FOH Supervisor Responsibilities

TITLE: FOH SUPERVISOR

REPORTS TO: CSM > GENERAL MANAGER

REQUIREMENTS:

• Must be able to potentially attend manager meetings every month for an hour
• Must be able to work as a team player with upper management, co-supervisors and all other staff members
• As a supervisor you may have to stay later than scheduled and/or cover shifts that you might not have been originally scheduled for
• Be available over groupme when at work and check intermittently otherwise
• Health Card - Stay up to date on your Harrison County Food Handlers card.

REQUEST OFF/CALL OFF POLICY:

• Tardiness - Always reach out to the AM Supervisor if you are running late for your supervisor shift. If you are the AM Supervisor, reach out to the GM
• Time Off For any time off for more than two consecutive days you must give a month’s notice so that the shifts can be properly covered (through sfly AND talking to scheduler) All other quests must be entered into the system at least two weeks in advance. Requests entered before the allotted time frame may not be honored, Reach out to the scheduling supervisor if there are extenuating circumstances.
• Call Offs will be made to the Supervisor on Duty for your scheduled shift - at least 3 hours prior to the start of the shift, unless it is an emergency call off. If you are the Supervisor for that shift & no coverage could be found, your call off will be made to the General Manager.

JOB DESCRIPTION/EXPECTATIONS:

• Be a trustworthy key holder
• Responsibly close down and lock up at the end of closing shifts
• Monitor employee drinking after the shift. Do not stay open just for employees to drink at the bar
• Promptly lock up after last customer is out of store and dishes are finished
• Remain in the building until all dishes are cleaned and put away
• One other person must stay with you to lock the door. No exceptions
• When opening, complete all opening supervisor tasks and prepare the restaurant for the night shift
• All opening tasks in the supervisor binder must be completed daily
• If we are abnormally busy in the morning you may not leave the restaurant until all stations are stocked, restaurant is cleaned and restaurant is ready to go for evening shift
• Execute sections every morning shift
• Make cuts as necessary
• In a management position there is ZERO tolerance for being involved in any kind of drama
• Issues discussed among supervisors or in supervisor meetings are not to be discussed with any other employees or with other supervisors around employees
• Do not share details of any write ups or employee issues with any employees not directly involved
• If you are frustrated with someone or something going on during your shift do not pull other employees outside and talk with them about it. This only cultivates a dramatic environment which we have absolutely no time for.
• Address issues with other employees as quickly as possible, whether a verbal correction, warning, write-up, etc.

• Be responsible for all other FOH employees during your shift
• It is ultimately the supervisor’s responsibility to make sure that all FOH employees are doing their job correctly
• Writing up employees for tardiness, not showing up, not doing their daily tasks, acting inappropriately etc
• This must be done consistently and fairly. If you write someone up for not completing their outs you must consistently check all employee outs and write up all employees who fail to complete
• Make cuts as needed. Do not make cuts before peak times/rush. The main concerns with labor are hosts. It is important to maintain a balance between labor and customer service
• On nights when there is only one supervisor you must be in a section where you are not overwhelmed and still available to complete supervisor duties
• Be able to keep personal relationships and friendships from affecting doing what is best for the business
• Be able to make decisions about what is best for the business even when it may anger or upset other employees
• Maintain an EXCELLENT level of customer service
• Talk directly with any dissatisfied or angry customers. Find out what you can do to make the experience better
• You must never lose your cool with a customer. Even when a customer is angry you must maintain your composure and a professional attitude. If the situation is escalating and you feel as if you cannot calmly handle the situation alone you must ask another manager to help.
• If you see any server struggling to provide excellent customer service adjust as needed
• Any customer service issues must be brought to the attention of upper management
• Be a liaison between the front of house and kitchen
• Bring any food problems to the attention of the kitchen supervisor
• Communicate with the kitchen in a professional and effective tone
• Make sure all remakes are accounted for in the P.O.S.
• Oversee all FOH Closing Activities
• Ensure that all FOH (servers, hosts, bussers, ect.) checklist tasks are completed satisfactorily before doing employee’s cash out. The shift supervisor will be responsible for all tasks left incomplete or unsatisfactorily completed
• Under no circumstance should any employee be at the bar or drinking while still on the clock.
• Complete all employee cash outs. Correctly document all tip outs. Double count every single tip out and be sure totals match.
• Correctly complete cash drop each night
• Complete supervisor checklist before locking up each night

Job Types: Full-time, Part-time

Pay: From $4.50 per hour

Benefits:

• Employee discount
• Flexible schedule
• Paid training

Experience level:

• 1 year

Restaurant type:

• Casual dining restaurant
• Fast casual restaurant

Shift:

• Day shift
• Night shift

Weekly day range:

• Weekends as needed

Experience:

• Quick Service Servers: 1 year (Required)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person