Front of house supervisor job description

Career and specialization

A front of house manager can work in a traditional restaurant or a hotel restaurant. It is not possible to become a front of house manager at the beginning of your career, as it is necessary to prove yourself and gain experience, specifically in the roles of head waiter or maître d’hôtel, before applying for the position. Lastly, the front of house manager can evolve and take on greater responsibility in larger dining rooms, more distinguished establishments or even become a restaurant manager.

Front of house manager: the tasks

• Managing the front of house team

In their management role, the front of house manager is responsible for the whole front of house team (waiters, commis, maîtres d’hôtel, head waiters, sommeliers…). He organizes the work, schedules working hours, and ensures that hygiene and safety rules are adhered to.

• Ensuring the restaurant is profitable

The front of house manager is also responsible for making sure the restaurant is profitable, in line with the objectives set by the management team. He is in charge of orders, stock removal, managing suppliers and cash registers.

• Ensuring the customer receives the warmest possible welcome

The front of house manager is also responsible for ensuring the customer receives the warmest possible welcome. They do this by monitoring the way in which each member of the front of house team works but may also welcome customers in person, give advice and converse with them to ensure that everything is going well.
Depending on the establishment in which they work, the front of house manager may need to make joint decisions with the restaurant manager, specifically with regard to the recruitment of the front of house team, choice of decoration, negotiating a group rate for prices etc.

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Job Introduction

We currently have an excellent opportunity for a Front of House Supervisor to join our team.

Reporting to the Chef Manager, you will manage the front of house operation including the employees and service standards. 

Role Responsibility

As a Front of House Supervisor you will be responsible for:

• The ordering of soft beverages, accurate cashing up after service, printing menus and weekly stock takes
• Managing the hospitality booking service including organising and delivery to the required standards
• Ensuring that excellent levels of service are being delivered to the customers during service
• Ensuring that all equipment used is in safe working order, checked regularly and any faults reported to management, ensure equipment is not used until safe
• Identifying and maximise up selling opportunities for profitable sales growth
• Actioning customer compliments by praising staff and resolve complaints satisfactorily, referring to your line manager where necessary
• Comply with all Sodexo Company policies and procedures and client site rules and regulations

The Ideal Candidate

The successful candidate for this role will have:

• Previous experience in a similar role
• Good financial awareness
• Possess good customer service skills
• Good organisational skills and a proactive team player
• Good communication skills – written and verbal
• The ability to demonstrate great team work
• RIPHH – Intermediate Food Safety Certificate

Package Description

JOB TITLE:                                       Dining Room Supervisor – Sergeant’s Mess

REPORTING TO:                               Food and Beverage Manager

(Dining Rooms & Functions)

PURPOSE STATEMENT:               

MAIN RESPONSIBILITIES

• Ensure dining rooms are tidy, clean and correctly prepared for each meal time.
• Deliver best possible standard of service to Mess members.
• Liase with kitchen staff to understand menu on offer.
• Supervise junior dining room staff.
• In conjunction with Deputy Food & Beverage Manager (Dining Rooms & Functions), prepare rosters for junior dining room staff to ensure adequate cover at all meals.
• Assist junior dining room staff in service of meals.
• Ensure charges to mess bills are delivered promptly to mess accounts clerks.
• Assist, as directed, in training of junior dining room staff.
• Identify training requirements for dining room staff to F&B Manager.
• Inform F&B Manager of any failings or complaints in meal service or any other defects or deficiencies as they occur.
• Make proposals for improvement to dining room service to F&B Manager.
• Deputise for Bar Supervisor as required.
• Act as a Functions Supervisor as required.
• Act as Mess Duty Manager during evenings and week-ends as rostered and in accordance with annex A (detailed below).
• Order, in a timely manner, any disposables or food items required in dining room to deliver a quality service.

• Maintain high standard of cleanliness and hygiene in area(s) of responsibility.
• Ensure all staff are properly dressed at all times as per Company Policy.
• Maintain staff discipline and conduct in strict accordance with Company policies and procedures.
• Clearance of dirty glasses/crockery/cutlery from public rooms.
• Adhere to Company Quality Control (QMS) procedures.
• Completion of any reasonable task as detailed by the Deputy Food & Beverage (Dining Rooms & Bars) Manager
• Undertake any other duties commensurate with post and salary.

ANNEX A

• When required, as indicated on the roster, the Food & Beverage Supervisor will act as Duty Manager. In addition to your normal dining room tasks you will be expected to:

• Deal with any queries from Mess members
• Answer the telephone
• Help arriving and departing guests
• Supervise bar staff
• Carry out checks as detailed by F&B Manager
• Ensure mess is maintained in a tidy and secure state
• Ensure dining rooms are ready for next meal
• Handover to Porter

About the Company

Sodexo and our clients are committed to safeguarding and promoting the welfare of children, young persons and vulnerable adults. Certain roles will require applicants to undergo screening appropriate to the post, including checks with past employers and the Disclosure and Barring Service (DBS) and/ or Disclosure Scotland (Scotland).

In the UK and Ireland, Sodexo employs some 35,000 employees to deliver integrated facilities management services to clients at over 2,000 locations in the corporate, healthcare, education, leisure, defence and justice sectors.

With an annual turnover of over £1bn, we provide everything from catering, cleaning and reception to security, laboratory and grounds maintenance services, enabling our clients to focus on their core business.

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