OVERVIEW
The FOH Supervisor supports the front-of-house management team, collaborating with the Assistant General Manager and General Manager. This inspiring leader maintains a strong in-service floor presence, builds guest relationships, and optimizes restaurant functionality. They emphasize accountability to service and hospitality standards, uphold company culture, assist in developing training materials, and ensure adherence to company steps of service.
RESPONSIBILITIES
Leads team members through effective and efficient operational execution, including shift tasks and routines as well as proper facilities upkeep
Contributes to daily logs and communication mechanisms for the restaurant
Ensures labor and controllable costs stay consistently within guidelines set by the company
Daily cash management, reconciliation, and audits
Assists with beverage inventory
Thorough knowledge of food and beverage menus, ensures that product consistency is being achieved through ongoing training of bar staff when it comes to batches, syrups, and other beverage related products
Supports all venue-level change management activities, ensuring effective and accurate communication of new product, service and operational information
Always seeking to connect with guests, cultivate relationships, and create regulars
Listens to guest and staff needs and expectations by being approachable and positive, with an energetic attitude
Proactive, quick to react and display leadership with grace, maturity, and decisiveness
Ensures guest safety within the venue, continuously monitoring and addressing any foreseeable risks to guest’s health and welfare, as well as food safety, ensuring adherence to all food safe processes and standards
Other duties, as assigned
POSITION REQUIREMENTS
Previous experience in the hospitality industry
Excellent verbal and written communication skills with strong attention to detail
High integrity and professionalism with a positive, joyful, upbeat and energetic attitude – leading by example
High School education or equivalent
Understands, utilizes and embraces new technology and its implementation into our operation
OTHER DESIRABLE SKILLS & EXPERIENCE
3+ years' experience working in a high-volume, hospitality-oriented food & beverage business
Relevant Education: B.S. in Hospitality Management, or other related degree
ServSafe, Allergen and ChokeSaver Certifications
WORKING CONDITIONS
Ability to work a flexible schedule based on business needs which will include days, nights, weekends and holidays as well as emergency responsiveness as required
Able to work ten hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time, walk up and down stairs, and read
Able to grasp, reach overhead, push, lift and carry up to 50 pounds
Ability to work well under pressure in a fast paced, ever changing work environment
