Front of House (FOH)
Front of House (FOH) refers to all areas and staff in a restaurant that interact directly with customers. This includes the dining room, host stand, bar area, and any other customer-facing spaces. It's different from "Back of House" (BOH) which includes the kitchen and other behind-the-scenes areas. When you see FOH on a resume, it means the person has experience working with customers in restaurants or similar hospitality settings. This term is commonly used in job postings for roles like servers, hosts/hostesses, bartenders, and restaurant managers.
Examples in Resumes
Managed FOH team of 15 servers and hosts at a high-volume restaurant
Trained new Front of House staff on customer service procedures
Coordinated Front-of-House operations during peak dining hours
Typical job title: "Front of House Staff"
Also try searching for:
Where to Find Front of House Staff
Online Communities
Job Boards
Professional Networks
Example Interview Questions
Senior Level Questions
Q: How would you handle a situation where you're understaffed during a busy service?
Expected Answer: A senior FOH professional should discuss prioritizing tasks, adjusting table seating times, communicating with kitchen staff, and having backup staffing plans in place. They should also mention strategies for maintaining service quality while managing customer expectations.
Q: What systems would you implement to improve FOH operations?
Expected Answer: Should discuss reservation management, staff scheduling, customer feedback systems, and training programs. Should demonstrate knowledge of both customer service and business management aspects.
Mid Level Questions
Q: How do you handle customer complaints about food or service?
Expected Answer: Should explain the process of listening to customers, offering solutions, knowing when to involve management, and following up to ensure customer satisfaction. Should mention documentation and communication with kitchen staff when necessary.
Q: How do you train new FOH staff members?
Expected Answer: Should describe creating training schedules, teaching menu knowledge, customer service standards, and restaurant procedures. Should mention shadowing experienced staff and gradual responsibility increase.
Junior Level Questions
Q: What does excellent customer service mean to you?
Expected Answer: Should demonstrate understanding of basic customer service principles like friendliness, attentiveness, and problem-solving. Should give examples of how to make customers feel welcome and valued.
Q: How do you handle multiple tasks during busy periods?
Expected Answer: Should show understanding of prioritization, staying organized, and asking for help when needed. Should mention basic time management skills and working as part of a team.
Experience Level Indicators
Junior (0-1 years)
- Basic customer service
- Taking orders accurately
- Restaurant point-of-sale systems
- Table setting and basic food service
Mid (1-3 years)
- Customer conflict resolution
- Training new staff
- Wine and beverage service
- Cash handling and closing procedures
Senior (3+ years)
- Staff scheduling and management
- Inventory and cost control
- Event planning and catering
- Restaurant operations oversight
Red Flags to Watch For
- Poor communication skills or difficulty speaking clearly
- No experience handling cash or credit card transactions
- Inability to work evenings, weekends, or holidays
- History of conflicts with customers or coworkers
Related Terms
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