Front of the House Supervisor

Midnight Auteur • Savannah, GA

19h

About The Position

The Front of House Supervisor is responsible for the execution of all aspects of customer facing business operations and the management of all front of house staff including hiring, training, and onboarding in collaboration with the Front of House Manager. The front of house supervisor is active in service and guest facing, they build great relationships with new and repeat customers, work in both daytime and evening operations and have a firm grasp on all things Savannah. The FOH Supervisor has a strategic mindset to deliver exceptional dining experiences and hotel stays through hospitality, collaboration and creative problem solving. They will oversee the day to day food and beverage operations but will also work closely with the hotel team to surprise and delight guests in all spaces. In addition to being responsible for the execution of all day-to-day operations, they are active in training and educating, driving profitability and financial performance, staffing, and guest satisfaction. The Front of House Supervisor embodies our core values, connecting with guests and co-workers in a professional manner, ensuring excellence in service and responding quickly and thoughtfully to both staff and guest needs.

Requirements

• You have experience as a manager, host, or Maitre ‘d in an upscale cocktail bar, restaurant or luxury hotel for a minimum of one (1) year.
• Bachelor’s degree: or related relevant years of experience is required.
• Proficiency of the English language in reading, writing and verbal communication.
• Leader of People: FOH Supervisor title implies a certain standing and status, but this rank must be earned daily. Inspires and earns respect through actions, not through a job title – both with team members and guests.
• A Hands on Leader: Takes a hands on approach to training, coaching and accountability. Ready and willing to work alongside floor staff and other departments in service if and when necessary.
• Hospitable: Has a passion for hospitality (both inside and outside of the hotel) - which is the “the friendly and generous reception and entertainment of guests, visitors, or strangers.”
• Strong interpersonal skills: Able to develop rapport and find common ground with team members across all departments.

Nice To Haves

• Secondary language is great, but not required.
• Technological literacy is a plus.

Responsibilities

• Demonstrate the Core Values of Midnight Auteur: Curiosity – We learn and improve through active observation. A.B.K - We anticipate, prepare and execute with intention. Communication – We remove barriers through purposeful communication. Thoughtful – We engage with purpose and care. Connection – We build relationships and host with intuition, empathy and transparency.
• Teamwork & Communication: As a key ambassador for Midnight Auteur, the FOH Supervisor is expected to act in a professional manner and represent the hotel graciously whether you are in house, traveling on behalf of the company, or at industry events.
• Maintain a reasonable response time for all communication. At minimum, a confirmation (by email, slack, text, or call) same day with a timeline regarding a full response.
• Maintain a reasonable schedule with flexible availability, including days, nights, weekends, and holidays when necessary.
• Weekly communication with staff (recaps): VIP’s, hospitality opportunities, general “housekeeping” notes
• The week ahead and the week past performance and highlights
• Attend weekly Management Meetings in person or via phone
• Weekly “Alignment” meeting with the Front of House Manager
• Bi-Weekly “Alignment” call with F&B Management Team
• Assist F&B Leadership with the organizations of special events, buyouts, off site events, etc.
• Serve as the primary liaison between the culinary, bar, front-of-house teams and our guests to ensure seamless service execution.
• Communicate effectively with all levels of management to forecast needs and resolve challenges.
• Service Standards: Maintain patron satisfaction by monitoring, evaluating, and auditing beverage, food and service offerings; initiate patron program improvements; cultivate relationships with preferred patrons; maintain good community relations.
• Maintain and oversee quality standards in drink preparation and service
• Implement company policies and standard operating procedures (SOPs and Steps of Service) in tandem with the Front of House Manager; evaluate and improve such policies and SOPs.
• Provide a strong sense of leadership in all Front of House (FOH) and Back of House (BOH) activities - coach, teach, delegate, lead.
• Respond immediately and directly to all customer complaints. Every negative comment or reaction will be addressed by a manager and no customer leaves unhappy.
• Daily monitoring of staff appearance, cleanliness, arrival time, tools etc.
• Monitor restaurant, bar and kitchen flow regarding timeliness during business hours and assist when and where needed.
• Assist in training new hires by guiding them through training trails, answering their questions, providing workflow advice, and teaching them MA's expectations, steps of service, and standard operating procedures.
• Greet guests upon arrival, by name when possible and ensure all aspects of their visit are met and exceeded.
• Administrative Duties: Ensure all equipment and facilities meet the highest standards of cleanliness, organization, and functionality.
• Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment.
• Ensure we are maximizing labor hours for service and guest needs
• Creation of daily and weekly cleaning duties as well as open and closing responsibilities for each culinary position.
• Implementation of staff education (product knowledge and tastings, menu changes, service standards, purveyor visits, quizzes etc.).
• Point of Sale Management
• Engage in proactive relationships with our neighbors, hotel guests, vendors and repeat guests.
• Responsible for writing, implementing, and grading tests and quizzes.
• Maintaining organization of all guest facing spaces and service related storage areas., Execute server, host, barista, support staff interviews, hiring, onboarding, and training in collaboration with the Front of House Manager.
• Assist F&B Leadership Team in developing and implementing strategies to increase year over year sales.
• Establish sanitation standards and procedures that comply with health and legal regulations with the advice of the company.

Benefits

• 50% Paid Medical, Dental and Vision Insurance
• Paid-Time-Off
• Eligible to participate in the company 401k program. The company does not currently match contributions.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager