Front of House Supervisor (Hourly)

One Off Hospitality Group Ltd•Oak Park, IL

13d•Onsite

About The Position

The Front of House Supervisor oversees front-end activities in accordance with standardized policies to provide efficient, friendly service and profitable operations. The role emphasizes attention to detail in front-of-house organization and service, supports staff and management, and helps ensure guest satisfaction and adherence to cleanliness, quality, safety, and sanitation standards. The position is hourly at $25 per hour and reports to the Head Baker.

Requirements

High school diploma or GED.
ServSafe certification required.
BASSET certification required.
Open availability.
Ability to handle stress under pressure.
Willingness to maintain a clean, healthy, and safe working environment.
Ability to coordinate multiple activities with attention to detail.
Ability to work independently with minimal supervision.
Ability to be flexible with job demands and open-minded when asked to complete tasks.
Ability to operate and use equipment necessary to run the restaurant.
Ability to move or handle equipment weighing generally 0–50 pounds.
Ability to work varied hours and days as business dictates.
Ability to stand for up to 8–10 hours per day.
Ability to tolerate potential allergens, including peanuts, egg, dairy, gluten, soy, seafood, and shellfish.

Nice To Haves

Familiarity with 7 Shifts, Tock, and/or Toast.
Strong bar background, especially experience with ordering, menu development, and inventory management.

Responsibilities

Maintain a cheerful, courteous disposition and a neat, clean, professional image.
Promote cooperation, team spirit, and good morale among employees.
Understand FOH hourly roles and duties, and assist when staff are absent or business volume increases.
Uphold existing policies and systems related to office duties and guest service.
Maintain strong attention to detail across all aspects of work.
Keep current knowledge of menu food and beverage items and train staff on them.
Supervise staff before, during, and after service to support guest satisfaction and uphold cleanliness and quality standards.
Participate in daily inspections and periodic audits to check equipment safety.
Collaborate with bakery management, marketing, and social media teams on promotions and advertising ideas.
Prioritize guest service by greeting guests and engaging with tables during service.
Build and strengthen relationships with new and established guests.
Perform shift-change, opening, and closing duties as needed.
Assist the management team with location-specific administrative tasks as needed.
Resolve guest complaints politely, follow up when needed, and report escalated situations to the Head Baker.
Maintain a strong understanding of the company’s background, core values, and philosophy.
Follow company safety and sanitation policies and procedures.