Front of the House Supervisor

FOH Supervisor: Municipal Grand Hotel (opening May 2025)

Management Company: Midnight Auteur

Sector: Luxury Independent Hotel

Property Description: 44 rooms, a restaurant, two bars, a pool, and delicious cocktails from the founders of Death & Co and The Ramble Hotel

Reports to: Director of Outlets

About Midnight Auteur

Midnight Auteur was born from the successful partnership between The Ramble Hotel in Denver and Death & Co, which began almost six years ago when the storied bar opened its second location in the lobby of The Ramble Hotel. Our new hospitality company was created with a shared intention among founders to build and operate hotels that immerse guests fully and seamlessly between social spaces and retreats – offering a setting fit for both celebration and sanctuary. The cocktail anchored experience at The Ramble Hotel, one in which the lobby is interchangeable with the bar, resulted in numerous accolades and awards, including Esquire’s Best Bars in America in 2019, North America’s 50 Best Bars in 2022 and noted by Condé Nast Traveler as ‘the hotel for people who are sick of other hotels.’

As a company, we hold a deep and obsessive reverence for the all-day lobby bar, which is the foundation of Midnight Auteur. We love immersing our team and guests in a vibrant, celebratory experience that only a hotel lobby bar can appropriately capture. We're passionate about the community created and the hospitality shared over a coffee or cocktail while remaining equally committed to providing a luxury respite for our hotel guests.

Altogether, the Midnight Auteur team is passionate about actively evolving hotel, cocktail, and culinary culture, being a progressive and forward-thinking operator, and positively impacting its communities. We look forward to hearing from you!

Cheers

Our Purpose

We create meaningful experiences and connect people through modern classic hotels, anchored by vibrant bars and restaurants.

Our Niche

We operate luxury, independent hotels. We aim to attract guests (and employees) who appreciate great design, food and drink – hosted within a vibrant environment, rich with local culture and accompanied by warm hospitality.

The Role

The FOH Supervisor has a strategic mindset to deliver exceptional dining experiences and hotel stays through hospitality, collaboration and creative problem solving. They will oversee the day to day food and beverage operations but will also work closely with the hotel team to surprise and delight guests in all spaces. In addition to being responsible for the execution of all day-to-day operations, they are active in training and educating, driving profitability and financial performance, staffing, and guest satisfaction. The Service Manager embodies our core values, connecting with guests and co-workers in a professional manner, ensuring excellence in service and responding quickly and thoughtfully to both staff and guest needs.

What You Will Do

• Curiosity – We learn and improve through active observation.
• A.B.K - We anticipate, prepare and execute with intention.
• Communication – We remove barriers through purposeful communication.
• Thoughtful – We engage with purpose and care.
• Connection – We build relationships and host with intuition, empathy and transparency.

Teamwork & Communication:

• As a key ambassador for Midnight Auteur, the FOH Supervisor is expected to act in a professional manner and represent the hotel graciously whether you are in house, traveling on behalf of the company, or at industry events.
• Maintain a reasonable response time for all communication. At minimum, a confirmation (by email, slack, text, or call) same day with a timeline regarding a full response.
• Maintain a reasonable schedule with flexible availability, including days, nights, weekends, and holidays when necessary.
• Weekly communication with staff (recaps):
  • VIP’s, hospitality opportunities, general “housekeeping” notes
  • The week ahead and the week past performance and highlights
• Attend weekly Management Meetings in person or via phone
• Weekly “Alignment” meeting with Director of Outlets
• Bi-Weekly “Alignment” call with Director of Outlets and Head Bartender
• Assist GM, Director of Outlets and Executive Chef with the organizations of special events, buyouts, off site events, etc.
• Serve as the primary liaison between the culinary, bar, front-of-house teams and our guests to ensure seamless service execution.
• Communicate effectively with all levels of management to forecast needs and resolve challenges.

• Maintain patron satisfaction by monitoring, evaluating, and auditing beverage, food and service offerings; initiate patron program improvements; cultivate relationships with preferred patrons; maintain good community relations.
• Maintain and oversee quality standards in drink preparation and service
• Implement company policies and standard operating procedures (SOPs and Steps of Service) in tandem with the Director of Outlets; evaluate and improve such policies and SOPs.
• Provide a strong sense of leadership in all Front of House (FOH) and Back of House (BOH) activities - coach, teach, delegate, lead.
• Respond immediately and directly to all customer complaints. Every negative comment or reaction will be addressed by a manager and no customer leaves unhappy.
• Daily monitoring of staff appearance, cleanliness, arrival time, tools etc.
• Monitor restaurant, bar and kitchen flow regarding timeliness during business hours and assist when and where needed.
• Assist in training new hires by guiding them through training trails, answering their questions, providing workflow advice, and teaching them MA’'s expectations, steps of service steps, and standards operating procedures.

• Greet guests upon arrival, by name when possible and ensure all aspects of their visit are met and exceeded.

• Contribute to maximizing company profitability with a target margin consistent with annual projections. Establish and monitor financial cost controls (ordering, pricing, inventory, and loss management)
• In collaboration with the Director of Outlets, manage Municipal Grand’s wine list and lead team training on the wine program.
• Ensure all equipment and facilities meet the highest standards of cleanliness, organization, and functionality.
• Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment.
• Maintain COGS and inventory through Restaurant365: monitor weekly, monthly, and annual COGS to budget
• Ensure we are maximizing labor hours to service and guest needs
• Creation of daily and weekly cleaning duties as well as open and closing responsibilities for each culinary position.
• Implementation of staff education (product knowledge and tastings, menu changes, service standards, purveyor visits, quizzes etc.).
• Schedule and lead staff meetings, training sessions, and planning reviews in collaboration with Director of Outlets and Head Bartender.
• Engage in proactive relationships with our neighbors, hotel guests, vendors and repeat guests.
• Responsible for writing, implementing, and grading tests and quizzes.
• Maintaining organization of all guest facing spaces and service related storage areas.,
• Execute server, host, barista, support staff interviews, hiring, onboarding, and training in collaboration with the Director of Outlets.
• Implement and uphold disciplinary action, when necessary, as directed by GM, Director of Operations and Human Resources
• Assist GM, Director of Outlets, and Executive Chef in developing and implementing strategies to increase year over year sales.

• Establish sanitation standards and procedures that comply with health and legal regulations with the advice of the company.

Note: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job.

• Knives and other sharp tools
• Chemicals and other cleaning products
• Raw and fresh foods

• Necessary bar & kitchen equipment

• Heavy lifting up to 50 lbs
• Walk-in coolers and freezers
• Trash and Recycling Access

• Execution of service under various conditions of heat and stress

Career Experiences

• You have experience as a manager, sommelier, host, or Maitre ‘d in an upscale cocktail bar, restaurant or luxury hotel for a minimum of 2 (2) years.
• Bachelor’s degree: or related relevant years of experience is required.
• Proficiency of the English language in reading, writing and verbal communication. Secondary language is great, but not required.
• You have led or participated in restaurant or hotel openings. (Preferred)

• Technological literacy is a plus.

Leadership Attributes

• Leader of People: FOH Supervisor title implies a certain standing and status, but this rank must be earned daily. Inspires and earns respect through actions, not through a job title – both with team members and guests.
• A Hands on Leader: Takes a hands on approach to training, coaching and accountability. Ready and willing to work alongside floor staff and other departments in service if and when necessary.
• Hospitable: Has a passion for hospitality (both inside and outside of the hotel) - which is the “the friendly and generous reception and entertainment of guests, visitors, or strangers.”
• Strong interpersonal skills: Able to develop rapport and find common ground with team members across all departments.

• 50% Paid Medical, Dental and Vision Insurance
• Paid-Time-Off

• Eligible to participate in the company 401k program. The company does not currently match contributions.

• The FOH Supervisor reports directly to the Director of Outlets daily and collaborates with the leadership team as needed.