FOH Supervisor

ISS•Waltham, MA

1d•$24 - $25•Onsite

About The Position

The FOH Supervisor's purpose is to drive customer service, employee engagement, safety programs, signage, and provide micro kitchen supervision. They are responsible for satisfying the client and customer's needs by providing high quality, cost-effective food service operations. The FOH Supervisor shall participate and lead in establishing corporate employee training and development programs as instructed by the Food Service Manager or General Manager.

Requirements

Experience in food systems with a high school diploma or equivalent.
Attention to detail.
Ability to multitask.
Interpersonal skills.
Ability to give and receive constructive feedback.
Shows ability to lead a team.
Must be able to lift a minimum of 25lbs.
Must be able to work under pressure and time deadlines during peak periods.
Adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures.
Follow safety protocols, maintain environmental responsibility, and uphold quality standards.
Actively participate in HSEQ training and report any potential hazards or compliance concerns.

Nice To Haves

Effective Team building
Solve any customer complaints or issues
Follow all food safety regulations
Staff scheduling

Responsibilities

Drive customer service, employee engagement, safety programs, signage, and micro kitchen supervision.
Satisfy client and customer needs by providing high quality, cost-effective food service operations.
Participate and lead in establishing corporate employee training and development programs.
Support all front of the house and micro kitchen activities.
Perform tasks assigned by the Food Service Manager or General Manager.
Comply with all SERV Safe and HACCP programs and standards.
Build strong customer relationships and deliver customer-centric solutions.
Develop good customer relationships and address customer service needs.
Demonstrate an elevated level of accountability and self-awareness.
Build teams to be customer focused and solutions oriented, while being flexible in constant change.
Maintain service standards and CPEs of the client.
Maintain product inventory to established levels.
Hire and train new employees.