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Fluid State, LLC
Front-of-the-House Shift Supervisor
Career Insights for Restaurant / Food Service Supervisor
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Scorecard
Based on California data
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What they do
A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
$48,057 / year median in California
+18% projected growth
Job Description
Overview Fluid State Beer Garden, in Downtown Ventura, is looking for an upbeat, organized Front-of-the-House Shift Supervisor with strong customer service skills and instincts. The right candidate will not only possess the ability to multitask and think quickly on his or her feet, helping the business wherever needed, but also the skills to successfully manage a front-of-the-house staff of approximately fifteen. The style of bar and restaurant we've created is casual, yet dedicated to high quality food and beverage. We are not only proud of our sourdough pizza and constantly rotating list of 24 independent craft beers, but also the quality of our staff and service, which help to make many of our customers regulars after their first visits. It is essential that our Front-of-the-House Shift Supervisor takes pride in the same things and helps to ensure that these standards continue to be met every day. Responsibilities Opening and/or closing the restaurant Supervising FOH staff (roughly 15 employees) Updating and programming Square iPad POS system Helping to monitor labor costs in order to stay within reasonable limits Utilizing strong cash handling and math skills Changing kegs and helping to move and organize keg inventory Assisting in the creation of social media content Updating menus to ensure accuracy of all offerings (beer, wine, liquor and food) Assisting in the management of inventory Helping to brainstorm and implement better systems to improve organization and efficiency Responsibilities Previous management experience is definitely preferred. At the very least, though, the right candidate must have bar and restaurant experience that shows his or her aptitude for the position. The job is part-time (approximately 32 hours/week) and paid hourly, plus tips. It requires availability on Tuesdays, Fridays, Saturdays and Sundays. Training for specific duties will be provided. Hourly pay will be based on experience. We look forward to hearing from you!