Front of House Lead

Flagship Facility Services, Inc.•San Francisco, CA

3d•$34 - $34•Onsite

About The Position

As a representative for our company, you will serve as a host/hostess to customers, acting as the frontline for customer service. You will support kitchen staff by accommodating any special needs of guests. As part of the team, you will inspect dining room serving stations and tables for cleanliness and neatness, restock supplies, set tables, buss tables, take orders, prepare beverages, and expedite orders.

Requirements

Must have and maintain an active Handlers’ Card (ServSafe) and adhere to local food handler requirement.
Maintain an exceptional personal record of punctuality and attendance.
Consistently perform all duties in a responsible and efficient manner.
Excellent culinary skills.
Sense of urgency.
Strong communication, time and resource management and planning skills.
Ability to manage multiple tasks and projects on a consistent basis.
Customer service.
Professional appearance.
Ability to move throughout the café and kitchen.
Ability to wipe down tabletops, table legs, pick up debris off the floor, and wipe down booth seats in all areas of the operation.
Knowledge of safety and sanitation in the workplace.
Ability to lead a team.
High School diploma, GED or equivalent.
1+ year experience in a food service operation and or customer service role.
Authorized to work in the U.S.

Responsibilities

Coordinates/ Assigns activities of dining room personnel to provide fast and courteous service.
Accommodates and special needs of the guests.
Inspects dining room service stations for neatness/cleanliness, restocks food and condiment stations while avoiding contamination.
May prepare beverages and expedite food orders.
Monitors the number of guests entering/exiting the café.
Stock/Re-stock utensils, plates, glasses in the service area.
Uses carts to transport utensils, glassware, plates, and food.
Acts as a host/hostess for guests, takes orders, and set/re-set tables with place settings.
Restocks food and condiment stations while avoiding contamination.
May coordinate and direct daily tasks to ensure quality of production and ensure staff maintains positive workflow.
May train employees/interns.
Provide Management with consistent communication on operational tasks and team effectiveness.
Follows safety and sanitation procedures with all guidelines from OSHA, Department of Public Health and Risk Management.
Other duties as assigned.