Core Responsibilities
- Guest Experience: Lead the FOH team to deliver exceptional hospitality. Proactively engage with guests, ensure table visits, and resolve customer complaints promptly and professionally.
- Team Leadership & Scheduling: Hire, onboard, and train FOH staff. Create optimized shift schedules that balance labor costs with service demands. Provide ongoing performance feedback, coaching, and discipline.
- Daily Operations: Oversee the smooth execution of all shifts. Coordinate with the back-of-house (BOH) kitchen team to ensure seamless communication and timing of food delivery.
- Inventory & Supplies: Monitor FOH inventory levels, order service supplies (e.g., glassware, linens, menus), and prevent waste.
- Compliance & Safety: Ensure the establishment strictly adheres to all health, sanitation, safety, and alcohol service regulations. Maintain cleanliness and equipment functionality.
- Financial Performance: Drive sales and maximize profitability through cost-control measures (e.g., labor and operational expenses).
Key Qualifications
- Experience: 2+ years of progressive FOH supervisory experience in the food and beverage/hospitality industry.
- Certifications: Valid Food Handler certification and responsible alcohol service certification
- Technical Skills: Familiarity with Point of Sale (POS) systems, reservation management platforms, and workforce management software.
- Soft Skills: Outstanding leadership, communication, and conflict-resolution abilities. Capable of working gracefully in a fast-paced, high-pressure environment.
Typical Physical & Schedule Demands
- Ability to stand and walk for extended periods, including stairs.
- Flexibility to work varied schedules, including nights, weekends, and holidays as business dictates.
Pay: $52,514.44 - $63,243.20 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
