Front of House Supervisor

For almost 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home.

REPORTS TO: GENERAL MANAGER

FLSA: NON-EXEMPT

POSITION SUMMARY: Assistant Managers are passionate about providing unforgettable experiences for our guests. Front-end management directs and oversees all activities in accordance with standardized policies in order to provide efficient, friendly services and profitable operations. Additionally, this role possesses an enhanced focus and dedication to the details of all FOH organization and service.

Essential Duties & Responsibilities

The essential functions include, but are not limited to the following:

• Maintains a cheerful, courteous disposition and a neat, clean and professional image
• Assists Regional Manager with management of FOH staff (may include: scheduling, staff conflict, documentation, hiring, termination, etc.)
• Responds to guest inquiries and provides assistance
• Helps with duties of other employees (i.e. host, server, food runner, etc.) when necessary because of an unexpected absence or extra volume
• Oversees organization, efficiency and policies pertaining to both office duties and service in the dining room
• Keeps up to date knowledge of food and beverage items on menu
• Supervises staff in terms of guest service, cleaning, and repairs to restaurant and grounds
• Performs daily inspections and periodic audits to check safety of equipment
• Responds to guest and community interests to develop marketing and advertising
• Enhances and strengthens guest relationships, both established and new
• Promotes cooperative effort, team spirit and good morale among employees
• Delivers excellent guest service including personally greeting, seating guests and touching tables during service
• Resolves complaints from guests in a polite, friendly manner always making sure we follow up with them when needed (also reporting all escalated situations to the Regional Manager)
• Works collaboratively with the management team, CDC and any other staff to drive the success of the restaurant
• Has a strong understanding of company background, core values and philosophy
• Adheres to all company safety and sanitation policies and procedures

Minimum Qualifications (Education, Experience, Skills)

• High School Diploma or GED graduate
• Food Handler Certification required
• Ability to handle stress under pressure
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail
• Ability to work independently, with minimal supervision
• Familiarity with 7 Shifts, Open Table, and/or Toast preferred

Physical Demands and Work Environment

• Ability to be flexible with job demands and open minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
• Ability to work varied hours/days as business dictates
• Ability to stand for up to 8-10 hours a day
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish

One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.