Food and Beverage Front of House Supervisor

Front Of House Supervisor

The Front of House Supervisor is responsible for overseeing daily concessions and catering operations to ensure exceptional guest service, efficient service delivery, and compliance with company standards. This position supervises front-of-house team members, coordinates event and concession activities, supports operational excellence, and serves as a key liaison between guests, catering staff, culinary teams, and management.

Key Responsibilities

• Ensure outstanding customer service is delivered at all concession stands, catering events, and service locations.
• Monitor guest interactions and resolve customer concerns promptly and professionally.
• Maintain service standards to ensure a positive guest experience.
• Support high-volume food and beverage operations during events, meetings, games, concerts, and special functions.
• Coordinate front-of-house activities to ensure efficient service flow and event execution.

• Supervise concession attendants, cashiers, catering servers, runners, and other front-of-house staff.
• Assign work duties and monitor staff performance throughout shifts.
• Train team members on customer service standards, food handling procedures, cash handling, and workplace safety.
• Provide coaching, guidance, and performance feedback.
• Assist with scheduling and staffing adjustments based on business needs.

• Oversee concession stand operations, including setup, service, restocking, and closing procedures.
• Coordinate catering event service according to event orders and client specifications.
• Ensure food and beverage presentation meets organizational standards.
• Monitor inventory levels and communicate supply needs to management.
• Support event setup, service, and breakdown activities.

• Ensure proper cash handling, point-of-sale (POS) operations, and transaction accuracy.
• Assist with cash reconciliation and end-of-shift reporting.
• Monitor compliance with company cash management procedures.
• Investigate and report discrepancies as required.

• Ensure compliance with food safety, sanitation, alcohol service, and workplace safety regulations.
• Conduct routine inspections of service areas to ensure cleanliness and organization.
• Enforce company policies and operational procedures.
• Report accidents, incidents, maintenance concerns, and safety hazards promptly.

• Complete operational reports, inventories, and shift documentation.
• Assist management with staffing plans, training records, and operational audits.
• Participate in pre-event meetings and post-event evaluations.
• Support continuous improvement initiatives and guest satisfaction programs.

Qualifications

• Associate's degree in Hospitality, Business, or related field preferred.
• Food service, concessions, catering, hospitality, or event operations experience.
• Previous supervisory or leadership experience preferred.
• Experience with POS systems and cash handling procedures.
• Knowledge of food safety and sanitation regulations.

Required Skills & Competencies

• Leadership and team development
• Customer service excellence
• Conflict resolution
• Communication and interpersonal skills
• Problem-solving and decision-making
• Organizational and multitasking abilities
• Cash handling and basic financial accountability
• Attention to detail
• Ability to work in a fast-paced environment

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequently lift and carry up to 4050 pounds.
• Ability to bend, reach, push, pull, and move supplies and equipment.
• Capability to work long shifts during events and peak business periods.

Working Conditions

• Fast-paced concessions, catering, hospitality, and event environment.
• Indoor and outdoor event venues as required.
• Exposure to crowds, varying temperatures, and high-volume service periods.
• Evening, weekend, holiday, and special event availability required.