Restaurant Front of House Supervisor

**Company description**

**Our House Hospitality Company (OHHC)** is hiring QSR **Front of House Supervisors** who will report to the General Manager. The FOH Supervisor is responsible for enacting all day-to-day operations of **OHHC** and will maintain a safe, welcoming and professional environment for all staff, guests, and vendors. We are looking for passionate, knowledgeable and skilled individual with an outgoing and warm personality to help bring the vibrant and exciting atmosphere to the **OHHC **team.

If you are passionate, persistent and committed to investing into your career, please contact us to join our team. We offer competitive wages (based on experience), medical benefits, company dining discounts, and opportunities for advancement.

The FOH Supervisor is responsible for supporting all day-to-day operations of CA PHE RANG and MATTYS PATTYS and will develop and maintain a safe, welcoming and professional environment for staff, guests, and vendors. The Front of House manager supervises individual shifts, helping ensure that all guests are served in a manner that meets the standards set by the restaurant. Working closely with the General Manager, the FOH Supervisor will provide leadership, direction and best-in-class customer service.

**Responsibilities** _(include but are not limited to the following)_

**Guest Commitment, Relations and Records**:

- Provide kind and genuine hospitality to all guests entering and leaving the concepts
- Maintain a record of regular guests, industry guests, and public figures. Keep note of general preferences, dietary restrictions, and historical dining records using data recording systems (such as SQUARE)
- Documents, investigates and resolves employee and guest incidents

**Leadership and Communication**:

- Demonstrate unbiased leadership to front-of-house service staff to continually keep morale high before, throughout and after service
- Maintain an emotionally athletic demeanor, and exude a calming, peaceful communication backbone throughout service to assist in mitigating potential service stresses
- Speak with intellect, direction and professionalism to all guests and colleagues
- Alongside the General Manager, create and execute inspirational team-based leadership initiatives that assist in the growth of staff and colleagues alike
- Working alongside the team of Sous Chefs and Operation Directors discuss service opportunities before and after each service
- Build long-lasting valuable relationships with food and beverage suppliers.

**Staff Recognition, Training and Development**:

- Commit to recognizing colleagues on victories, whether they are service-related or personal
- Take note of all service opportunities and work with Management to develop actionable initiatives to develop both business and team
- Actively seek new, innovative and rewarding ways to enhance training measures within the business
- Assists in the development and action of performance reviews for all staff, in the accompaniment of the General Manager
- Continually challenge staff using food testing, wine tastings, food and wine supplier visits to enhance staff experience and inherently positively affect hospitality provided
- Promote a culture filled with dialogue, and continue to role-model the visions and values of **OUR HOUSE H.C.**
- Recruit, interview, and hire team members; conduct performance appraisals, take disciplinary action, motivate and train
- Provides in-the-moment coaching and feedback to team members, actively facilitating their growth

**Management of Restaurant Operations**:

- Oversee day-to-day operations as directed by the General Manager
- Report and relay pertinent information regarding the operations to the management team in a swift and timely manner
- Note all needs for repairs and maintenance, communicate these items, and when needed, execute the solution of the fixture
- Alongside your service team, consistently strive to find actively innovative ways to enhance guest experiences at each seat
- Positively direct staff, where needed, and ensure there is a level of accountability on the floor at all times
- Monitor adherence to health, safety and hygiene standards within location, ensure compliance with restaurant security procedures, inclusive of alcohol regulations, ensure a safe working environment by facilitating safe work behaviors of the team and guests.

**POS systems champion**:

- Have advanced knowledge of our third-party delivery and pick up app system to ensure accurate updates of guest’s profiles, repeat visits, reviews and service flow tracking
- Have enhanced knowledge of Square POS and QSR third Party Applications in order to give feedback and insight to staff throughout service

**Administrative Duties**:

- Accountable for KPI’s (Guest experience, guest engagement, staff engagement, staff turnover) - in partnership with the management team
- Prepare and implement standard operating procedures and co-ordinate restaurant operations