Front of House Supervisor

ISS•Pflugerville, TX

12d

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 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 position provides day-to-day support for front-of-house and micro-kitchen activities, maintains service standards and client CPEs, and ensures product inventory is kept at established levels. The supervisor must comply with SERV Safe and HACCP programs and standards and follow Health, Safety, Environment, and Quality policies and procedures. The role involves working on one’s feet for up to eight hours a day, excluding breaks, lifting at least 25 pounds, and working under pressure and time deadlines during peak periods.

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.
Demonstrated ability to lead a team.
Ability to work on one’s feet for up to eight hours a day, excluding breaks.
Ability to lift a minimum of 25 pounds.
Ability to work under pressure and time deadlines during peak periods.
Ability to comply with safety, food-safety, and quality policies and standards.

Responsibilities

Drive customer service, employee engagement, safety programs, signage, and micro-kitchen supervision.
Provide 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.
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 strong customer relationships and deliver customer-centric solutions.
Develop customer relationships and address customer service needs and complaints or issues.
Build customer-focused, solutions-oriented teams and remain flexible amid constant change.
Maintain client service standards and CPEs.
Maintain product inventory at established levels.
Schedule staff, hire and train new employees, and support effective team building.
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.
Follow the dress code and work safely under pressure and time deadlines during peak periods.