FOH Supervisor

ISS•Lancaster, TX

20h

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 day-to-day front-of-house and micro kitchen activities, builds customer relationships, handles customer service needs, maintains service standards and client CPEs, and keeps product inventory at established levels. The supervisor works with the General Manager and Executive Chef on team programming and safety, and completes duties assigned by the General Manager or Food Service Manager. Employees must comply with SERV Safe, HACCP, and HSEQ policies and procedures.

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.
Ability to work on your feet for up to 8 hours a day, excluding breaks.
Ability 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 to 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 teams that are customer-focused and solutions-oriented while remaining flexible in a changing environment.
Resolve customer complaints and issues and address customer service needs.
Support day-to-day front-of-house and micro kitchen activities.
Complete tasks assigned by the Food Service Manager or General Manager.
Comply with SERV Safe, HACCP, and HSEQ programs, standards, policies, and procedures.
Work with the General Manager and Executive Chef on team programming and safety.
Maintain service standards and client CPEs.
Maintain product inventory at established levels.
Participate in HSEQ training and report potential hazards or compliance concerns.
Schedule staff, and hire and train new employees.