The FOH Supervisor is an integral part of the F & B Management Team and plays an important role in the development and execution of short and long-term strategic planning. Under the direction of the Front of House Manager, is responsible for overseeing all FOH Associates and cash management. Most importantly, this position requires the utmost cooperation with the FOH & BOH staff, Marketplace staff, and members of management. The FOH Supervisor will assist in training new hires and adhere to all company policies and procedures. Will also assist the front-of-house manager in running the daily operations of the FOH. Continuously works to improve and maintain the special ambiance and concept of “Queen Creek Olive Mill.”
General Responsibilities
Company Policies and Procedures
- Adhere to all policies, procedures, standards, Company Handbook rules and regulations, specifications and guidelines, inventory control procedures, equipment preventative maintenance programs, cash control policies, opening/closing procedures, security guidelines, sanitation and safety requirements, training programs, and customer service levels as they relate to your specific store location or department
- Assist with scheduling staff for day-to-day needs and special events to ensure that all positions are adequately staffed when and as needed.
Job Specific Responsibilities
- FOH Supervisors are responsible for ensuring that the FOH team meets our company's expectations regarding customer service.
- Assist the FOH Manager in ensuring the FOH Associates are dressed according to their positions. Review the Company Dress Code for reference.
- Monitor and observe guest’s dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests and handle all customer concerns personally. Contact the FOH Manager if you cannot solve customer complaints or issues.
- Apply discounts following the QCOM Discount Policy and procedures. Also, assist in refunds and/or exchanges to ensure customer satisfaction. If any issues arise that cannot be resolved, please seek the assistance of the Front-of-House Manager.
- To sell food effectively and properly at the expo, you must be familiar with all QCOM product offerings, menu items, ingredients, and daily specials.
- Smile and maintain a good attitude when interacting with customers. Thank each guest for coming in and visiting us, and invite them to return.
- Dress to impress and separate from associates to give customers a sense of management and title.
- Personally greet every customer, make our guests feel comfortable and welcome, and let them know you are there to take care of them.
- Always move with a “Sense of Urgency”
- Assist with the training of new associates as per our training policy
- Fully understand the operation of the Point of Sale (POS) system associated with cafe and retail products. Scan or ring up items, honor specified coupon(s), process gift cards, give discounts, collect payments, and make changes. Bag and wrap items as necessary
- Be ready and willing to assist fellow FOH and Marketplace associates when necessary
- Under the direction of the Front of House Manager, develop, plan, and carry out marketing, advertising, promotional and merchandising activities as required
- Work with staff to create an atmosphere of excitement as it pertains to the up-selling of synergistic menu options or products throughout the store, i.e. suggesting a wine pairing with the purchase of a meal or the purchase of the special of the month/day.
- Direct staff to ensure all MCES guidelines are adhered to at all times
- Responsible for ensuring that the FOH staff is serving correct portions related to menu offerings (gelato, wine, beer, etc.)
- Ensure that the FOH staff is completely familiar with all product offerings, menu items, daily specials, retail products, the company mission, and facts about extra virgin olive oil.
- Delegate tasks efficiently and promptly to keep up with the volume of restaurants.
- Ensure that the staff is fully aware of all promotions, exclusive discounts, and upcoming events by being aware of the company calendar.
- Ensure FOH cleanliness standards are followed by completing and continuously improving daily opening and closing checklists. Ensure they are visible to the F&B management Team and President for daily and weekly review.
- Be available to fill in as needed to ensure the efficient operations of the mill, as directed by the Front-of-House Manager. Support counter or kitchen staff during peak periods or when scheduling conflicts arise.
- Be observant of guests' dining experience. Ensure guests are satisfied with our food and service. Respond promptly and courteously to any requests. Inform the F & B Management Team of any complaints or unsatisfied customers so the issue can be corrected and the guest leaves satisfied.
- As directed by the Front-of-House Manager, the Supervisor ensures that the par levels of all internal or externally purchased products are maintained and at adequate levels. Line checks must be conducted to ensure freshness.
- Monitor all refrigeration equipment for cleanliness and ensure that it is in working condition through personal inspection. Notify the Front-of-House Manager of any equipment malfunction.
- Recognize, suggest, and implement opportunities to improve profitability through creative merchandising techniques.
- Continuously monitor all counter activity to ensure all things are running efficiently. If bottlenecks occur, redeploy associates as needed.
- Supervisors are responsible for coordinating breaks and additional side work, as directed by the Front of House Manager, on a daily checklist.
- Make sure all merchandising signs are accurate and in their respective locations. If any incorrect signage is found, notify the Front of House Manager or immediately change it.
- Ensure all open checks are closed before closing out all registers, and ensure the credit card batch is closed at the end of the day.
- Be sure employees are clocking in and out at the correct scheduled times
- Count all opening cash bags, drop deposit bags, and terminal bags for accurate cash counts, and complete Form 0013 Cash Audit Log to ensure proper end-of-day deposits and opening cash are correct. Follow cash handling policies at all times
- Count safe and record balance in the safe audit book at store opening and closing. The FOH Manager is to be notified immediately of any discrepancies
- Maintain a “culture” in the FOH that is friendly, high energy, and fun while ensuring all responsibilities of the FOH team get completed
Qualifications
- Be at least 23 years of age or older
- Must have 2 years of FOH management experience
- Possess an up-to-date food handler permit or credential for the county where he/she is employed.
- Be able to cope with the stress of seasonal sales activity and hours
- Be able to work in a standing position for long periods of time (up to 12 hours)
- Time Management: work with employees, customers, and management, create schedules, order supplies and write reports. Time management is essential to make sure everything gets done.
- Math and Budgeting: Develop and maintain your particular budgetary responsibilities. You will need to be confident in using math skills to ensure you know where your company's money is going.
- Analytical Skills: You will also need analytical skills to solve problems that may arise during a typical workday.
- Excellent critical thinking & decision-making skills
- Customer Service Skills: Customers will ask to speak to the Manager. How you interact with customers is crucial for repeat business, employee morale, and your company's health. Great customer service skills will help you solve issues before they become problems and help foster customer loyalty
- Knowledge of computer applications, including our POS system
- Be able to communicate and understand the predominant language(s) of your department
- Be able to reach, bend, stoop, and frequently lift up to 50 pounds
- A passion for the culinary sciences and team building.
Job Type: Full-time
Pay: $48,000.00 - $55,000.00 per year
Benefits:
- 401(k) matching
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Restaurant type:
- Fast casual restaurant
- Quick service & fast food restaurant
Shift:
- Day shift
- Evening shift
- Morning shift
- Night shift
Weekly day range:
- Every weekend
- Monday to Friday
- Rotating weekends
- Weekends as needed
Ability to Commute:
- Queen Creek, AZ 85142 (Required)
Ability to Relocate:
- Queen Creek, AZ 85142: Relocate before starting work (Required)
Work Location: In person