Front of House (FOH) Supervisor

Link Business Process Inc.; Taguig; Hybrid; PHP 300,000 - 420,000; Full time

Job summary

Link Business Process Inc. is seeking a Dining Room Supervisor to oversee all dining room operations, lead a waitstaff team, and ensure exceptional guest experiences.

The role requires strong leadership, top-tier customer service, and the ability to coordinate between FOH and Kitchen teams to maintain service excellence. Shifts may include evenings, weekends, and holidays; prior supervisory experience in hospitality is essential to manage busy dining periods and ensure compliance with safety

Qualifications

• Experience as waiter/waitress or server in supervisory role (2–3 years)
• Strong leadership, interpersonal and team-management skills
• Excellent customer service and communication abilities
• Ability to work fast-paced shifts and manage multiple tasks

Responsibilities

• Oversee all dining room operations and maintain service standards
• Ensure high levels of guest experience and handle complaints professionally
• Lead and mentor waitstaff to deliver consistent service quality
• Coordinate FOH and Kitchen operations and ensure clear communication
• Monitor dining supplies and stock levels, coordinate restocking with management
• Promote upselling of menu items and beverages to guests
• Assist in creating menus and specials in collaboration with the Corporate Chef/Operations
• Ensure food safety and hygiene protocols are followed by staff
• Maintain a clean, safe, and welcoming dining environment
• Address guest concerns promptly and escalate as needed
• Guarantee proper handling, storage and serving of food and beverages

Skills

Leadership

Interpersonal

Team management

Customer service

Communication

Attention to detail

Organizational skills

Job description

JOB DESCRIPTION:

• 1.Responsible for overseeing all aspects of the dining room.
• 2.Ensuring high levels of customer experience.
• 3.Leading a team of waitstaff to deliver excellent quality of service.
• 4.Ensure tables are set up according to the restaurant’s standards before and after each service.
• 5.Maintain clear communication between the Front of House (FOH) Team and Kitchen Operations Team.
• 6.Communicate special promotions or menu items to the waitstaff and guests.
• 7.Monitor the stock of dining supplies (menus, table settings, kitchenware, barware, etc.) and inform management when restocking is needed.
• 8.Monitor stocking level for The Office Bar and endorse to Kitchen Operations Team for timely creation of Purchase Requisition Form (PRF).
• 9.Encourage upselling of high-margin, slow/non-moving, or new menu items, specials/seasonals, or beverages (alcoholic/non-alcoholic).
• 10.Formulate exciting new and seasonal menus through R&D for Beverages (Alcoholic and Non-Alcoholic) to be approved by the Corporate Chef and/or Operations Manager.
• 11.Ensure that all food safety, hygiene, and health protocols are being followed by the staff.
• 12.Maintain a clean, comfortable, and safe work and dine-in environment.
• 13.Address customer concerns or complaints in a professional and timely manner, escalating issues with the Corporate Chef, and/or Operations Manager when necessary.
• 14.Guarantees all food and beverages are handled, stored, and served in accordance with safety regulations.

QUALIFICATIONS:

• 1.Candidate must possess previous experience as a waiter/waitress or server, with a minimum of 2-3 years in a Supervisory role.
• 2.Candidate must possess strong leadership, interpersonal, and team management skills with good understanding of Restaurant Operations and service flow.
• 3.Candidate must have strong organizational abilities and attention to detail.
• 4.Candidate must have excellent customer service and communication skills.
• 5.Ability to work in a fast-paced environment and manage multiple tasks at once, especially during peak dining times.
• 6.Ability to handle busy shifts and changing customer needs.
• 7.Shifts may include evenings, weekends, and holidays.