FRONT OF HOUSE SHIFT SUPERVISOR

Compass Group•Evanston, IL

12d•$29 - $30

About The Position

Flik Hospitality Group is seeking a detail-oriented hospitality professional to supervise daily front-of-house dining operations, support catering services, and lead the food allergen and nutrition management program. The role works with culinary teams, dining leadership, and clients to provide safe, welcoming dining experiences, including for guests with food allergies and dietary restrictions. The supervisor supports and trains front-of-house associates in a unionized environment and maintains high standards of food safety, service, and hospitality.

Requirements

Experience in food service, hospitality, front-of-house supervision, or a related field.
Strong knowledge of food allergens, ingredient labeling, nutrition information, and food safety practices.
Ability to accurately interpret ingredient statements, recipes, and product specifications.
Knowledge of HACCP, ServSafe, sanitation, and cross-contact prevention practices.
Strong leadership, communication, organizational, and problem-solving skills.
Excellent attention to detail and ability to manage multiple priorities.
Commitment to creating a safe, inclusive, and welcoming dining environment.

Nice To Haves

Experience with Webtrition or similar nutrition and menu management systems.
Experience supervising associates in a unionized environment.
Experience with purchasing, inventory, and catering operations.

Responsibilities

Lead daily front-of-house dining operations, ensuring exceptional service, food presentation, and guest satisfaction.
Supervise, train, and support front-of-house associates while following applicable collective bargaining agreements.
Oversee the food allergen management program and maintain accurate ingredient, nutrition, and allergen information.
Review ingredient labels, recipes, and product specifications to maintain accurate allergen documentation.
Manage recipes, nutritional details, and allergen reporting in Webtrition.
Create and maintain menu signage, allergen labels, recipe books, and digital displays.
Partner with culinary teams to ensure menu accuracy, allergen transparency, and safe food preparation practices.
Coordinate front-of-house purchasing, ordering, inventory, and supply management.
Support drop-off catering, meetings, and special events, including setup, presentation, service, and breakdown.
Conduct routine food safety and quality inspections to maintain sanitation and prevent cross-contact.
Respond professionally and carefully to guest inquiries, dietary requests, and client concerns.
Identify opportunities to improve operational efficiency, allergen safety, and the overall dining experience.