Fine Dining Front-of-House Supervisor

Guest Services Inc; United States; On-site; USD 32,000 - 44,000; Full time

Job summary

Guest Services Inc. seeks an Assistant Restaurant Manager to help oversee all aspects of a fine dining operation. You will supervise front-of-house staff, maintain guest service quality, sanitation, and product presentation, and assist in cost control.

Under the Restaurant Manager, you will support staff scheduling, training, and event execution while ensuring safe, friendly, and efficient service. Strong communication with management and chefs is essential.

Qualifications

• High School Diploma or GED required; Bachelor’s degree preferred.
• Food Safety certification; strong sanitation skills; alcohol service TIPS or MAST certification.
• Basic computer knowledge including Microsoft Windows, Outlook, Word, Excel; POS systems.

Responsibilities

• Monitor, problem solve, and direct staff to ensure safe completion of tasks.
• Assist in training, onboarding, and scheduling staff.
• Communicate professionally with General Manager, Food & Beverage Manager, Restaurant Manager, Chefs and Cooks.
• Participate in team meetings to maintain high standards.
• Assist in supervising events and directing staff as needed.
• Supervise staff to enforce standards and minimize conflicts.
• Maintain department records such as schedules, payroll, deposits, tips, and cash reports.

Skills

Staff supervision

Guest service

Communication

POS systems

Food safety

Education

High School Diploma

Bachelor’s degree preferred

Tools

Microsoft Windows

Outlook

Word

Excel

POS systems

Job description

Guest Services Inc. seeks an Assistant Restaurant Manager to help oversee all aspects of a fine dining operation. You will supervise front-of-house staff, maintain guest service quality, sanitation, and product presentation, and assist in cost control.

Under the Restaurant Manager, you will support staff scheduling, training, and event execution while ensuring safe, friendly, and efficient service. Strong communication with management and chefs is essential.