LOOKING FOR SUPERSTAR FOH Leaders!
The primary role of the Shift Supervisor is to ensure the smooth and efficient operation of the front-of-house service. The candidate is to use critical thinking skills, problem solving techniques and provide exemplary customer service. This includes but is not limited to the key responsibilities outlined below.
Key Responsibilities:
Guest Reception: Greet and welcome guests upon their arrival, providing a warm and professional first impression.
Reservations: Manage reservations, allocate tables, and maintain an organized reservation system.
Seating Arrangements: Ensure efficient and equitable seating of guests, taking into account special requests and the restaurant's layout.
Customer Service: Address guest inquiries, concerns, and special requests, ensuring exceptional customer service.
Staff Coordination: Coordinate with the waitstaff and bar staff to ensure that service runs smoothly and guests receive prompt and attentive service. Lead the FOH and BOH team in a pre shift meeting outlining any and all key components of the night. IE: 86’s items, VIP guests, new protocols and procedures.
Sidework: Verify that ALL Side Work is completed to satisfaction by ALL team members.
Payroll: Verify hours worked, tips paid & tips paid out. Submit for processing.
Inventory/Order: Complete weekly inventory. Get items needed from each department and submit orders according to schedule or in case of emergency.
Log Book: Log in detailed notes for each shift, including incidents, guest feedback and issues, maintenance, and tip out for each employee.
Table Maintenance: Oversee the cleanliness and organization of dining tables, ensuring they are properly set up with the necessary utensils, glassware, and tableware.
Special Occasions: Assist in planning and organizing special events, celebrations, and private dining experiences.
Conflict Resolution: Handle any guest complaints or issues professionally and effectively, striving to resolve them to the guest's satisfaction.
Communication: Maintain open and effective communication with kitchen staff, bartenders, and management to ensure seamless service. This also pertains to answering call/text messages that are work related that are urgent matters.
Training: Train and supervise new front of house staff on guest service protocols, including seating etiquette and guest interaction.
Etiquette: Ensure that staff members maintain proper etiquette and appearance, including dress code compliance.
Suggestive Selling: Offer recommendations on menu items, wine pairings, and specials to enhance the guest experience and increase revenue.
Emergency Response: Be prepared to handle emergency situations such as fire alarms or medical emergencies and follow established safety procedures.
