Front of House Supervisor

Here is a professional job description tailored for Park Hills Golf Course & Restaurant. It emphasizes that the Front of House Supervisor is a hands-on leadership position responsible for supporting staff, maintaining service standards, managing daily operations, and overseeing events.

PARK HILLS GOLF COURSE & RESTAURANTFront of House Supervisor

Position: Front of House Supervisor
Department: Food & Beverage
Reports To: General Manager
Schedule: Tuesday–Saturday | 12:00 PM–8:00 PM or 1:00 PM–9:00 PM

Hours and schedule may vary during the high-volume golf season, special events, and based on business needs.

Position Overview

Park Hills Golf Course & Restaurant is seeking a dependable, organized, and motivated Front of House Supervisor to oversee daily restaurant and bar operations.

This is a hands-on leadership position that requires an individual who can effectively manage the flow of service while actively supporting bartenders, servers, and kitchen staff. The ideal candidate will lead by example, maintain high standards of customer service, and ensure the restaurant operates efficiently.

In addition to overseeing daily service, this position will assist with staff scheduling, alcohol inventory and ordering, event coordination, and various administrative responsibilities.

Key Responsibilities

Front of House Operations & Staff Support

• Oversee daily front of house operations to ensure efficient, organized, and professional service.
• Actively assist bartenders and servers during busy periods, including running food, delivering drinks, clearing tables, greeting guests, and assisting wherever needed.
• Monitor dining room and bar activity to ensure guests are being greeted, served, and attended to promptly.
• Maintain a fair and efficient flow of service among servers and bartenders.
• Serve as the primary point of contact for front of house staff during scheduled shifts.
• Address guest concerns and resolve service issues professionally and promptly.
• Ensure opening, closing, cleaning, and side-work responsibilities are completed.
• Maintain a positive, team-oriented work environment and hold staff accountable to established expectations.

Food Expediting & Kitchen Communication

• Assist with expediting food during service to ensure orders are accurate, complete, and delivered promptly.
• Maintain communication between the kitchen and front of house staff.
• Monitor ticket times and address service delays before they impact the guest experience.
• Ensure food presentation and order accuracy meet restaurant standards.
• Communicate daily specials, unavailable menu items, and other important information to staff before and during service.

Staff Scheduling & Supervision

• Prepare and maintain weekly schedules for front of house employees based on anticipated business volume, reservations, and events.
• Monitor staffing levels and make adjustments as needed.
• Coordinate employee availability, shift coverage, and schedule changes.
• Assist with training new employees and reinforcing service standards.
• Communicate staff concerns, performance issues, and operational needs to the General Manager.

Alcohol Inventory & Ordering

• Monitor beer, wine, and liquor inventory to maintain appropriate stock levels.
• Prepare and place alcohol orders with distributors according to established ordering procedures.
• Monitor inventory usage, identify shortages, and help minimize waste and unnecessary expenses.
• Ensure bar products are properly stocked, organized, and rotated.
• Coordinate with bartenders to identify product needs, popular items, and upcoming event requirements.
• Assist with periodic inventory counts and maintaining accurate inventory records.

Event Coordination & Execution

• Assist with organizing, setting up, and executing private events, golf outings, banquets, and other special functions.
• Review event details, guest counts, menus, timelines, and setup requirements in advance.
• Coordinate with kitchen, bar, and service staff to ensure events run smoothly.
• Oversee event setup, service execution, and breakdown.
• Ensure event spaces are properly prepared and staff understand their assigned responsibilities.
• Serve as an on-site point of contact during events and address any issues that arise.
• Work closely with the General Manager to maintain high standards for event execution and guest satisfaction.

Administrative Responsibilities

• Assist with general office and administrative duties as assigned by the General Manager.
• Maintain staff schedules, inventory records, ordering documentation, and event paperwork.
• Assist with reviewing daily sales reports, cash handling procedures, and operational records as needed.
• Help communicate important updates, policies, and expectations to staff.
• Support the General Manager with day-to-day organizational and operational needs.

Qualifications & Skills

• Previous restaurant, bar, or hospitality experience required.
• Prior supervisory or management experience preferred.
• Strong leadership, communication, and organizational skills.
• Ability to multitask and remain calm in a fast-paced environment.
• Working knowledge of restaurant service, bartending operations, and food expediting.
• Experience with staff scheduling, inventory management, and ordering preferred.
• Basic computer and administrative skills.
• Ability to work independently, make sound decisions, and take initiative.
• Willingness to actively assist staff rather than solely oversee operations.
• Strong attention to detail and commitment to guest satisfaction.
• Ability to work evenings, weekends, and special events as needed.

Work Schedule

Regular Schedule: Tuesday through Saturday

Typical Shifts:

• 12:00 PM – 8:00 PM
• 1:00 PM – 9:00 PM

The schedule may vary during the busy golf season, holidays, tournaments, private events, and other high-volume periods. Flexibility is required to accommodate business and operational needs.

Position Expectations

The Front of House Supervisor is expected to be a visible, active leader throughout each shift. This position is not solely administrative or supervisory. The individual must be willing to step in wherever needed to support staff and ensure guests receive excellent service.

The primary goal of this position is to maintain a smooth, efficient, and professional restaurant operation while supporting the General Manager in daily food and beverage management.

Success in this role will be measured by the quality of guest service, staff teamwork, operational efficiency, inventory management, and successful execution of events.

Pay: $17.00 - $21.00 per hour

Expected hours: No more than 40.0 per week

Benefits:

• Employee discount

Experience:

• Restaurant : 5 years (Required)

License/Certification:

• RAMP Certification (Required)

Work Location: In person

Salary : $17 - $21