FOH Restaurant Supervisor

Overview

These are the key responsibilities and expectations for the Restaurant Supervisor/Front of House (FOH) Supervisor. Subject to change or pivot during Golf Tournaments/Banquets according to Manager Leads.

Shift Lead during opening/closing shifts at The Bill Wright Golf Complex at Jefferson Park. The Restaurant Supervisor/FOH Shift Lead serves as the acting manager on duty (MOD) responsible for maintaining service standards team accountability cleanliness guest satisfaction and end of shift procedures.

Current Washington State M.A.S.T and Washington Food Handlers Card required.

Leadership & Communication

• Serve as the point of contact for all FOH staff and guests during the shift.
• Complete Check in with BOH (back of house Lead) and FOH team reviewing any new features 86 items etc.
• Maintain clear and professional communication with BOH leadership especially chef and kitchen staff.
• Lead by exampledemonstrate proper service standards professionalism and guest engagement.
• Ensure all staff are aware of side work or end of shift closing duties or added cleaning assignments before the start of closing procedures.
• Communicate any issues that happened during the shift with Kitchen Manager or Food & Beverage Director.

Guest Service & Experience

• Keep eyes on the dining room bar and patio as well as visits with golf course staffing including Bev Cart Server and Snack Shack Staff consistently throughout the day to monitor staff or guest needs and satisfaction.
• Address guest concerns promptly and professionally and communicate with golf course assistant pros or head golf professional regarding golf side incidents or safety concerns.
• Ensure guests are greeted serviced and turned efficiently.
• Monitor and support servers with table maintenance bussing and restaurant cleanliness.

Staff Management & Oversight

• Assign and follow up with side-work duties to servers bartenders snack shack and bev cart staff.
• Verify all side-work has been properly completed before releasing staff.
• Conduct end-of-shift check-ins to ensure staff are leaving the workspace organized and clean.
• Ensure Opening/Closing Checklist are being adhered to by all staff members.

Financial & POS Responsibilities

• Verify that all opening tills are properly stocked with starting cash amount
• Ensure no open checks remain in the POS system before closing.
• Make sure all servers and bartenders complete drops and Food & Beverage Director made aware of any short drops

Facility & Cleanliness Standards

• Inspect all FOH areas (dining room bar patio bev cart snack shack restrooms) for cleanliness and reset.
• Ensure all lights TVs and music are turned off according to closing protocol.
• Verify trash and recycling have been taken out and all floors swept and mopped.
• Confirm all doors are locked and alarm systems set.

Reporting & Follow-Up

• Communicate any incidents or notable events to Kitchen Manager Food & Beverage Director or Head Golf Professional via call or text before end of night.
• Note any inventory shortages or items needing restock for the following day.

Professional Standards

• Arrive on time and maintain a clean professional appearance.
• Uphold The Views values of Hospitality Teamwork and Consistency.
• Maintain a calm and positive demeanor under pressure.
• Foster a closing environment that is efficient respectful and team oriented.

Benefits

• Pay ranging from $25-$27 per hour tips
• (DOE) Includes Golf Privileges and Pro Shop Discounts
• Employee Assistance Program (EAP)
• 401k (19)
• Holiday Pay
• Paid Sick Leave

Required Experience:

Manager