FOH Operations & Guest Experience Leader

Holmen Lofoten; Norway; On-site; NOK 520,000 - 640,000; Full time

Job summary

Holmen Lofoten is seeking a proactive Front-of-House supervisor to oversee nightly dining service, ensure guest satisfaction, maintain service standards, and optimize staffing levels for each shift.

You will coordinate closely with the kitchen, train new FOH team members, manage guest feedback and service recovery, oversee menus and pricing accuracy, and supervise end-of-shift cashier settlement and reports to protect brand integrity.

Qualifications

• Experience in front-of-house supervision in hospitality.
• Strong communication and team coordination.
• Ability to train staff and manage shifts.

Responsibilities

• Dinner Service Oversight: lead and supervise all aspects of nightly service to ensure guest satisfaction.
• Front-of-House Scheduling: create and manage FOH rotas balancing staff and regulations.
• Inventory & Supply Management: oversee ordering, deliveries, storage, and stock levels.
• Hiring Participation: collaborate with HR during recruitment for FOH positions.
• FOH Decision Authority: act as final decision-maker on FOH matters.
• Staff Training & Development: provide onboarding and ongoing training for service excellence.
• Team Communication Bridge: liaison between FOH staff and upper management.
• Product Presentation: ensure quality and presentation of offerings to guests.
• Guest Relations & Service Recovery: handle inquiries, feedback, and complaints professionally.
• Liaison Between Kitchen and FOH: ensure smooth service flow and order coordination.
• FOH New Staff Training: deliver two-week training for new hires on standards and routines.
• Dinner Closing Duties & Cashier Settlement: supervise nightly closing, POS reconciliation, and reporting.

Skills

Guest service

Team leadership

Staff training

Forward planning

Job description

Holmen Lofoten is seeking a proactive Front-of-House supervisor to oversee nightly dining service, ensure guest satisfaction, maintain service standards, and optimize staffing levels for each shift.

You will coordinate closely with the kitchen, train new FOH team members, manage guest feedback and service recovery, oversee menus and pricing accuracy, and supervise end-of-shift cashier settlement and reports to protect brand integrity.