Front of House (FOH)

Front of house (FOH) refers to the guest-facing areas and team members in a restaurant or foodservice operation. It includes the dining room, bar, reception and other spaces where guests are welcomed, served and assisted. FOH works closely with the back of house (BOH) to deliver a coordinated guest experience.

Typical FOH roles

• Host or maître d’: welcomes guests, manages reservations and coordinates seating.
• Server: explains the menu, takes orders and provides table service.
• Bartender: prepares and serves beverages and manages the bar area.
• Food runner: delivers dishes from the pass to the correct tables.
• Sommelier: supports wine selection and beverage service where the role exists.
• FOH manager: oversees service standards, staffing, guest relations and daily operations.

FOH and BOH coordination

Clear communication between FOH and BOH is essential for accurate orders, allergy communication, pacing, special requests and timely service. The pass is often the key point where the two teams coordinate.

Chef’s note: FOH is not simply the service team; it is the guest-facing operation and the communication link between the guest and the kitchen.

Key distinction: FOH manages the guest-facing experience; BOH manages food production, preparation and kitchen operations.