FOH Shift Lead

Slows Bar BQ; Ann Arbor (MI); Hybrid; USD 45,000 - 65,000; Full time

Benefits offered by this job

Competitive base salary

Performance-based bonus program

Health, dental, and vision insurance

Paid Time Off (PTO)

Career advancement opportunities

Job summary

Slows Bar BQ in Ann Arbor is seeking an experienced Front-of-House leader for a hybrid role that blends supervision, bartending, and serving. The FOH Shift Lead will supervise daily operations, uphold guest service standards, and help drive profitability on high‑volume shifts.

You’ll recruit, onboard, train service staff, manage scheduling, and oversee labor and inventory reporting while ensuring health, safety, and alcohol service compliance.

Qualifications

• Experience in high-volume catering or off-site event execution.
• Working knowledge of craft beer, spirits, and beverage program management.
• Proven track record of staff leadership and development.

Responsibilities

• Oversee daily Front-of-House operations, ensuring service standards are met and guest concerns are resolved promptly.
• Assist in recruitment, onboarding, and ongoing training of service staff; conduct performance reviews and manage scheduling.
• Ensure compliance with health department regulations, safety standards, and alcohol service laws.
• Manage opening/closing procedures, cash handling, and inventory reporting.
• Coordinate with kitchen and bar teams to execute private events, catering orders, and seasonal activations.

Skills

High-volume service

Staff leadership

Event support

Beverage program knowledge

Job description

Slows Bar BQ is seeking experienced FOH leaders. This is a hybrid role, with hours split between supervision, bartending, and or serving. The FOH Shift Lead is responsible for supervising daily operations of the restaurant, ensuring high standards of guest service, and maintaining profitability. The ideal candidate is a hands‑on leader capable of managing high-volume shifts while overseeing administrative duties including labor management, inventory, and staff training.

Key Responsibilities

• Operational Leadership:Oversee daily Front-of-House operations, ensuring service standards are met and guest concerns are resolved promptly.

• Team Management:Assist in the recruitment, onboarding, and ongoing training of service staff. Conduct performance reviews and manage scheduling.

• Health & Safety:Ensure compliance with all local health department regulations, safety standards, and alcohol service laws.

• Administrative Tasks:Manage opening/closing procedures, cash handling, and inventory reporting.

• Event Support:Coordinate with the kitchen and bar teams to execute private events, catering orders, and seasonal activations.

Preferred Skills

• Experience in high-volume catering or off‑site event execution.

• Working knowledge of craft beer, spirits, and beverage program management.

• Proven track record of staff leadership and development.

Benefits & Compensation

• Competitive base salary.

• Performance-based bonus program.

• Health, dental, and vision insurance.

• Paid Time Off (PTO).

• Career advancement opportunities within a growing hospitality group.