Front of House Supervisor

JOIN OUR TEAM!

We are proudly managed by O’Reilly Hospitality Management, LLC ("OHM")

At OHM, we are:

• A forward-thinking (and growing) company offering opportunities to engage your passions through sustainability efforts, health & wellness, community
  involvement, & philanthropic outreach efforts.
• Committed to empowering Team Members throughout all levels of leadership. Every Team Member has the opportunity to contribute in a unique way, making a real impact.
• Seeking supportive, collaborative, detailed-oriented people to join our team!

At OHM, we offer:

• 401(k) & Roth 401(k) with company match – full-time and part-time Team Members are eligible!
• Health, Dental, Vision & Life Insurance 
• Paid Time Off, including Paid Parental Leave
• Growth Potential and Career Advancement
• Hotel/Restaurant Travel Perks & Discounts!

Never wait for a paycheck again! OHM Team Members can sign up for earned wage access through DailyPay on day one!

Now Hiring: Front of House Supervisor
Location: Moxy Springfield Downtown

Essential Responsibilities:

• Leads, trains, and mentors FOH staff, including recruitment and hiring, coaching development, performing evaluations, and progressive discipline.
• Collaborates on the creation, management, and operation within departmental budget and expense plans.
• Executes all front-of-house functions during opening and/or closing shifts, including customer relations, supervising all front-of-house staff members, maintaining an appropriate restaurant ambiance, operating and maintaining the POS system, and quality assurance of all food and beverage items.
• Responsible for driving sales, steps of service, and guest satisfaction.
• Enforces compliance with all employment policies and oversees cleanliness of the restaurant and safety of guests at all times.
• Directs work for team members, including setting hours and weekly schedules and assigning tasks before, during, and after open hours of the restaurant.
• Creates a fun, safe environment by following our core values and operational goals, implementing contests, theme nights, and creating incentives for team members.
• Understands, manages, and practices safe food handling procedures.
• Demonstrates a passion and working knowledge of food, liquor, beer, and wine.
• Teaches beverage and menu item specifications to team members.
• Demonstrates a passion for service to guests, maintaining a guest-first focus.
• Supports team member recognition and engagement programs.
• Sets and shares goals with the team; monitors and tracks progress to financial and personal goals.
• Clarifies roles and responsibilities, priorities, and expectations of the team.
• Manages safe alcohol serving certifications; upholds all safe alcohol serving guidelines.
• Uses resources and tools appropriately (menu item counts, waste sheets, cleaning checklists, etc.).
• Conducts line checks before each shift (tastes everything, checks temperatures/portions, verifies utensils).
• Monitors ticket times throughout the shift.
• Assists with inventories, orders, and controls liquor, beer, wine, and food.
• Achieves liquor costs; connects daily cost management with P/L achievement.
• Achieves labor costs; monitors business flow.
• Maximizes team member productivity without sacrificing guests' needs.
• Embraces O’Reach, Green Team, Guest Service, Team Member Satisfaction, and Safety culture.
• Performs other duties and responsibilities as required or requested.

Skills & Abilities:

• Proficient with Microsoft Office suite (Word, Excel).
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Pleasant, polite manager who maintains a neat and clean appearance.
• Ability to motivate team members to work as a team to ensure that food and service meet appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Strong leadership, management, organizational, and communication skills.
• The ability to spot and resolve problems efficiently.
• Excellent verbal and written communication skills.
• The ability to deliver results.
• The ability to work well with, as well as motivate, a variety of personality types and maintain tact and diplomacy throughout all interactions.
• The ability to multitask and prioritize.

Education & Experience:

• Previous front-end management experience in food service, restaurant, and/or other related fields.
• Bachelor’s degree preferred, but not required.
• Minimum two years of restaurant management experience preferred.
• Proficient in Microsoft Office Suite (Word, Excel) and common brand-specific POS systems.

Hours:

• Due to the nature of the business, scheduling may vary and include nights, weekends, and holidays.

Physical Requirements of the Position:

• Light Work: Exerting up to 40 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or a negligible amount of force constantly to move objects. Requires walking or standing to a significant degree.
• Occasionally may be required to lift in excess of 50 pounds.

Physical Activity of the Position:

• Climbing, balancing, stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, picking/pinching with fingers, typing, grasping, feeling, talking, hearing, repetitive motion.

O’Reilly Hospitality Management, LLC, is an equal opportunity employer. Employment selection and related decisions are made without regard to age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, protected veteran status, or other protected classifications.