Recruiter's Glossary

Examples: Event Insurance • AV (Audio Visual) • Room Block

BOH (Back of House)

Term from Event Management industry explained for recruiters

Back of House (BOH) refers to all the behind-the-scenes areas and operations in events, hotels, and restaurants that guests don't see but are essential for smooth operations. This includes kitchens, storage areas, staff areas, and production spaces. Think of it as the backstage of a theater - while guests enjoy the show in the front, BOH is where all the preparation and support work happens. This term is very common in event planning, hospitality, and food service job descriptions, often paired with its counterpart "Front of House" (FOH) which deals with guest-facing areas.

Examples in Resumes

Managed BOH operations for events hosting 500+ attendees

Supervised Back of House team of 15 staff members during peak season

Coordinated BOH and kitchen operations for high-profile corporate events

Typical job title: "BOH Managers"

Also try searching for:

Back of House Manager Kitchen Manager Operations Manager Production Manager Event Operations Coordinator Backstage Manager BOH Supervisor

Where to Find BOH Managers

Professional Associations

Job Boards

Professional Networks

Example Interview Questions

Senior Level Questions

Q: How would you handle a situation where you're understaffed during a major event?

Expected Answer: A senior BOH manager should discuss prioritization strategies, cross-training staff, having emergency staffing contacts, and maintaining quality standards under pressure while ensuring staff wellbeing.

Q: What systems have you implemented to improve BOH efficiency?

Expected Answer: Should share examples of inventory management systems, staff scheduling tools, communication protocols between departments, and ways to streamline operations during busy periods.

Mid Level Questions

Q: How do you coordinate between BOH and FOH teams during events?

Expected Answer: Should explain communication methods, timing coordination, problem-solving between teams, and maintaining smooth operations during service.

Q: What's your approach to inventory management and cost control?

Expected Answer: Should discuss tracking systems, ordering procedures, waste reduction, budget management, and maintaining proper stock levels.

Junior Level Questions

Q: What are the key safety and sanitation practices in BOH operations?

Expected Answer: Should demonstrate knowledge of basic safety protocols, cleaning schedules, food safety if applicable, and emergency procedures.

Q: How do you prioritize tasks during a busy service period?

Expected Answer: Should show understanding of time management, basic operational flow, and ability to handle multiple tasks while maintaining organization.