FOH Meaning: Front of House Definition and Roles

Walk into any restaurant, and you’ll see multiple FOH roles at work, like servers, hosts, bartenders, and managers. These people work together to give customers a smooth dining experience.

With so many different positions in a restaurant, it’s crucial to understand how each role contributes to the overall guest experience. From greeting customers at the door to serving drinks and meals, FOH staff must be attentive, friendly, and efficient.

Discover what the different FOH roles are and how they all create a memorable dining atmosphere for your guests.

What does FOH mean?

As you start working in a restaurant, you may hear the term FOH, which means front of house. It refers to every dining space and bar area that customers see, from the tables to the wine display.

Think of FOH as the one spot where guests form their first impression of your restaurant—you want your FOH team to have strong communication skills and a welcoming attitude. That way, each customer will enjoy their experience while waiting for food from the kitchen.

For example, a server must coordinate with the kitchen to make sure every table order is correct and arrives on time. Meanwhile, a host helps keep tables moving, and a bar manager makes sure drinks stay on point.

FOH vs BOH

While FOH staff is in-charge of greeting customers and managing the dining room, the back of house (BOH) staff covers the kitchen. This includes cooking food and dealing with inventory.

Both teams are important in creating an enjoyable dining experience for guests. Servers must relay orders accurately so that the kitchen staff can prepare the meals to the diners’ satisfaction. When your staff masters this communication and coordination between FOH and BOH, you can provide faster service and have happier customers.

Why understanding the FOH definition is important

The better your staff grasps FOH terms and roles, the more your guests will trust your restaurant. For instance, when a host understands their role in managing seating and wait times, they can develop processes to do their jobs well.

On the other hand, a well-trained server who knows how to read customer cues can anticipate needs before they’re even expressed. This level of professional awareness transforms a simple meal into a memorable dining experience.

51% of customers won’t ever do business with a company after just one negative experience. Every interaction matters, from the moment a guest walks inside to when they leave. That’s why you and your staff should know exactly what FOH means and how each team member contributes to creating an exceptional dining atmosphere.

Common front-of-house roles

The FOH staff consists of customer-facing roles, like servers, food runners, and hosts or hostesses. Each one plays a specific part in meeting and exceeding guest satisfaction.

Servers

Servers are one of the most known and vital front of house positions in any restaurant. They’re the person responsible for greeting customers and taking food orders.

A server’s role is to guide each guest through the menu, giving personalized recommendations based on priority items and the diner’s preferences. For example, when a new seasonal dish appears, servers can highlight key features and upsell to boost your restaurant’s bottom line.

Being attentive and responsive is crucial for servers. They must balance multiple tasks simultaneously, such as taking orders, delivering food, and refilling drinks.

A great server is able to read customer body language and anticipate their needs. They should also maintain a friendly yet professional demeanor.

Emphasize the importance of remembering frequent diners’ names, which 65% of customers deem as one of the things that boost their dining experience.

Food runners

In most restaurants, servers take the orders, send them to the kitchen, and deliver the food. However, there are dining establishments that have food runners, who transport the food from back to table.

This fast handoff means hotter meals, smoother service, and happier guests. Shorter serve times can help your restaurant boost revenue by nearly 15%, so you should be training your food runners to be efficient and precise.

Bussers

Bussers are dedicated employees who maintain clean tables, reset place settings, and support servers during busy times. They help reduce wait times, especially since casual or fine dining restaurant-goers only expect a wait time of about 20 minutes.

When bussers notice customers leaving their table, they step in right away to clear the dishes and glasses. This way, the host can quickly seat the next guests.

One of the key skills for bussers is efficiency. They must clean tables thoroughly and quickly so that no crumbs or sticky residue remain. Their work directly impacts the restaurant’s cleanliness perception and helps maintain a professional dining environment.

Hosts and hostesses

Hosts and hostesses are the first point of contact for guests, and they’re responsible for creating a positive first impression. They should make customers feel welcome from the start.

The difference between a host vs server is that the former manages seating arrangements and handles reservations. They also coordinate with servers, who take the orders, and managers, who oversee operations, for smooth table turnover.

A skilled host can read the dining room dynamics, anticipating when tables will become available and managing guest wait times effectively. They must remain calm under pressure and communicate clearly with both guests and staff; all with a welcoming demeanor, even during peak hours.

When you hire for this role, one of the host/hostess interview questions to ask is how they handled a long queue and impatient customers. A great host knows how to defuse tense situations with grace and professionalism and shows an ability to prioritize guest comfort without disrupting the restaurant’s operations.

Bartenders and sommeliers

Bartenders and sommeliers are your restaurant’s in-house drink experts. Some restaurants opt for bartenders, who mix cocktails and establish rapport with customers to keep orders flowing.

Meanwhile, sommeliers are wine specialists who guide guests through your wine list, often suggesting pairings that match their tastes. Their recommendations enhance diners’ experiences by making each dish taste better.

More than just serving drinks, a skilled sommelier can transform a simple meal into a memorable journey. They help guests discover new flavors and expand their appreciation for wine’s complexity and nuance.

Barbacks

Barbacks help bartenders create drinks efficiently. They restock ice, glasses, and liquor so that bartenders have everything they need during busy shifts.

A great barback anticipates needs before they arise, quickly replacing empty bottles and cleaning spills. Their behind-the-scenes work is crucial for smooth service and preventing potential bottlenecks.

They must be quick, attentive, and possess excellent teamwork skills. Their contribution often goes unnoticed, but they are the backbone of a well-functioning bar team.

Restaurant managers

Restaurant managers lead the team of servers, bussers, and bartenders and oversee operations to create a smooth dining experience. One of their main responsibilities is to be a problem solver who addresses customer complaints, staff conflicts, and other unexpected challenges.

A successful restaurant manager balances administrative tasks with interpersonal skills. They must create a positive work environment that motivates staff and ensures guest satisfaction.

Restaurant managers also serve as the link between the FOH and BOH. As such, they must be able to communicate effectively with the two teams for seamless operations.

Tips for training your restaurant front of house

Training is the key to creating a high-performing restaurant team. Help your FOH staff succeed in their roles by investing in ongoing education that covers everything from menu expertise to communication.

1. Create clear standard operating procedures (SOPs)

Clear SOPs are one of the most important tools for any FOH team. Having a written process means every person knows exactly how to greet customers, set a table, and communicate with servers and the kitchen.

A well-structured SOP is a roadmap that helps your restaurant stay consistent even on busy nights. A simple document detailing how servers should handle large parties, mention daily specials, or upsell a featured menu item can make a significant difference in staff performance.

2. Equip FOH staff with menu knowledge

When servers know each dish’s ingredients, they can recommend food that matches guests’ dietary preferences and allergies. This knowledge helps create personalized dining experiences and builds trust.

Training should include detailed menu walkthroughs, ingredient sourcing information, and potential flavor combinations. Let your staff taste new dishes and understand preparation methods to turn servers from order-takers into knowledgeable food ambassadors. This way, they can genuinely enhance guests’ dining experiences through informed recommendations.

3. Train staff on the right wine pairings

The right wine pairing is one reliable way to boost both customer satisfaction and profits. When your servers understand how certain wines complement specific food items, they can guide guests with confidence.

For example, a crisp white wine might highlight a seafood menu option, while a bold red enhances a rich pasta dish. By avoiding half-hearted guesses, you can make your restaurant stand out from other eateries.

Encourage your servers to memorize popular wine profiles and understand flavor profiles. This approach turns wine selection from a mere transaction into an exciting dining experience.

4. Emphasize communication with BOH

Strong communication between FOH and BOH means smoother restaurant flow and fewer errors. It’s a proven way to help your team provide better service.

For instance, servers reduce customer wait time when they give the chefs a heads up about the guests’ dietary preferences right away. Doing so means your entire restaurant stays in sync.

Additionally, a simple heads-up from the kitchen about a sold-out dish means the team can quickly suggest a new item instead. Good BOH FOH synergy prevents misunderstandings and creates a collaborative environment.

5. Schedule weekly or monthly performance check-ins

Weekly or monthly performance check-ins allow you to give your team regular feedback and guidance. Setting up these short meetings is one key way to keep servers, hosts, and bartenders focused on food quality and customer happiness.

A quick session every week lets you praise strong service while fixing any small issues on time. These conversations mean your staff can practice new FOH skills, share menu updates, and tackle concerns before they become big problems.

During these check-ins, talk about changes in your kitchen routine, new menu features, and special wine promotions. This will help your employees feel prepared and informed.

The best service from your FOH team

When your servers, hosts, and bartenders work as a team, they deliver fast and friendly assistance to guests from the moment they walk in. Training each employee on FOH positions means nobody is left guessing their responsibilities. Build clear SOPs, offer ongoing education, and hold regular check-ins to boost your front of house operations.

Use tools like 7shifts to build schedules quickly, message the whole team, and track labor costs, all in one place. Spend less time juggling spreadsheets and more time building a great guest experience with our restaurant team communication platform.