Front of House Supervisor

The Front of House Supervisor is responsible for leading the day-to-day front-of-house dining and hospitality experience at Corso Atlanta. This position provides leadership and oversight to the Restaurant Manager, servers, hosts/hostesses, and other front-of-house team members to ensure exceptional service is consistently delivered to residents, guests, and visitors.

This role serves as a visible leader within the dining operation and is responsible for maintaining Corso's service standards, developing and supporting the front-of-house team, ensuring operational consistency, and creating a welcoming, polished, and hospitality-driven dining experience.

The ideal candidate is an experienced hospitality leader who understands that exceptional service goes beyond completing a task—it is about anticipating needs, building relationships, creating memorable experiences, and ensuring every interaction reflects Corso's commitment to excellence.

Essential Duties and Responsibilities

• Provide leadership and oversight for all front-of-house dining operations.
• Directly supervise and support the Restaurant Manager and provide overall leadership to servers, hosts/hostesses, and other front-of-house associates.
• Ensure appropriate staffing, scheduling, floor coverage, and deployment of team members based on operational and resident needs.
• Maintain a strong leadership presence during meal periods and other high-volume service times.
• Conduct pre-shift meetings to communicate daily priorities, resident needs, menu information, special events, service expectations, and other operational updates.
• Partner closely with culinary leadership to ensure seamless coordination between front-of-house and back-of-house operations.
• Monitor dining room readiness, cleanliness, organization, presentation, and overall atmosphere before and throughout service.
• Support special events, private dining experiences, holiday functions, and other community hospitality initiatives.
• Ensure established service and hospitality standards are consistently executed across all dining venues and meal periods.
• Model exceptional hospitality and reinforce a culture of personalized, attentive service.
• Regularly observe service delivery and provide real-time coaching and feedback to associates.
• Ensure residents and guests are greeted promptly, seated appropriately, and provided with professional and attentive service throughout their dining experience.
• Develop familiarity with resident preferences, routines, and service expectations to help create a personalized dining experience.
• Proactively identify service concerns and resolve resident or guest issues professionally and promptly.
• Follow up on dining-related feedback and complaints to ensure appropriate resolution and identify opportunities for improvement.
• Continually evaluate the dining experience and recommend improvements to service delivery, processes, training, and presentation.
• Recruit, onboard, train, coach, and develop front-of-house associates in partnership with Human Resources and community leadership.
• Establish clear performance expectations and hold leaders and associates accountable for meeting service and operational standards.
• Provide ongoing coaching and development to the Restaurant Manager to strengthen leadership effectiveness and overall restaurant operations.
• Conduct performance conversations, recognition, corrective action, and performance evaluations as appropriate.
• Foster a positive, collaborative, and professional work environment focused on teamwork, accountability, and exceptional service.
• Identify training needs and facilitate ongoing education related to hospitality, service standards, menu knowledge, resident engagement, safety, and operational procedures.
• Recognize strong performance and encourage associate engagement and retention.
• Ensure compliance with company policies, food safety requirements, sanitation standards, and applicable federal, state, and local regulations.
• Monitor front-of-house practices related to cleanliness, sanitation, uniform and appearance standards, and safe work practices.
• Partner with culinary and community leadership to address operational or service deficiencies.
• Ensure proper opening, closing, and shift procedures are consistently followed.
• Maintain appropriate documentation and operational records as required.
• Participate in community leadership meetings, dining meetings, training, and other operational initiatives as assigned.

• High school diploma or equivalent required; associate or bachelor's degree in Hospitality Management, Restaurant Management, Business, or a related field preferred.
• Minimum of 3–5 years of progressive front-of-house restaurant, hospitality, hotel, club, or similar service experience.
• Previous leadership or supervisory experience required.
• Experience leading multiple levels of front-of-house associates strongly preferred.
• Senior living, luxury hospitality, fine dining, country club, hotel, or upscale restaurant experience preferred.
• Strong understanding of elevated service standards and guest experience.
• Demonstrated ability to coach, develop, and hold teams accountable.
• Strong interpersonal, communication, organization, and problem-solving skills.
• Ability to respond professionally to resident, guest, and associate concerns.
• Ability to work collaboratively with culinary, operations, and community leadership.
• Must be comfortable working a flexible schedule based on operational needs, including evenings, weekends, and holidays.