Front of the House Supervisor

Position Summary:

The FOH Supervisor is responsible for limited FOH general oversight and operational tasks, as well as ensuring the successful delivery of the Gibsons Restaurant Group’s philosophy, which is based upon four distinct core beliefs: Hospitality, Quality, Value and Family.
 

Essential Duties and Responsibilities:

• Participates in the community as a representative of the company.
• Responds to customer complaints and seeks management to resolve them in a way that ensures the customer will return again quickly and ensures that every customer leaves happy.
• Demonstrates and reinforces leadership behaviors necessary to gain employees’ loyalty, satisfaction and pride.
• Effectively assist management in creating schedules for staff three weeks in advance to allow staff to schedule their personal life accordingly and provide sufficient restaurant coverage.
• Occasionally opens and closes the restaurant ensuring appropriate housekeeping and presentation standards are adhered to following established procedures and checklists.
• Assist management in monitoring inventory and ensuring everything is adequately stocked 
• Conduct regular table touches to ensure all GRG service standards are met 
• Complies with all policies and procedures, current federal, state and local standards, guidelines and regulations as directed by the Manager
• Assist in recruiting potential employees through the ATS – full cycle onboarding and completion of all necessary functions (internal and external) and documents. 
• Communicate effectively, both verbally and in writing, to provide clear direction to the staff 
• May perform other duties as assigned. 

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skills and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 

Education and/or Experience:

Minimum of a high school diploma; Bachelor’s Degree or other four-year degree preferred.  One to three years of experience in a restaurant environment with at least one year of management experience preferred.
 

Skills:

Ability to communicate professionally verbally and in writing, with the public and with employees; ability to read and write English; ability to perform basic math skills including addition, multiplication, subtraction and percentages; ability to make sound business decisions; ability to analyze data and draw conclusions from the information at hand; ability to maintain composure and poise under pressure; strong computer knowledge and ability to learn new software programs.