Food & Beverage FOH Supervisor
About The Position
The FOH Supervisor supports the front-of-house management team in collaboration with the Assistant General Manager and General Manager. This leader maintains a strong in-service floor presence, builds guest relationships, and helps optimize restaurant functionality. The role emphasizes accountability to service and hospitality standards, upholds company culture, assists with developing training materials, and ensures adherence to company steps of service. The position includes hands-on operational leadership, cash management, cost and labor oversight, beverage inventory support, staff training, change-management communication, and ongoing attention to guest experience and safety. The supervisor is expected to work a flexible schedule according to business needs, including days, nights, weekends, holidays, and emergency responsiveness as required. Shifts may exceed ten hours, and the role involves extended periods of standing, sitting, squatting, walking, and moving on stairs, along with lifting and carrying up to 50 pounds. The position pays $23–$27 per hour.
Requirements
- Previous experience in the hospitality industry.
- Excellent verbal and written communication skills, with strong attention to detail.
- High integrity and professionalism, and a positive, joyful, upbeat, energetic attitude; leads by example.
- High school education or equivalent.
- Ability and willingness to understand, use, and embrace new technology and its implementation in operations.
- Ability to work a flexible schedule based on business needs, including days, nights, weekends, holidays, and emergency responsiveness as required.
- Ability to work shifts exceeding ten hours.
- Ability to stand, sit, squat, or walk for extended periods, walk up and down stairs, and read.
- Ability to grasp, reach overhead, push, lift, and carry up to 50 pounds.
- Ability to work well under pressure in a fast-paced, ever-changing environment.
Nice To Haves
- Three or more years of experience working in a high-volume, hospitality-oriented food and beverage business.
- Bachelor of Science in Hospitality Management or another related degree.
- ServSafe, Allergen, and ChokeSaver certifications.
Responsibilities
- Lead team members in effective and efficient operational execution, including shift tasks, routines, and facilities upkeep.
- Contribute to restaurant daily logs and communication mechanisms.
- Ensure labor and controllable costs remain within company guidelines.
- Manage, reconcile, and audit daily cash.
- Assist with beverage inventory.
- Maintain thorough knowledge of food and beverage menus and train bar staff to achieve product consistency, including for batches, syrups, and other beverage products.
- Support venue-level change management by communicating new product, service, and operational information accurately and effectively.
- Connect with guests, cultivate relationships, and encourage repeat visits.
- Listen to guest and staff needs and expectations while remaining approachable, positive, and energetic.
- Respond proactively and demonstrate leadership with grace, maturity, and decisiveness.
- Monitor guest safety and foreseeable risks to guests’ health and welfare, and ensure adherence to food-safety processes and standards.
- Perform other duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
