Front of House Supervisor
Pay
The hourly pay range for this position is $31.11 per hour.
Schedule
Mon–Fri, 6:00 am – 2:30 pm.
Benefits
- Medical insurance
- Dental insurance
- Life insurance
- Disability insurance
- Comprehensive leave program (based on employment status)
About the role
The FOH Supervisor drives customer service, employee engagement, safety programs, signage, and micro‑kitchen supervision. They are responsible for satisfying the client and customer’s needs by providing high‑quality, cost‑effective food service operations. The FOH Supervisor participates in and leads corporate employee training and development programs as directed by the Food Service Manager or General Manager. This role requires a valid Driver’s License and Motor Vehicle Record (MVR) check, as operating a company vehicle is an essential responsibility.
Responsibilities
- Day‑to‑day support of all front‑of‑house and micro‑kitchen activities
- Perform tasks assigned by the Food Service Manager or General Manager
- Comply with all SERV Safe and HACCP programs and standards
- Build strong customer relationships and deliver customer‑centric solutions
- Develop good customer relationships and address customer service needs
- Demonstrate an elevated level of accountability and self‑awareness
- Build teams to be customer‑focused and solutions‑oriented while remaining flexible in constant change
- Maintain service standards and CPEs of the client
- Maintain product inventory to established levels
- Effective team building
- Solve any customer complaints or issues
- Follow all food safety regulations
- Staff scheduling
- Hire and train new employees
Requirements
- Experience in food systems with a high school diploma or equivalent
- Attention to detail
- Ability to multitask
- Strong interpersonal skills
- Ability to give and receive constructive feedback
- Demonstrated ability to lead a team
- Valid Driver’s License and clean Motor Vehicle Record (MVR)
Success criteria
- Effective team building
- Resolve customer complaints or issues promptly
- Adherence to all food safety regulations
- Accurate staff scheduling
- Successful hiring and training of new employees
Collaboration
- Work with the General Manager and Executive Chef on team programming and safety
- Work with the General Manager on assigned duties
Physical demands & work environment
- Work up to 8 hours a day on your feet, excluding breaks
- Must be able to lift a minimum of 25 lbs
- Come to work properly dressed according to the dress code
- Ability to work under pressure and meet time deadlines during peak periods
HSEQ compliance
All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns.