FOH Supervisor

FOH Supervisor

Job Purpose:  

Front of House Supervisor leads all aspect of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service.

Front of House Supervisor responsibilities include maintaining the restaurant’s revenue, profitability, and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

To be successful in this role, you will need to supervise both front and back of the house. You will need to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is also essential, as you will need to supervise Cooks and Wait Staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations.

We will expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.

Responsibilities Overview:

• Customer-Service: Food service supervisors might have to interact with customers. Being friendly and courteous will help keep customers coming back.
• Attention to Detail: Food service supervisors must keep their eyes on a lot of elements: food standards, costs, safety, etc.
• Leadership: Supervisors must be leaders in the front and back of house, rallying their team during heavy shifts, resolving conflicts, and getting the job done.
• Management Skills: Food service supervisors not only deal with food, but they also have to deal with costs, pricing, creating work schedules and more.
• Organizational Skills: Keeping work schedules, shipments, cleaning schedules and more organized is crucial to the job.
• Problem-Solving Skills: Dealing with employee conflict, irate customers and wrong stock orders is part of a food service supervisor's job. Being able to come up with a solution quickly is a needed skill.
• Speaking Skills: Food service supervisors need to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.
• Stamina: Food service supervisors can expect long days around hot cooking elements, much of it on their feet.

Responsibilities also include: 

• Coordinating daily restaurant management operations
• Delivering superior food and beverage service and maximizing customer satisfaction
• Responding efficiently and accurately to restaurant customer complaints

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Utilization of Inventory Management Software – BevSpot.
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly, and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Do weekly inventory checks and generate reports to be reviewed by the FOH Manager and General Manager.
• Implement policies and protocols that will maintain future restaurant operations
• Must maintain personal hygiene in accordance with Trinidad and Tobago Public Health Department standards for Food Service Employees.

Requirements:

Proven work experience as a Restaurant Supervisor or similar role

Proven customer service experience in supervisory capacity

Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

Familiarity with restaurant management software, BevSpot, LightSpeed and M.S. Office

Strong leadership, motivational and people skills

Acute financial management skills

BSc degree in Business Administration; hospitality management or culinary schooling is a plus