Front of House Specialist

NEXDINE Hospitality•US MA Remote, MA

2d•Remote

About The Position

NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. This role supports daily operations, ensuring client and customer satisfaction, and assisting with staff. Key duties include assisting staff, training, handling customer service and complaints, assisting with event planning and setup, and maintaining company standards for safety and sanitation.

Requirements

High school diploma or equivalent
3 - 5 years' experience in food service management
ServSafe Certification
Choke Safety Certification
Allergen Awareness Certification (MA)
Communication Proficiency
Customer/Client Focus
Ability to Coach & Develop
Problem Solving/Analysis
Ability to work under pressure

Nice To Haves

Hospitality school certificate or degree
Microsoft Office Suite

Responsibilities

Responsible for the quality of all food products and ensure that standards are met.
Oversight of front of house colleagues, schedules and training.
Oversight of all aspects of catering operations.
Schedule, train, and supervise front-of-house staff, ensuring productivity and adherence to company standards.
Ensure excellent customer satisfaction by overseeing dining services, responding to complaints, and interacting directly with guests.
Assist the General Manager with planning and executing catering events, including setting up and breaking down events, and potentially meeting with clients to review event requirements.
Manage daily operations for both front and back of house areas, which may include financial recordkeeping, inventory, and purchasing supplies.
Ensure company standards for safety, food handling, sanitation, and productivity are maintained.
Inspect equipment and supplies, arrange for repairs or purchases, and ensure quality control for all incoming products.
Plan, execute and coordinate various catering events according to specific client standards in conjunction with the Chef or General Manager.
Provide direct oversight of catering services to ensure client and customer satisfaction.
Meet with prospective clients to review all aspects of event requirements and execution inclusive of but not limited to menu creation, set-up/breakdown requirements and scheduling.
Manage and assist in the set-up and breakdown of catering events to include seating arrangements, decorations and food displays.
Direct & supervise staff in execution of events.
Inspect supplies, equipment, or work areas to ensure conformance to established standards and/or arrange for equipment purchases or repairs.
May purchase food and/or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
May determine staff requirements and scheduling to ensure timely delivery of services.
Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines.
May analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Responsible for inventory management.
Submit financial reporting to the corporate office per NexDine guidelines.
May assist operations in financial recordkeeping.
Responsible for management of unit staff.
May instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.
May perform other duties and responsibilities as assigned.