FOH Supervisor

ISS•Wilmer, TX

19h

About The Position

The FOH Supervisor drives customer service, employee engagement, safety programs, signage, and micro kitchen supervision. The role is responsible for meeting client and customer needs by providing high-quality, cost-effective food service operations. The supervisor participates in and leads corporate employee training and development programs as instructed by the Food Service Manager or General Manager. The position supports front-of-house and micro kitchen activities, helps maintain service standards and client CPEs, manages product inventory to established levels, and builds customer-focused teams. The supervisor addresses customer service needs, resolves complaints or issues, and carries out tasks assigned by the Food Service Manager or General Manager. Employees must comply with SERV Safe and HACCP standards and follow HSEQ policies and procedures, including participating in training and reporting hazards or compliance concerns. The stated schedule is Monday through Friday plus weekends, from 3:30 p.m. to 12:00 a.m. The hourly pay range is $32 per hour.

Requirements

Experience in food systems.
High school diploma or equivalent.
Attention to detail.
Ability to multitask.
Interpersonal skills.
Ability to give and receive constructive feedback.
Ability to lead a team.
Ability to work under pressure and meet time deadlines during peak periods.
Able to work on their feet for up to eight hours a day, excluding breaks.
Able to lift a minimum of 25 pounds.
Must come to work dressed according to the dress code.

Responsibilities

Drive customer service, employee engagement, safety programs, signage, and micro kitchen supervision.
Provide high-quality, cost-effective food service operations that satisfy client and customer needs.
Participate in and lead employee training and development programs as instructed by the Food Service Manager or General Manager.
Build an effective team and hire, train, and schedule staff.
Resolve customer complaints and issues and address customer service needs.
Support day-to-day front-of-house and micro kitchen activities.
Carry out tasks assigned by the Food Service Manager or General Manager.
Comply with SERV Safe and HACCP programs and standards.
Build strong customer relationships and provide customer-centric solutions.
Build customer-focused, solutions-oriented teams and remain flexible amid change.
Maintain client service standards and CPEs.
Maintain product inventory at established levels.
Collaborate with the General Manager and Executive Chef on team programming and safety, and work with the General Manager on assigned duties.
Follow HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns.