Disney’s The Santa Clauses Winter Wonderland is coming to The Rooftop at Pier 17, a 65,000-square-foot venue with panoramic views of NYC’s iconic skyline.
Experience the magic of the North Pole without leaving the city! Our dedicated team of elves has been working tirelessly to transform our new and improved venue, The Rooftop at Pier 17, into Santa’s enchanting headquarters, inspired by Disney's, The Santa Clauses.
Glide into the holiday season while enjoying breathtaking views of the dazzling city skyline on Manhattan's only rooftop (synthetic) skating rink. This year’s rink is an ecological and synthetic rink. The magic continues as you explore Santa's famous sleigh overlooking the water, and book a dinner in one of our private cabins. When you’re ready to warm up and relax, grab seasonal treats, hot chocolate, and themed drinks from Judy’s Hot Cocoa-inspired café. Don’t miss Santa's living room, where you can cozy up in a comfy armchair and capture a memorable photo beside Santa's fireplace. The exclusive North Pole VIP Lounge is the perfect spot to sip a hot drink and unwind with friends. You’ll enjoy access to cozy, heated indoor seating, special menu offerings, and more!
Make this holiday season unforgettable with our North Pole-inspired experience on The Rooftop at Pier 17!
POSITION SUMMARY

The Front of House (FOH) Supervisor is responsible for overseeing and managing the FOH team, ensuring smooth operations and delivering high-quality service to guests. They will provide leadership and guidance to FOH staff, while maintaining a focus on food quality, presentation, and guest satisfaction.

ESSENTIAL RESPONSIBILITIES 

• Oversee and manage the FOH team to ensure efficient and effective operations during service
• Train, develop, and coach FOH team members to maintain high standards of service, professionalism, and guest engagement
• Collaborate with the kitchen team to ensure timely delivery of food and optimal coordination between FOH and BOH
• Maintain a thorough working knowledge of menu items, ingredients, allergens, and food presentation to assist guests and address any inquiries or concerns
• Ensure that food quality, portion sizes, freshness, and presentation consistently meet the established standards
• Maintain a clean, organized, and well-stocked FOH area, adhering to food safety, health, and sanitation guidelines
• Collaborate with the management team to implement and enforce company policies, procedures, and guidelines
• Lead by example, consistently demonstrating professionalism, teamwork, and a positive attitude
• Follow all company policies, procedures, and guidelines
• Consistently report to scheduled shifts on time and ready to work in proper uniform
• Operate ethically to protect the assets and image of the company
• Performs other duties and responsibilities as per business need

KNOWLEDGE, EXPERIENCE AND SKILLS

• Minimum 3 year of experience in a high-volume, fast paced restaurant
• Minimum of 1 year of experience in a supervisory or management role in a restaurant setting
• Excellent interpersonal and communication skills to effectively lead and motivate a diverse team
• Strong knowledge of food and beverage operations, including menu items, preparation methods, and presentation
• Ability to think quickly, multitask, and problem-solve in a fast-paced environment
• Ability to work collaboratively as part of a team and independently as needed
• Ability to think quickly and multi-task in a fast-paced environment
• Ability to take direction and execute
• Effective communication and interpersonal skills conducive to a productive teamwork environment
• High standards for cleanliness of workspace and service areas
• Ability to work in an ever-changing environment
• Ability to work both independently and in a team environment
• Strong work ethic and customer-focused approach
• Ability to work a flexible schedule including days, nights, weekends, and holidays
• Must be passionate, entrepreneurial, and dedicated to success

PHYSICAL REQUIREMENTS 

• Ability to perform the essential job functions consistent safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Must be able to lift and carry up to 50 lbs; Ability to stand for prolong periods of time and climb steps regularly.
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment. 

COMPENSATION

The base pay range for this position is $25.00-$30.00 per hour. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Creative Culinary Management is an equal opportunity employer.