Front of House Manager - Pizzeria Lola

Minneapolis, MN

Full Time

Pizzeria Lola

Experienced

Pizzeria Lola is looking for a Front of House Manager!

Pizzeria Lola is a nationally acclaimed restaurant seeking a Front of House (FOH) Manager to lead daily service, support team development, and ensure a consistent, high-quality guest experience.

We value teamwork, accountability, and a supportive work environment where people can learn and grow professionally.

We are currently looking for a Front of House Manager who can contribute their industry skills and expertise while also learning and growing with us as a leader.

What you’ll do as Front of House Manager:

In this role, you will be instrumental in managing all facets of front-of-house (FOH) operations, promoting a positive culture in both houses, and driving key results through:

Oversee daily FOH operations and service standards
Lead, train, and support FOH team members
Manage staffing and scheduling to meet business needs
Monitor service flow, guest experience, and team performance
Collaborate with leadership to maintain quality and operational standards
Support systems and processes that improve efficiency and consistency

What you’ll need to be successful in this position:

A passion for food & beverage, and for creating memorable experiences is essential. This job is just as much about people as it is about service, so on top of hospitality skills, you will thrive in this role if you have:

3 + years of hospitality experience
Prior leadership or supervisory experience in a restaurant setting
Strong interpersonal communication, organization, and problem-solving skills
Ability to give and receive feedback professionally
Availability that includes evenings, weekends, and peak service times
Basic proficiency with restaurant systems (e.g., Toast, OpenTable, 7shifts, Google Workspace)

Work Requirements

Strong communication and interpersonal skills
Ability to navigate conflict with integrity and an open mind
Restaurant and computer software proficiency (Toast, Open Table, 7shifts, Gmail business suite)
Availability includes weekends, certain holidays, and evenings.
Ability to stand and move for extended periods
Ability to lift up to 40 lbs
Ability to work in a fast-paced environment

What we have to offer you:

Compensation package that includes:
- Salary range: $56,000–$65,000 based on experience
- 40–50 hours per week, with two days off
- Medical, dental, and vision insurance (ICHRA)
- HSA and FSA options
- Employee Assistance Program
- 2 weeks PTO + 7 floating holidays (starting at hire)
- 401(k) with 4% employer match (eligibility applies)

About Us

Pizzeria Lola is an independently owned neighborhood restaurant focused on award winning pizza, thoughtful hospitality and team development.

How to Apply

Apply online via our Careers page or submit your resume in person at Pizzeria Lola.

Equal Opportunity Employer

Pizzeria Lola is an equal opportunity employer. We consider all applicants without regard to any protected characteristic under applicable law.

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Cover Letter

What's your highest level of education completed?*

Desired salary*

Earliest start date?*

In 150 characters or fewer, tell us what makes you unique. Try to be creative and say something that will catch our eye!*

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Describe a time you managed or worked closely with someone whose background, communication style, or values differed significantly from your own.

What challenged you?

What did you change about your own approach?*

How do you adapt your management style for:

1. A seasoned hospitality professional with strong opinions?

2. A newer employee who lacks confidence?

3. Someone who communicates very differently than you?*

Tell us about a moment when you realized your own perspective was incomplete or wrong when managing someone. What did you do next?*

Describe the most difficult feedback you’ve received in a professional setting.

Who gave it to you?

How did you respond in the moment?

What changed (if anything) afterward?*

How do you know when feedback has landed versus when someone is just complying?*

Walk us through how you would address a strong employee whose attitude is negatively affecting team morale.

Describe a time you had to correct behavior from someone you personally liked.

What was uncomfortable about that?

How did you ensure fairness?*

What signals tell you that a team member may need support rather than discipline?*

Describe a time when a guest was clearly wrong, unreasonable, or disrespectful.

How did you respond?

How did the situation resolve?

What steps did you or would you take to support your staff?*

It’s a full dining room, the kitchen is behind, a server is overwhelmed and snapping at teammates, and a guest is demanding a manager immediately.
Walk us through your priorities and actions in the next 10 minutes.*

Two employees come to you separately with conflicting accounts of a workplace issue. How do you investigate and resolve it?*

Describe a shift that felt like a failure. What did you learn, and what systems did you change afterward?*

What, in your opinion, is the biggest hurdle for a new Front of House manager to overcome?*

Why do you want to manage people in the service industry over other industries?*

Describe the best manager you've ever had. What makes them stick out in your mind? What did they do differently to other managers?*

Describe the worst manager you've ever had. What makes them stick out in your mind? What earned them this distinction in your mind?*

What qualities earn a manager trust, respect, and confidence from their staff?*

When addressing performance issues with a strong employee, your priority is to:* Protect the relationshipProtect team standardsBalance accountability and supportEnsure future compliance

Describe the difference between Service and Hospitality. What is the relationship between service and hospitality, and what does it look like when one is missing?*

When juggling multiple responsibilities, you rely most on:* Instinct and experienceWritten systems and checklistsDelegationPutting out the loudest fire first

What do you believe is the hardest part of managing people in a high-volume restaurant, and why?*

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