Front of the House Supervisor

Description

OUR CORE PURPOSE:

As an expression of God’s love in Southwest Florida, we exist to ensure that no one experiencing hunger, homelessness or addiction is alone or without a pathway for their journey from crisis to contributor. Together with our partners and participants, we cultivate communities where people are progressively seen, accepted, challenged, and supported. 

GENERAL SUMMARY

The Front of House Supervisor is responsible for leading the daily front-of-house operations of Lulu's Kitchen under the direction of the General Manager. The role leads FOH Team Members during assigned shifts and is accountable for guest experience, service speed, order accuracy, cleanliness, cash-handling compliance, and consistent hospitality. Operations include but not limited to the drive-thru operations, in-house dining operations, wait staff, baristas, cashiers, and special event execution. This position is responsible for maintaining safe food, handling standards in all facets of operation, maintaining required ServSafe or other applicable food-safety certification. Job duties include direct guest contact, always executed with exceptional hospitality. The ideal candidate has experience in quick-service food service, barista training, drive-thru experience, tableside wait service, but always with a focus on incredible customer service and hospitality, and excellent problem-solving skills. This person is fluent and comfortable working with a POS system, driving up window service and is an active problem-solver. Excellent AND efficient people skills are essential.

ESSENTIAL TASKS

• Oversee the operations of the dining room, including the supervision and assistance of dining services and take out services.
• Always maintain a customer-focused attitude, while managing traffic flow and balancing the serving responsibilities among the food servers.
• Maintain visible floor leadership during peak service periods by greeting guests, monitoring service flow, addressing concerns, and ensuring guest needs are met.
• Assigning tasks to wait-staff, including assigning tables and closing duties.
• Ensure uniform and personal appearance meets standards, customer service, and proper food handling techniques.
• Trains server staff on all operating procedures and menu education.
• Maintain high-quality food and beverage sanitation, safety, and service standards throughout front-of-house operations, including the dining room, drive-thru, beverage, and takeout areas.
• Maintains sanitation and control standards in the dining room and wait stations.
• Ensures standards of cleanliness, hygiene, proper attire and health standards are always maintained by the food service dining team.
• Operates in compliance with State and federal government laws.
• Monitor service timing, hospitality, order accuracy, and guest engagement for timing, etiquette and thoroughness; provides service hospitality training and adjustments as appropriate.
• Ensure dining room, service stations, drive-thru, beverage areas, and other FOH work areas are properly set up for service.
• Assist FOH Team Members as needed during peak periods while maintaining supervisory oversight of the shift.
• Oversee opening and closing register procedures and cash-handling controls.
• Assist the General Manager with FOH scheduling and ensure appropriate shift coverage.

Requirements

Education: 

• High school degree

Experience: 

• Two or more years of restaurant, hospitality, coffee, or customer-service experience preferred, including prior lead or supervisory experience.

Confidentiality: 

• Works with confidential information – account numbers

Mental/Visual Demands: 

• Flow of work requires normal mental and visual capabilities.

Physical Demand: 

• The employee is required to handle, feel and/or reach with hands and arms, squatting, bending, and constantly moving on a regular basis. The employee must frequently lift and/or move up to 25 pounds.

Working Conditions:

• Working in different weather conditions outside is to be expected.
• Must be willing to occasionally work non-standard work schedule including nights, weekends, and other unusual hours due to business needs.