What is FOH (front of house) in a restaurant? Definition and roles

FOH (Front of House) refers to the customer-facing areas of a restaurant and the staff who work there. For restaurants, FOH is where hospitality happens, where first and last impressions form, and where service execution determines whether guests return. A restaurant with excellent food but poor FOH service will struggle; great FOH can elevate even average cuisine.

Key facts

• Definition: Customer-facing areas and staff in a restaurant
• Key areas: Dining room, bar, host stand, waiting area, patio
• Key roles: Hosts, servers, bussers, bartenders, food runners, managers
• Why it matters: FOH execution determines guest experience, reviews, and repeat visits

The quick definition

FOH stands for Front of House. It encompasses all areas of a restaurant where guests are present and all staff who interact with guests. The term originated from theater, where “front of house” meant the audience area versus backstage.

In restaurants, FOH includes:

Why FOH matters

Guest experience ownership

FOH staff create the memorable moments:

• The warm greeting at arrival
• The knowledgeable menu recommendation
• The attentive but unobtrusive service
• The fond farewell and invitation to return

Food quality matters, but FOH execution determines the overall experience.

Revenue impact

Skilled FOH staff directly influence revenue:

Brand representation

FOH staff are your brand ambassadors. Their appearance, demeanor, knowledge, and attitude shape how guests perceive your restaurant.

FOH positions and roles

Host or hostess

The first point of contact:

• Greets arriving guests
• Manages reservations and seating
• Coordinates waitlist and walk-ins
• Sets the tone for the entire experience

Servers

Primary guest relationship:

• Takes orders and delivers food
• Provides menu guidance
• Handles payment processing
• Manages table timing and flow

Bussers

Support efficiency:

• Clears and resets tables
• Refills water and bread
• Supports server productivity
• Critical for table turnover

Food runners

Bridge BOH and FOH:

• Delivers food from kitchen to tables
• Ensures correct orders reach correct guests
• Maintains food quality and temperature
• Communicates timing with servers

Bartenders

Beverage expertise:

• Mixes and serves drinks
• Manages bar guests directly
• Supports server drink orders
• Often highest-skilled beverage staff

FOH manager

Operations oversight:

• Supervises front of house operations
• Handles guest issues and escalations
• Coordinates with BOH
• Manages FOH scheduling and training

FOH versus BOH comparison

How to improve your FOH performance

1. Hire for hospitality

Technical skills can be taught. Genuine warmth and desire to serve cannot.

• Prioritize attitude and personality
• Look for natural communicators
• Value previous hospitality experience
• Check for reliability and consistency

2. Train continuously

Ongoing training improves performance:

3. Communicate with BOH

The FOH-BOH relationship is critical:

• Share timing expectations
• Communicate guest needs and allergies
• Respect kitchen challenges
• Celebrate successes together

4. Empower problem-solving

Give FOH staff authority to resolve issues:

• Comp a dish when appropriate
• Offer a dessert or drink for delays
• Handle complaints without manager escalation
• Trust reduces friction and improves recovery

5. Use technology effectively

Modern FOH tools improve efficiency:

Good technology supports FOH but never replaces genuine hospitality.

Common FOH mistakes

Inconsistent greeting

Every guest should receive the same warm welcome, regardless of appearance or party size.

Over-familiarity

Professional friendliness differs from excessive casualness. Match your concept.

Ignoring non-verbal cues

Guests signal needs without speaking. Train staff to read body language.

Poor communication with BOH

Tension between FOH and BOH hurts everyone. Build bridges, not walls.

Understaffing during peaks

Saving labor cost during busy periods damages guest experience and reduces revenue.

Related terms

• BOH (Back of House) - Kitchen and non-guest-facing areas that support FOH
• Cover - Individual guest served, the unit FOH manages
• Table turnover rate - Efficiency metric FOH directly influences
• POS (Point of Sale) - Technology FOH uses for ordering and payment

Related: Table turnover rate | Waitlist management