FOH Supervisor: Concessions & Catering

Levy Restaurants; Cincinnati (OH); On-site; USD 42,000 - 60,000; Full time

Benefits offered by this job

Instapay (early access to wages)

Associate Shopping Program

Health and Wellness Program

Discount Marketplace

Employee Assistance Program

Job summary

Levy Restaurants is seeking a Front of House Supervisor to oversee concessions and catering operations, ensuring exceptional guest service, efficient service delivery, and adherence to company standards.

You will supervise front-of-house staff, coordinate event service, manage cash handling and POS operations, and partner with catering, culinary teams, and management to deliver memorable experiences. Evening, weekend, and peak-event availability required.

Qualifications

• Associate's degree in Hospitality, Business, or related field preferred.
• Experience in concessions, catering, hospitality, or event operations.
• Previous supervisory or leadership experience preferred.
• Experience with POS systems and cash handling procedures.
• Knowledge of food safety and sanitation regulations.

Responsibilities

• Oversee concession stands, catering events, and service locations to ensure outstanding guest service.
• Monitor guest interactions and resolve customer concerns promptly.
• Supervise front-of-house staff and coordinate event operations.
• Train staff on customer service, cash handling, and safety procedures.
• Assist with scheduling, staffing, and performance feedback.
• Ensure cash handling accuracy and POS operations.

Skills

Leadership

Customer service

Conflict resolution

Communication

Problem solving

Organization

Cash handling

Attention to detail

Fast-paced environment

Education

Associate's degree in Hospitality, Business, or related field

Tools

POS systems

Job description

Levy Restaurants is seeking a Front of House Supervisor to oversee concessions and catering operations, ensuring exceptional guest service, efficient service delivery, and adherence to company standards.

You will supervise front-of-house staff, coordinate event service, manage cash handling and POS operations, and partner with catering, culinary teams, and management to deliver memorable experiences. Evening, weekend, and peak-event availability required.