Front of House Supervisor

ISS•Lincoln, NE

About The Position

The Front of House Supervisor drives customer service, employee engagement, safety programs, signage, and micro-kitchen supervision. The role is responsible for meeting client and customer needs by providing high-quality, cost-effective food service operations. The supervisor participates in and leads corporate employee training and development programs as instructed by the Food Service Manager or General Manager. The role provides day-to-day support for front-of-house and micro-kitchen activities, maintains service standards and client CPEs, and keeps product inventory at established levels. The supervisor builds customer relationships, addresses service needs, and supports teams in remaining customer-focused, solutions-oriented, and flexible amid change. Employees must follow HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns. The position works Monday through Friday, 6:00 a.m. to 2:30 p.m. The hourly pay range is $31.11 per hour. The employer describes this as a full-time position.

Requirements

Experience in food systems.
High school diploma or equivalent.
Attention to detail.
Ability to multitask.
Interpersonal skills.
Ability to give and receive constructive feedback.
Ability to lead a team.
Ability to work under pressure and meet time deadlines during peak periods.
Ability to work on one's feet for up to 8 hours a day, excluding breaks.
Ability to lift a minimum of 25 pounds.
Must come to work dressed according to the dress code.

Responsibilities

Drive customer service, employee engagement, safety programs, signage, and micro-kitchen supervision.
Provide high-quality, cost-effective food service operations that satisfy client and customer needs.
Participate in and lead employee training and development programs as instructed by the Food Service Manager or General Manager.
Support day-to-day front-of-house and micro-kitchen activities.
Complete tasks assigned by the Food Service Manager or General Manager.
Comply with SERV Safe and HACCP programs and standards.
Build customer relationships and deliver customer-centric solutions.
Develop customer relationships and address customer service needs.
Maintain accountability and self-awareness.
Build customer-focused, solutions-oriented teams and remain flexible in a changing environment.
Maintain the client's service standards and CPEs.
Maintain product inventory at established levels.
Work with the General Manager and Executive Chef on team programming and safety, and with the General Manager on assigned duties.
Follow HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns.