Front of House Supervisor

Crackerjack Corporation; Pasay; On-site; PHP 240,000 - 360,000; Full time

Job summary

Crackerjack Corporation is seeking a capable Front-of-House Supervisor to lead daily guest-facing operations in a busy restaurant environment. You will oversee servers, hosts, and cashiers, ensuring smooth service, accurate seating, and high guest satisfaction.

Collaboration with kitchen and bar teams is essential for timely service. Ideal candidates bring 2–3 years in hospitality operations, strong leadership, and solid knowledge of POS systems and reservations.

Qualifications

• Bachelor's degree in Hospitality Management, Hotel and Restaurant Management, or a related field is an advantage.
• At least 2–3 years of experience in restaurant or hospitality operations, preferably in a supervisory role.
• Strong knowledge of front-of-house operations and restaurant service standards.
• Proven leadership and team management skills.
• Excellent customer service and conflict-resolution abilities.
• Knowledge of POS systems, reservations, and restaurant operations.
• Strong communication, organisational, and problem-solving skills.
• Ability to manage multiple tasks in a fast-paced environment.
• Professional, customer-oriented, and detail-oriented approach.
• Willingness to work on shifting schedules, weekends, and holidays.
• Skills in front-of-house operations, restaurant management, team leadership and supervision, customer service, staff training and development, conflict resolution, POS system management, reservation management, service quality control, communication, problem-solving, and time management.

Responsibilities

• Oversee and supervise daily front-of-house operations to ensure excellent customer service and smooth restaurant operations.
• Lead, train, and guide front-of-house staff, including servers, hosts, cashiers, and other service personnel.
• Manage staff scheduling, task delegation, and manpower allocation.
• Monitor service standards, staff performance, and overall guest satisfaction.
• Handle customer complaints, inquiries, and special requests professionally.
• Ensure dining areas, reception, and service stations are clean, organised, and properly maintained.
• Coordinate with kitchen and bar teams to ensure timely and efficient food and beverage service.
• Monitor reservations, table assignments, guest seating, and dining room flow.
• Conduct staff briefings and ensure employees follow company policies and service procedures.
• Monitor inventory of front-of-house supplies and operating materials.
• Assist in implementing promotional activities and restaurant service improvements.
• Prepare operational reports and provide feedback on staff performance.
• Ensure compliance with food safety, sanitation, and workplace safety standards.

Skills

Front-of-house operations

Staff leadership

Customer service

Conflict resolution

Time management

Communication

Problem solving

Education

Bachelor's degree in Hospitality Management, Hotel and Restaurant Management, or a related field

Tools

POS systems

Reservations management

Job description

About the role

Lead daily front-of-house operations and help deliver excellent customer service, smooth restaurant performance, and a consistently positive guest experience. This role oversees service teams, coordinates with kitchen and bar operations, and supports high standards across the dining environment.

Key responsibilities

• Oversee and supervise daily front-of-house operations to ensure excellent customer service and smooth restaurant operations.

• Lead, train, and guide front-of-house staff, including servers, hosts, cashiers, and other service personnel.

• Manage staff scheduling, task delegation, and manpower allocation.

• Monitor service standards, staff performance, and overall guest satisfaction.

• Handle customer complaints, inquiries, and special requests professionally.

• Ensure dining areas, reception, and service stations are clean, organised, and properly maintained.

• Coordinate with kitchen and bar teams to ensure timely and efficient food and beverage service.

• Monitor reservations, table assignments, guest seating, and dining room flow.

• Conduct staff briefings and ensure employees follow company policies and service procedures.

• Monitor inventory of front-of-house supplies and operating materials.

• Assist in implementing promotional activities and restaurant service improvements.

• Prepare operational reports and provide feedback on staff performance.

• Ensure compliance with food safety, sanitation, and workplace safety standards.

What we're looking for

• Bachelor's degree in Hospitality Management, Hotel and Restaurant Management, or a related field is an advantage.

• At least 2–3 years of experience in restaurant or hospitality operations, preferably in a supervisory role.

• Strong knowledge of front-of-house operations and restaurant service standards.

• Proven leadership and team management skills.

• Excellent customer service and conflict-resolution abilities.

• Knowledge of POS systems, reservations, and restaurant operations.

• Strong communication, organisational, and problem-solving skills.

• Ability to manage multiple tasks in a fast-paced environment.

• Professional, customer-oriented, and detail-oriented approach.

• Willingness to work on shifting schedules, weekends, and holidays.

• Skills in front-of-house operations, restaurant management, team leadership and supervision, customer service, staff training and development, conflict resolution, POS system management, reservation management, service quality control, communication, problem-solving, and time management.