Description

Front of House Shift Supervisor Responsibilities & Duties

• Oversee and guide the performance of the FOH restaurant staff during the assigned shift.
• Oversee the opening and closing procedures, ensuring that all tasks are completed accurately and efficiently.
• Provide training, coaching, and feedback to ensure high-quality service standards.
• Delegate tasks and responsibilities effectively, ensuring smooth workflow and efficient use of resources.
• Monitor the dining area to ensure cleanliness, proper setup, and adherence to health and safety standards.
• Maintain a welcoming and comfortable atmosphere in the dining room.
• Provide exceptional customer service by greeting and engaging with guests, ensuring their needs are met throughout their dining experience to build their intent to return.
• Handle customer complaints, conflicts, and emergencies, making quick decisions to resolve issues and maintain a positive reputation for the restaurant.
• Possess knowledge on operating the point-of-sale system with a high level of efficiency.
• Coordinate with the kitchen staff to ensure timely preparation and delivery of food orders.
• Act as a final check on the quality of food and beverage items before they are served to guests and ensure appropriate garnishes and condiments are on plates.
• Monitor inventory levels, track supply usage, and notify management as needed to avoid shortages.
• Implement and enforce standard operating procedures, including cash handling, safety protocols, and cleanliness guidelines.
• Collaborate with other managers and leadership to develop and implement strategies for improving operational efficiency and customer satisfaction.
• Monitor employee attendance, punctuality, and adherence to company policies.
• Conduct cash register audits, ensuring accurate cash handling and adherence to financial procedures.
• Model a positive work environment at all times
• Ensure that staffing needs are met and communicate promptly and directly with Management if issues arise. 
• Stay in daily communication with Managers via Daily Shift Log.
• Assist in the Training of new hires for all FOH positions.
• Possess knowledge of how to perform and operate in all FOH positions.
• Possess full knowledge of food and beverage products served and utilize suggestive selling techniques.
• Guide guests through menus, answers questions thoroughly, and provides specific item suggestions and information about the establishment.
• Know and apply federal, state, and local laws governing the service of alcoholic beverages, as well as the restaurant's policies regarding liquor service and liability.
• Understand and utilize all safety and sanitation practices as defined in the safety program and report any accidents to management.
• Perform other duties and tasks as assigned or determined by management or leadership.

Qualifications

Reports To: AGM/GM/Executive Chef

Required Training, Education, & Experience:

• High School Diploma or equivalent
• 2-3 Years of Restaurant Experience Required
• ServSafe Certification Preferred
• Previous Leadership or Supervisor Experience Preferred

Minimum Qualifications:

• Must have open availability and be willing to be scheduled according to business demands.
• Must be able to work flexible days and hours, including weekends and holidays.
• Good communication and interpersonal skills.
• Must have command of the English language, written and verbal and basic mathematical skills.
• Must be able to perform several tasks simultaneously.
• Must be able to stand for extended periods of time, and move about the restaurant over the shift. 
• Good hearing and vision with or without corrective lenses.
• Physical ability to unpack products and sort them including bend and lift to up to 50 pounds. 
• Ability to lead and motivate to accomplish daily tasks

Language Skills

Ability to read and comprehend simple instructions, short correspondence and memos, ability to write simple correspondence, ability to effectively present one-on-one and small group situations to customers, clients, and other staff members of the organization and restaurant community.

Mathematical Skills

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages and ability to apply concepts of basic algebra.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished written, oral, or diagram form, ability to deal with problems involving several concrete variables in standardized situations and ability to address customer personalities in various business situations.

Physical Demands

The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of the job. While performing the duties of this job, the staff member is regularly required to stand, walk, and verbally interact with other employees and guests. The staff member must occasionally lift and/or move up to 50 pounds.

Work Environment

The work environment characteristics described here are representative of those a staff member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume restaurant environment and will be required to spend a majority of their time on their feet.

Schedule Requirements

Availability to work must include evenings, weekends, and some holidays during the restaurant’s hours of operation.