are all the responsibilities of front of house employees.

Why is it called front-of-house? 

Customers can eat there or be welcomed at the front door. Aside from the hostess station, the front of house also includes the bar, restrooms, and, if available, outside seating (more on this later). Excellent customer service is crucial in the front of house.

What is the front-of-house in a restaurant? 

In the hospitality sector, the phrase "front of house" in a restaurant does not refer to the actual space where guests sit, dine, and drink. A front of house can include a reception, a bar, a waiting staff workstation and a dining area seating arrangement, among other things.

What are the current front-of-house challenges? 

Managing wait times, responding to client complaints, and preserving a seamless service flow are typical difficulties. Good communication, teamwork, quality restaurant management software, and an emphasis on problem-solving to guarantee client pleasure are the keys to overcoming these obstacles.

How can a front-of-house be successful in service quality?

They will base their lunch experience on how they were treated, just as much as the food and beverages provided. This implies that you must make each customer's experience unique by providing them with the greatest possible service and a warm smile, where nothing is too much bother.