The Front of House Supervisor is responsible for the daily operation of a full service restaurant with the major focus being guest satisfaction. This is a front of the house, direct guest-facing, hands-on position requiring the ability to train and manage a staff of up to 25 people while performing a specific job task in the operation (host/hostess, buss, serve, bartend, bar back).
The supervisor will work solely from the restaurant floor and is responsible to appropriately interact with as many guests as possible to ensure guest satisfaction as wells make sure the restaurant FOH is operating under the guidelines of Boyne's Brand Standards. Supervisors must have strong communication skills and be comfortable talking to our guests during positive and negative experiences. They must have strong knowledge of POS operation, and be able to reconcile the days sales at the end of the shift. Supervisors are responsible for confirming all opening and closing sidework has been done, complete end of day cash out reconciliation with staff, and secure the restaurant.
The supervisor role requires you to be physically able to spend the majority of their work day on their feet and be able to push, pull, and lift up to 50 lb. The shifts are both days and nights and include weekends and holidays. A typical work week will be between 40-50 hours, with more time being needed during periods of extremely heavy business. The person must be professional and have the ability to maintain their composure during pressure situations resulting from business levels and time constraints. The Camp supervisor acts as the MOD in the absence of the Camp Manager.
This position reports directly to the F&B Manager or the Director of F&B.
Job duties include (these duties are not an exhaustive list of all duties that may arise based on business needs):
Qualified candidate will have three or more years of restaurant experience in multiple capacities. Supervisory roles helpful.