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favorite this post Front of House Supervisor - Second Bar + Kitchen (Domain Northside) hide this posting unhide

Palm Way

(google map)

compensation: $16 per hour
employment type: full-time

The Front of House Supervisor is responsible for supervising the outlet in a way that ensures service and financial standards are met or exceeded. This position is responsible ensuring guest satisfaction, and training, and managing staff. The Restaurant Supervisor reports directly to the General Manager of Second Bar + Kitchen and the Director of Food and Beverage.

The ideal candidate will:
- Be able to work a flexible schedule, including early mornings, late nights, weekends and holidays
- Have a positive attitude and high ethical standards
- Have good verbal and written communication skills, including being a good listener to the requests of internal and external guests
- Have a professional presentation
- Can obtain TABC and Food Handlers certifications
- Will coach and counsel front of the house staff including bartenders, servers, server assistants, hosts and bar backs to ensure service standards are met.

Second Bar + Kitchen is a La Corsha Hospitality Group project that operates the food and beverage outlets within the Archer hotel. La Corsha employees who average 30+ hours weekly during their first 60 days of employment become benefits eligible the first day of the month following the 60th day of employment. Benefits include 40 hours of paid time off in the first year of employment, paid holidays, and employer subsidized insurance. All employees are offered competitive wages, free parking, and a shift meal in our staff cafeteria.

The Archer Hotel, which opened in 2016, is a Forbes Recommended, AAA Four Diamond, and Trip Advisor 2017 Certificate of Excellence Award winning hotel.

Main Purpose of the Job:
The Front of House Supervisor, under the guidance of the Restaurant General Manager and Director of F&B and according to Company policies and procedures, will carry out his/her duties based on the following fundamentals:

• Maintains the highest standard of professional ethics
• Emphasizes and projects a high image for the hotel
• Is concerned with the operating objectives of the hotel
• Operates with maximum transparency thereby projecting the truth about general observations

Key Function:

Works with the staff to maximize the prompt efficiency of service, ensuring guests satisfaction through presentation of Food & Beverage items, meets established Forbes standards for 4-Star hotels and established SOPs.
Key Result Area: Guest Satisfaction
Main Duties responsibilities

- Organizes daily 15 minutes training sessions
- Handles guests’ requests and complaints in a courteous manner.
- Controls the quality and temperature of food and beverage served.
- Communicates constructively with the guests to assess their satisfaction. If not satisfied, takes an immediate action.
- Evaluates opportunities to improve both products and services and reports accordingly to the Restaurant General Manager & Director of Food and Beverage.
- Pursues improvement of service and efficiency through the development and refinement of processes and exploring new technologies.
- Motivates his/her staff and colleagues to ensure proper service and good communication.

Key Result Area: Employee satisfaction
Main Duties responsibilities

- Organizes work day of self and team to ensure appropriate activities are done on a daily, weekly and monthly basis, considering new modifications and improvements for the operation.
- Ensures proper timeclock management through daily time edits through the time clock.
- Organizes and directs a pre-shift briefing with all subordinates to give them a feedback of past observations and achievements for the day.
- Checks presentation and grooming of staff.
- Works with Restaurant General Manager & Director of Food and Beverage to plan and carry out monthly communication meetings with staff and submit written minutes of those meeting to the Director F&B.
- Attends F&B Meeting as scheduled by the Director of F&B and the weekly SBK front of house manager meetings reporting constructive comments or suggestions for the improvement of operation.
- Coordinates with Director of F&B for all staff issues such as: PTO requests, coaching/counseling forms, transfer, recruitment or termination.
- Conducts initial interviews with job candidates. Favorable candidates are then forwarded to Restaurant General Manager and AGM for final hiring decision.
- Welcomes new employees and plans training schedule.
- Schedules staff on a weekly basis with precise timings and break hours considering busy shifts, arrivals, departures and occupancy for approval by Restaurant GM and then publishes to staff.


Key Result Area: Environmental Awareness
Main Duties responsibilities

- Controls and follow up maintenance requests on a daily basis.
- Operates all equipment as per the operating guidelines.
- Has full knowledge of the hotel safety and emergency procedures.
- Complies with statutory and legal requirements for fire, health and safety, hygiene, licensing and employment.
- Is aware of all local customs.


Fundamental attitude factors:

May be called upon a times to perform other duties which are not included in this job description.

The ultimate objective of the Front of House Supervisor performance is the achievement of total customer satisfaction.

A key responsibility for the Front of House Supervisor is to establish and maintain a good relationship with subordinates and fellow employees.

Motivates his/her colleague to ensure proper service and good cooperation.

  • Principals only. Recruiters, please don't contact this job poster.
  • do NOT contact us with unsolicited services or offers

post id: 6909811177

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