Front of House Supervisor- Senior Living

Nexdine • Kalamazoo, MI

6d • Onsite

About The Position

The Front of House Supervisor oversees the delivery and execution of the guest experience, ensuring customer satisfaction through exemplary service and the final presentation of food and service. The position assists with staff management and other operational tasks, and reports to the Sous Chef or VP of Dining.

The role supports daily dining and catering operations, including staffing and scheduling, supply and equipment oversight, food handling and sanitation standards, event planning and execution, and operational and financial recordkeeping. It may also involve assisting with food production, purchasing, inventory, vendor relationships, menu planning, and meeting with prospective clients.

The position works in both kitchen and office environments. The kitchen may involve exposure to heat, steam, fire, and noise, as well as use of food-service equipment and knives. Physical tasks may include standing for long periods and sitting, reaching, bending, kneeling, stooping, climbing, pushing, pulling, and lifting items weighing up to 40 pounds.

Requirements

• High school diploma or equivalent.
• One to three years of experience in a similar position.
• ServSafe Certification.
• Choke Safety Certification.
• Allergen Awareness Certification.
• Leadership skills.
• Team-oriented approach.
• Communication proficiency.
• Customer and client focus.
• Ability to work under pressure.
• Scheduling skills.

Nice To Haves

• Specialized training in catering.
• Culinary school certificate or degree.

Responsibilities

• Oversee daily dining services to ensure client and customer satisfaction.
• Inspect supplies, equipment, and work areas for compliance with established standards and arrange equipment purchases or repairs as needed.
• Build and maintain a working schedule of at least two weeks, with schedules posted at least three weeks in advance.
• Purchase food or other supplies as needed and ensure quality control practices for receiving products.
• Maintain vendor relationships as needed.
• Assist in determining staffing requirements and scheduling to ensure timely delivery of services.
• Maintain company standards for safety, food handling, sanitation, uniforms, and productivity.
• Assist with event menu writing and cost control using appropriate recipes and costing measures in conjunction with the Chef Manager or Chef.
• Assist with food production as needed.
• Assist with planning, execution, and coordination of events according to client standards.
• Assist with catering event setup and breakdown, including seating arrangements, decorations, and food displays.
• Supervise staff during event execution.
• Meet with prospective clients as needed to review event requirements, including menus, setup and breakdown, and scheduling.
• Adhere to budgetary guidelines set by the Chef Manager or Chef.
• Record production or operational data and maintain records of food use and expenditures.
• Assist with financial recordkeeping and inventory management.
• Instruct, train, and supervise cooks, servers, and utility workers in food preparation, cooking, garnishing, presentation, and service as needed.
• Provide attentive and approachable customer service, including greeting and thanking customers.
• Perform other duties and responsibilities as assigned.

Benefits

• Health, dental, and vision insurance.
• Company-paid life insurance.
• 401(k) savings plan.
• Paid vacation, holiday, and sick time.
• Employee Assistance Program (EAP).
• Career growth opportunities.
• Employee perks and rewards.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED