Front of House Supervisor

ISS•Hutto, TX

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 satisfying client and customer needs through 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 supports day-to-day front-of-house and micro kitchen activities, maintains service standards and client CPEs, and helps build customer-focused teams. Work hours are Monday through Friday, 8:00 a.m. to 5:00 p.m. The position pays $32 per hour. ISS Guckenheimer offers full-time employees medical, dental, life, and disability insurance, plus a comprehensive leave program based on employment status.

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 a day, excluding breaks.
Able to lift a minimum of 25 pounds.
Must arrive properly dressed according to the dress code.

Responsibilities

Drive customer service, employee engagement, safety programs, signage, and micro kitchen supervision.
Participate in and lead corporate employee training and development programs as instructed by the Food Service Manager or General Manager.
Build effective teams and address customer complaints or issues.
Schedule staff, and hire and train new employees.
Provide day-to-day support for front-of-house and micro kitchen activities.
Perform tasks assigned by the Food Service Manager or General Manager.
Comply with SERV Safe and HACCP programs and standards.
Build strong customer relationships, deliver customer-centric solutions, and address customer service needs.
Build teams that are customer-focused and solutions-oriented while remaining flexible amid change.
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.
Follow HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns.