FOH Supervisor-Perkins Managment -Benedict College

About the role

The Front of the House Manager is responsible for overseeing daily operations of the cafeteria’s front-of-house team, ensuring excellent customer service, efficient workflow, and a clean, welcoming environment for students, faculty, and staff. This role includes supervising shift staff, managing inventory, and maintaining compliance with health and safety standards.

Responsibilities

• Serve as a supervisor for the cafeteria’s front-of-house team, including cashiers, servers, and dining attendants
• Maintain dining area cleanliness, organization, and readiness for services
• Monitor customer flow and adjust staffing or service stations as needed
• Train new employees on service standards, safety procedures, and campus policies
• Address and resolve customer concerns in a professional and timely manner
• Engage with students to foster a welcoming dining environment and collect feedback
• Assist with scheduling, timekeeping, and shift coverage
• Collaborate with Kitchen staff to ensure communication of restocking needs
• Maintain inventory of FOH supplies and communicate restocking needs
• Enforce food safety, sanitation, and health regulations
• Enforce all company policies
• Support opening and closing procedures, including cash handling and daily reporting

Qualifications

• High school diploma or equivalent; associate or bachelor’s degree in hospitality or related field preferred
• 2+ years of experience in food service or hospitality, with at least 1 year in a supervisory role
• Strong leadership, communication, and organizational skills
• Ability to work in a fast-paced environment and manage multiple priorities
• Familiarity with POS systems and basic computer skills
• ServSafe certification or willingness to obtain

Working Conditions

• Frequent standing, walking, bending, and lifting (up to 25 lbs)
• Occasional lifting of items up to 25 lbs
• Ability to move quickly in a fast-paced environment
• Exposure to hot and cold temperatures, cleaning chemicals, and food preparation areas
• Moderate to high noise level, especially during peak mealtimes and campus events

Job Exposure

• Physical Demands: Frequent standing, walking, bending, and lifting (up to 25 lbs); ability to move quickly in a fast-paced environment
• Environmental Conditions: Exposure to hot and cold temperatures, cleaning chemicals, and food preparation areas
• Noise Level: Moderate to high, especially during peak mealtimes and campus events

Interaction

• Regular contact with students, faculty, staff, and vendors
• Must maintain a professional and courteous demeanor at all times

Safety Requirements

• Must follow all food safety, sanitation, and workplace safety protocols
• PPE may be required in certain areas