Front of House Manager

Who We Are:

At McGuire Moorman Lambert Hospitality, we strive to create the world’s most memorable experiences, blending food, service, and design seamlessly under the leadership of Larry McGuire, Tom Moorman, and Liz Lambert. Our refined hospitality is achieved through storytelling, meticulous attention to detail, and exceptional dining and retail experiences. MML owns and operates all of its properties and only takes on projects that align with our vision and values.

We are seeking a proactive and service-oriented Front of House (FOH) Manager. In this role, you will lead the planning, coordination, and oversight of front-of-house operations. You will work closely with internal teams to ensure consistent execution of service standards, support continuous improvement efforts, and contribute to delivering a high-quality experience for our guests and stakeholders.

Clark’s Montecito, our first California location, is a stylish all-day restaurant celebrating coastal American classics spanning from New England to California and offering lunch and dinner daily. In addition to its flagship menu of oysters and raw bar, a signature burger, daily catch specials, lobster rolls, chowder, and refreshing crudo, this new location highlights the seasonal bounty of the Pacific Ocean. We are currently seeking an FOH Manager to help lead service and uphold the hospitality standards that define the Clark’s experience. This is a unique opportunity to join a growing hospitality group and contribute to one of California’s most exciting dining destinations.

If you’re passionate about hospitality, leadership, and creating exceptional dining experiences—we’d love to hear from you.

• Salary Range: $70,000–$80,000

• Bonus Potential

• Paid Time Off

• MML Property Discounts (Hotel, Restaurant, Retail)

• Beverage Education Reimbursement

• Advancement and Promotion Opportunities

• Community Service Opportunities

• Medical, Dental, Vision, Disability, Life, and Pet Insurance

• Retirement Benefits

• Parental Leave

• Passion for Hospitality: A genuine enthusiasm for creating memorable guest experiences and a dedication to providing exceptional service.
• Communication Skills: Strong ability to communicate effectively with team members, guests, and senior management.
• Leadership: Demonstrated success in leading, training, and inspiring FOH teams while fostering a positive and productive work environment.
• Operational Effectiveness: Oversee and manage the front-of-house’s day-to-day operations, ensuring smooth and efficient workflow, impeccable service standards, and guest satisfaction.
• Language Proficiency: Proficiency in speaking, reading, and writing English is required; fluency in Spanish is preferred.

At least two years of progressive FOH management experience in the restaurant industry, with a preference for boutique or upscale dining establishments.

A Bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred.

• Full Time

• Flexibility to work all shifts, including evenings, weekends, and holidays

• Essential Functions: Must meet the physical demands to perform essential job functions. Reasonable accommodations are available for individuals with disabilities.

• Communication: Regularly required to talk or hear.

• Manual Dexterity: Use hands or fingers to handle or feel objects, tools, or controls.

• Mobility: Frequently required to stand, walk, sit, reach with hands and arms, climb or balance, and stoop, kneel, crouch, or crawl.

• Lifting: Occasionally lift and move up to 25 pounds.

• Vision: Requires close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.

• Work Environment: Noise level is usually moderate.

Background Check
MML Hospitality is an equal-opportunity employer. We do not discriminate on the basis of race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other prohibited basis. We intend for all qualified applicants to be given equal opportunity and for selection decisions to be based on job-related factors