Front of House Supervisor/Bar Supervisor

Description:

The Front of House (FOH) Supervisor is responsible for directing all day-to-day activities relating to front of house restaurant operations and is responsible for the overall performance of the FOH service team. The FOH Supervisor will maintain high standards of food and beverage, customer service, and the health and safety of our employees and guests. They will ensure the efficient and profitable business performance and the optimal utilization of staff and resources.

Requirements:

Duties/Responsibilities:

Managing performance of department staff (bartenders, servers, hosts) including hiring, scheduling,performance reviews, disciplinary actions, payroll activities and training/development. Ensures that each guest receives excellent guest service by providing a guest-friendly environment, including greeting and acknowledging every guest and by maintaining excellent standards. Responsible for handling customer service escalations (compliments or complaints). In conjunction with Kitchen Manager, identify and estimate food and beverage supply requirements and ensure inventory needs are met. Plans and assigns daily goals, tasks and assignments for front of house staff. Communicates with management team and FOH team members through written and oral communication in a timely and effective manner. Attend weekly management calls with other property supervisors, Food & Beverage Director (if applicable) and/or General Manager. Assists in monitoring sales performance through the analysis of sales reports and comparison-shopping. Maintain all merchandising efforts, display presentations and signing standards. Works under pressure while exercising good judgment and handles conflict and resolves uncomfortable situations with customers, and team members Maintain adherence to all company policies and procedures, as well as state health/sanitation standards. Required Skills/Abilities

• Excellent verbal and written communication skills.
• Excellent interpersonal, leadership and organizational skills.
• Creative and effective problem-solving skills.
• Ability to accept constructive feedback and to work collaboratively with a variety of stakeholders to identify and facilitate needed improvements to the food service program.

Education and Experience:

High school education required. At least two years progressive experience in front of house or similar restaurant operations. Wisconsin approved food manager certification, e.g., SERV Safe. (This may be attained within 30 days after hiring date). Exceptional interpersonal skills and be able to interface effectively with customers, staff, vendors and management. Working knowledge of food service, health & safety guidelines, and best practices. General computer knowledge including Microsoft Office, Point of Sale systems, Credit Card processing, security and emergency systems, printers, and other office equipment. People leadership and direct supervisor experience preferred.

Physical Requirements:

Long hours frequently required, including evenings, weekends, and holidays. Must be able to stand on feet throughout the shift and frequent physical activity as associated with serving, bartending, food preparation and cooking. Must be able to frequently lift up to 20 lbs and occasionally lift up to 50 lbs with assistance. Must be able to climb stairs occasionally. While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat). The duties and responsibilities described are not a comprehensive list and that additional tasks may be assigned, and the scope of the job may change as necessitated by business demands.