Front of House Supervisor

ISS•Boulder, CO

About The Position

The Front of House Supervisor drives customer service, employee engagement, safety programs, and signage, and provides micro kitchen supervision. The role is responsible for meeting client and customer needs by delivering 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 position provides day-to-day support for front-of-house and micro kitchen activities, maintains service standards and product inventory, and helps build customer-focused teams. Work hours are Monday through Friday, 6:00 a.m. to 2:30 p.m. The stated hourly pay is $31.11. Employees must comply with HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns.

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.
Able to work on their feet for up to 8 hours per day, excluding breaks.
Able to lift a minimum of 25 pounds.
Must wear attire that complies with the dress code.

Responsibilities

Drive customer service, employee engagement, safety programs, and signage, and provide micro kitchen supervision.
Deliver high-quality, cost-effective food service operations that meet client and customer needs.
Participate in and lead employee training and development programs as instructed by the Food Service Manager or General Manager.
Build teams and support effective team building; hire and train new employees.
Resolve customer complaints and issues, develop customer relationships, and address customer service needs.
Schedule staff.
Follow food safety regulations and comply with SERV Safe and HACCP programs and standards.
Provide day-to-day support for front-of-house and micro kitchen activities.
Carry out tasks assigned by the Food Service Manager or General Manager.
Maintain client 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.
Adhere to HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns.