Front of House Supervisor

VILLAGE PARK SENIOR LIVING LLC•Atlanta, GA

6d•Onsite

About The Position

The Front of House Supervisor is responsible for leading the day-to-day front-of-house dining and hospitality experience at Corso Atlanta. This position provides leadership and oversight to the Restaurant Manager, servers, hosts/hostesses, and other front-of-house team members to ensure exceptional service is consistently delivered to residents, guests, and visitors. This role serves as a visible leader within the dining operation and is responsible for maintaining Corso's service standards, developing and supporting the front-of-house team, ensuring operational consistency, and creating a welcoming, polished, and hospitality-driven dining experience. The ideal candidate is an experienced hospitality leader who understands that exceptional service goes beyond completing a task—it is about anticipating needs, building relationships, creating memorable experiences, and ensuring every interaction reflects Corso's commitment to excellence.

Requirements

High school diploma or equivalent required
Minimum of 3–5 years of progressive front-of-house restaurant, hospitality, hotel, club, or similar service experience.
Previous leadership or supervisory experience required.
Strong understanding of elevated service standards and guest experience.
Demonstrated ability to coach, develop, and hold teams accountable.
Strong interpersonal, communication, organization, and problem-solving skills.
Ability to respond professionally to resident, guest, and associate concerns.
Ability to work collaboratively with culinary, operations, and community leadership.
Must be comfortable working a flexible schedule based on operational needs, including evenings, weekends, and holidays.

Nice To Haves

associate or bachelor's degree in Hospitality Management, Restaurant Management, Business, or a related field preferred.
Experience leading multiple levels of front-of-house associates strongly preferred.
Senior living, luxury hospitality, fine dining, country club, hotel, or upscale restaurant experience preferred.

Responsibilities

Provide leadership and oversight for all front-of-house dining operations.
Directly supervise and support the Restaurant Manager and provide overall leadership to servers, hosts/hostesses, and other front-of-house associates.
Ensure appropriate staffing, scheduling, floor coverage, and deployment of team members based on operational and resident needs.
Maintain a strong leadership presence during meal periods and other high-volume service times.
Conduct pre-shift meetings to communicate daily priorities, resident needs, menu information, special events, service expectations, and other operational updates.
Partner closely with culinary leadership to ensure seamless coordination between front-of-house and back-of-house operations.
Monitor dining room readiness, cleanliness, organization, presentation, and overall atmosphere before and throughout service.
Support special events, private dining experiences, holiday functions, and other community hospitality initiatives.
Ensure established service and hospitality standards are consistently executed across all dining venues and meal periods.
Model exceptional hospitality and reinforce a culture of personalized, attentive service.
Regularly observe service delivery and provide real-time coaching and feedback to associates.
Ensure residents and guests are greeted promptly, seated appropriately, and provided with professional and attentive service throughout their dining experience.
Develop familiarity with resident preferences, routines, and service expectations to help create a personalized dining experience.
Proactively identify service concerns and resolve resident or guest issues professionally and promptly.
Follow up on dining-related feedback and complaints to ensure appropriate resolution and identify opportunities for improvement.
Continually evaluate the dining experience and recommend improvements to service delivery, processes, training, and presentation.
Recruit, onboard, train, coach, and develop front-of-house associates in partnership with Human Resources and community leadership.
Establish clear performance expectations and hold leaders and associates accountable for meeting service and operational standards.
Provide ongoing coaching and development to the Restaurant Manager to strengthen leadership effectiveness and overall restaurant operations.
Conduct performance conversations, recognition, corrective action, and performance evaluations as appropriate.
Foster a positive, collaborative, and professional work environment focused on teamwork, accountability, and exceptional service.
Identify training needs and facilitate ongoing education related to hospitality, service standards, menu knowledge, resident engagement, safety, and operational procedures.
Recognize strong performance and encourage associate engagement and retention.
Ensure compliance with company policies, food safety requirements, sanitation standards, and applicable federal, state, and local regulations.
Monitor front-of-house practices related to cleanliness, sanitation, uniform and appearance standards, and safe work practices.
Partner with culinary and community leadership to address operational or service deficiencies.
Ensure proper opening, closing, and shift procedures are consistently followed.
Maintain appropriate documentation and operational records as required.
Participate in community leadership meetings, dining meetings, training, and other operational initiatives as assigned.