Front of House Restaurant Supervisor - Oasis Grill

Overview

The Front of House Restaurant Supervisor is responsible for overseeing the daily operations of the front-of-house team, ensuring exceptional guest experiences, and maintaining smooth service operations. This role involves managing staff, assisting with customer service, ensuring compliance with health and safety standards, and supporting the restaurant management team in delivering a high-quality dining experience.

• Guest Experience and Service Excellence: greeting and interacting with guests to ensure a positive dining experience from arrival to departure; monitor guest satisfaction, handle complaints, and resolve issues promptly and professionally; ensure front-of-house staff provide excellent service and uphold restaurant standards; maintain a welcoming and hospitable atmosphere.
• Staff Supervision and Training: supervise front-of-house staff (servers, hosts/hostesses, bartenders, bussers); assist in recruitment, training, and development; provide ongoing coaching and performance feedback; monitor performance and enforce attendance, grooming, and uniform standards.
• Operational Management: coordinate daily front-of-house operations, manage seating chart and reservations to optimize turnover and minimize wait times; ensure proper table settings, cleanliness, and organization of dining and waiting areas; oversee cash handling and POS accuracy.
• Health, Safety, and Cleanliness: maintain clean, organized, and safe front-of-house areas; ensure compliance with health and safety regulations; conduct regular safety and cleanliness inspections and address issues promptly.
• Team Collaboration and Communication: communicate with kitchen, management, and other staff to ensure smooth service and accurate orders; brief daily pre-shift meetings on guest expectations, staff assignments, and updates; communicate special requests, menu changes, and promotions.
• Inventory and Supplies: monitor front-of-house supplies and ensure adequate stock; assist with inventory tracking and ordering to avoid overstocking.
• Problem-Solving and Conflict Resolution: address guest concerns and staff conflicts calmly and professionally; resolve issues to maintain customer satisfaction and a positive work environment; respond appropriately to emergencies and health and safety incidents.
• Administrative Duties: assist with scheduling front-of-house staff and help prepare daily, weekly, and monthly reports on guest satisfaction, sales, and staff performance.

Education
High school diploma or equivalent (required). Degree in Hospitality Management or related field (preferred).

Experience
Proven supervisory or lead experience in a restaurant or hospitality setting; experience with customer service and staff management in a fast-paced environment; familiarity with POS systems and restaurant management software.

Skills
Strong leadership, communication, and interpersonal skills; excellent organizational and multitasking abilities; ability to resolve conflicts and handle guest complaints with tact and professionalism; solid understanding of health, safety, and sanitation standards; high attention to detail and commitment to service standards.

Certifications
Food Safety certification (may be required depending on location);
First Aid/CPR certification (preferred).

Ability to stand for long periods; ability to lift up to 25 pounds occasionally; ability to work in a fast-paced and noisy environment.

Restaurant setting, including during busy hours, weekends, and holidays. Must handle stressful situations professionally.

Benefits (subject to company policies and location).

No one Job Description, for any position, can encompass all responsibilities. This document is a summary of major responsibilities and does not restrict management rights to assign duties. This document does not create an employment contract, other than an at-will relationship. I have read and understand the above.