FOH Restaurant Supervisor

Troon•Seattle, WA

1d•$25 - $27

About The Position

Overview These are the key responsibilities and expectations for the Restaurant Supervisor/Front of House (FOH) Supervisor. Subject to change or pivot during Golf Tournaments/Banquets according to Manager Leads. Shift Lead during opening/closing shifts at The Bill Wright Golf Complex at Jefferson Park. The Restaurant Supervisor/FOH Shift Lead serves as the acting manager on duty (MOD) responsible for maintaining service standards, team accountability, cleanliness, guest satisfaction, and end of shift procedures. Current Washington State M.A.S.T and Washington Food Handlers Card required.

Requirements

Current Washington State M.A.S.T
Washington Food Handlers Card

Responsibilities

Serve as the point of contact for all FOH staff and guests during the shift.
Complete Check in with BOH (back of house Lead) and FOH team reviewing any new features, 86 items, etc.
Maintain clear and professional communication with BOH leadership, especially chef and kitchen staff.
Lead by example—demonstrate proper service standards, professionalism, and guest engagement.
Ensure all staff are aware of side work or end of shift closing duties or added cleaning assignments before the start of closing procedures.
Communicate any issues that happened during the shift with Kitchen Manager or Food & Beverage Director.
Keep eyes on the dining room, bar, and patio as well as visits with golf course staffing including Bev Cart Server and Snack Shack Staff consistently throughout the day to monitor staff or guest needs and satisfaction.
Address guest concerns promptly and professionally and communicate with golf course assistant pros or head golf professional regarding golf side incidents or safety concerns.
Ensure guests are greeted, serviced, and turned efficiently.
Monitor and support servers with table maintenance, bussing, and restaurant cleanliness.
Assign and follow up with side-work duties to servers, bartenders, snack shack and bev cart staff.
Verify all side-work has been properly completed before releasing staff.
Conduct end-of-shift check-ins to ensure staff are leaving the workspace organized and clean.
Ensure Opening/Closing Checklist are being adhered to by all staff members.
Verify that all opening tills are properly stocked with starting cash amount
Ensure no open checks remain in the POS system before closing.
Make sure all servers and bartenders complete drops, and Food & Beverage Director made aware of any short drops
Inspect all FOH areas (dining room, bar, patio, bev cart, snack shack, restrooms) for cleanliness and reset.
Ensure all lights, TVs, and music are turned off according to closing protocol.
Verify trash and recycling have been taken out and all floors swept and mopped.
Confirm all doors are locked and alarm systems set.
Communicate any incidents or notable events to Kitchen Manager, Food & Beverage Director or Head Golf Professional via call or text before end of night.
Note any inventory shortages or items needing restock for the following day.
Arrive on time and maintain a clean, professional appearance.
Uphold The View’s values of Hospitality, Teamwork, and Consistency.
Maintain a calm and positive demeanor under pressure.
Foster a closing environment that is efficient, respectful, and team oriented.