POSITION SUMMARY: The Front of House Supervisor plays a pivotal role in ensuring guest satisfaction by effectively training staff and adhering to company Standard Operating Procedures (SOPs). This position oversees front of house personnel in full-service restaurant settings, ensuring that team members execute a variety of essential tasks, including food preparation, supply stocking, serving, cash-out procedures, Point of Sale (POS) training, table and counter cleaning, table resetting/bussing, guest greetings, and inquiries. Whether representing a trendsetting national brand or a beloved local establishment, you will deliver exceptional experiences to our guests.By joining our team, you are committing to uphold this mission by embodying our service standards and ensuring that every team member does the same. A safe, respectful, and harassment-free work environment is a key expectation.DUTIES AND RESPONSIBILITIESThe Front of House Supervisor must exemplify a positive company image through courteous, friendly, and efficient service to customers and colleagues alike. A commitment to our family-oriented culture and core values, TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, Commitment), is essential. Responsibilities include, but are not limited to:Team Member Leadership & DevelopmentPassion for guest service is a must!Embrace the power of positive communication: say “Yes”, “Please”, and “Thank You”!Maintain a bright smile and positive demeanor!Exceed First Class Service standards in interactions with guests, business partners, and peers.Uphold professional appearance standards by following grooming and uniform guidelines, including wearing slip-resistant shoes.Ensure that food, beverage, service, and atmosphere standards are met while fostering positive customer relationships.Warmly greet and acknowledge guests upon their arrival.Act as a role model, providing guidance to staff while cultivating leadership and motivational skills. Exhibit efficiency in job performance by maintaining a sense of urgency and combining tasks effectively.Support morale-enhancing staff programs and training initiatives, including schedule management.Lead the restaurant effectively in the absence of the Manager or Assistant Manager.Demonstrate integrity and honesty while promoting the company culture.Operations:Assist with food, beverage, labor cost management, receiving, storage, and inventory oversight.Lead shifts by delegating duties, assigning tasks, and ensuring follow-through with all team members.Exhibit management and leadership capabilities by building effective relationships with customers and supervisors.
Aug 16, 2024
