Position: FOH Specialist Support

Location: Remote (travel required)

Hours: Full Time

Salary: $85,000/yr

Pay Frequency: Weekly – Direct Deposit

What We Offer You:

• Generous Compensation & Benefits Package

• Health, Dental & Vision Insurance

• Company-Paid Life Insurance

• 401(k) Savings Plan

• Paid Time Off: Vacation, Holiday, Sick Time

• Employee Assistance Program (EAP)

• Career Growth Opportunities

• Various Employee Perks and Rewards

Job Summary

The FOH Specialist Support Team reports to the Operations Support Leader Overseeing daily operations, ensuring client and customer satisfaction, assisting with staff. Key duties include assisting staff, training, handling customer service and complaints, assisting with event planning and setup, and maintaining company standards for safety and sanitation.

Essential Functions

• Responsible for the quality of all food products and ensure that standards are met.

• Oversight of front of house colleagues, schedules and training.

• Oversight of all aspects of catering operations.

Operations

• Staff management: Schedule, train, and supervise front-of-house staff, ensuring productivity and adherence to company standards.

• Customer service: Ensure excellent customer satisfaction by overseeing dining services, responding to complaints, and interacting directly with guests.

• Event coordination: Assist the General Manager with planning and executing catering events, including setting up and breaking down events, and potentially meeting with clients to review event requirements.

• Operational oversight: Manage daily operations for both front and back of house areas, which may include financial recordkeeping, inventory, and purchasing supplies.

• Quality control: Ensure company standards for safety, food handling, sanitation, and productivity are maintained.

• Equipment and supplies: Inspect equipment and supplies, arrange for repairs or purchases, and ensure quality control for all incoming products.

• Plan, execute and coordinate various catering events according to specific client standards in conjunction with the Chef or General Manager.

• Provide direct oversight of catering services to ensure client and customer satisfaction.

• Meet with prospective clients to review all aspects of event requirements and execution inclusive of but not limited to menu creation, set-up/breakdown requirements and scheduling.

• Manage and assist in the set-up and breakdown of catering events to include seating arrangements, decorations and food displays. Direct & supervise staff in execution of events.

• Inspect supplies, equipment, or work areas to ensure conformance to established standards and/or arrange for equipment purchases or repairs.

• May purchase food and/or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.

• May determine staff requirements and scheduling to ensure timely delivery of services.

• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.

Financial

• Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines.

• May analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

• Responsible for inventory management.

• Submit financial reporting to the corporate office per NexDine guidelines.

• May assist operations in financial recordkeeping.

People

• Responsible for management of unit staff.

• May instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

• Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.

• May perform other duties and responsibilities as assigned.

Skills/ Aptitude

• Communication Proficiency

• Customer/Client Focus

• Ability to Coach & Develop

• Problem Solving/Analysis

• Ability to work under pressure

Supervisory Responsibility

This position may manage, in conjunction with his/her direct supervisor, employees of the unit.

Work Environment

This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role routinely uses standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Required Education and Experience

• High school diploma or equivalent

• 3 - 5 years' experience in food service management

Preferred Education and Experience

• Hospitality school certificate or degree

• Microsoft Office Suite

Required Eligibility Qualifications

• ServSafe Certification

• Choke Safety Certification

• Allergen Awareness Certification (MA)