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Front of House Supervisor

Position Title: 

Front of House Supervisor

Reports To: 

Unit Manager/F&B Director


Food & Beverage

General Purpose:

Manages the daily operations and staff to ensure compliance with company and department standards and practices. Opens and closes restaurant, counts drawers, and prepares daily deposit.

Essential Duties/Responsibilities:

Oversee employee training.

Oversee kitchen staff, servers, cashiers, and bartenders.

Ensures staff productivity and morale.

Responsible for opening and closing of restaurant.

Fill-in employee roles such as cashiering, prepping, preparing food orders, dish washing, and cleanup.

Count down drawers and prepare deposits.

Manage the stocking of the restaurant, set up service lines, reconcile cash, and par levels daily.

Walk through the unit daily to check on staff’s productivity and morale and guest satisfaction.

Review daily prep lists and setup.

Handle customer concerns/problems.

Job Qualifications:

Knowledge, Skills, & Abilities: Excellent customer service skills, food service experience, interpersonal communications skills, cash handling skills, and supervision of deposits. Barista/deli/grocery experience a plus.

Alertness, ingenuity, creativity, concentration, judgement, reasoning, initiative, aesthetic sense, and patience are necessary mental abilities. Speaking and writing ability, as well as visual, auditory, tactile, olfactory, and tasting discrimination necessary.

Education or Formal Training: High School diploma or GED.

Experience: Food service, cash handling, and customer service experience required. Supervisory experience preferred.

Material and Equipment Directly Used:

Commercial kitchen equipment and cleaning agents.

Working Environment/Physical Activities:

Indoor restaurant environment. 75% of the work day is spent walking. 100% of the work day is spent standing.

Frequently climbing, balancing, stooping, reaching, and handling objects. Some outdoor work is required depending on the weather. Heavy lifting, pushing or pulling of objects up to 300 pounds occasionally. Frequently lifting and carrying objects up to 65 pounds.

Potential hazards include electrical, mechanical, radiant energy, burns and toxic/caustic chemicals. Constant exposure to odors and fumes. Noise levels can reach up to 85 decibels. This is a non-skiing position.

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