Front of the House Supervisor

Position: Front of House Supervisor-Senior Living Dining Service

Location: Pompano Beach, FL

Hours: Full Time

Hourly Pay Rate: $18.00-$22.00

Pay Frequency: Weekly – Direct Deposit

What We Offer You:

• Generous Compensation & Benefits Package

• Health, Dental & Vision Insurance

• Company-Paid Life Insurance

• 401(k) Savings Plan

• Paid Time Off: Vacation, Holiday, Sick Time

• Employee Assistance Program (EAP)

• Career Growth Opportunities

• Various Employee Perks and Rewards

Front of House Supervisor Job Summary:

The FOH Supervisor reports to the General Manager and is responsible for the oversight, delivery, and execution of client catering events within the Senior Living Community. This role serves as a right hand to the GM. The FOH Supervisor is responsible for assisting in managing FOH staff or other staff as assigned, providing exemplary customer service, and overseeing the final presentation of food and service to ensure client satisfaction.

The FOH Supervisor is also responsible for ensuring that server units are clean and caught up with all temperature and cleaning assignments. This position will also set up catering events and should be well-versed in catering protocols.

Front of House Supervisor Essential Functions and Key Tasks:

• Assist with planning, execution and coordination of various catering events according to specific client standards in conjunction with the General Manager.

• Provide oversight of catering services to ensure client and customer satisfaction.

• May meet with prospective clients to review all aspects of event requirements and execution inclusive of but not limited to menu creation, set-up/breakdown requirements and scheduling.

• Assist in the set-up and breakdown of catering events to include seating arrangements, decorations and food displays. Supervise staff in execution of events.

• Inspect supplies, equipment, or work areas to ensure conformance to established standards and/or arrange for equipment purchases or repairs.

• May purchase food and/or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products. May be responsible for maintaining vendor relationships.

• Assist with determining staff requirements and scheduling necessary to ensure timely delivery of services.

• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained. Culinary

• May assist with event menu writing and cycle of cost control utilizing appropriate recipes and costing measures in conjunction with Executive Chef.

• Responsible for the food quality and standards of all catering events.

• May assist with the production of food for all events.

• Supervise all aspects of catering operations.

Financial:

• Adhere to budgetary guidelines determined by General Manager.

• Record production or operational data on specified forms. Compile and maintain records of food use and expenditures.

• Assist with financial recordkeeping for all aspects of catering operations.

• May assist with inventory management.

People:

• May instruct, train and supervise servers or other workers in the preparation, cooking, garnishing, presentation and service of food.

• Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.

• May perform other duties and responsibilities as assigned

• Skills/Aptitude

• Leadership

• Team oriented

• Communication proficiency

• Customer/client focus

• Ability to work under pressure

• Supervisory Responsibility

• This position may supervise employees of the unit

Work Environment:

This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role routinely uses standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Required Education and Experience:

• High school diploma or equivalent

• 1 - 3 years’ experience in similar position

• Specialized training in catering

• Preferred Education and Experience

• Culinary school certificate or degree

• Microsoft Office Suite Required Eligibility Qualifications

• ServSafe Certification

• Choke Safety Certification

• Allergen Awareness Certification (MA)