Front of House Leader — Elevate Guest Experience & Team

One Off Hospitality Group.; Highwood (IL); On-site; USD 42,000 - 52,000; Full time

Job summary

One Off Hospitality Group is seeking a Front of House Supervisor to lead daily guest services and FOH operations in Chicago. You will supervise staff, greet guests, seat tables, handle inquiries, and ensure compliant, smooth service with peak attention to safety and quality.

Responsibilities include coordinating schedules, partnering with the GM and CDC, resolving issues, maintaining menu knowledge, and upholding high standards of cleanliness and hospitality.

Qualifications

• High School Diploma or GED required.
• Food Handler Certification required.
• Ability to handle stress under pressure.

Responsibilities

• Maintains cheerful, courteous disposition and professional image.
• Assist General Manager with FOH staff management and scheduling.
• Respond to guest inquiries and provide assistance.
• Help with duties of other staff when needed due to absences.
• Oversee FOH organization, efficiency and policies in the dining room.
• Keep up to date knowledge of menu items.
• Supervise staff on guest service, cleanliness, and repairs.
• Perform daily inspections and safety audits on equipment.
• Respond to guest and community interests to develop marketing.
• Strengthen guest relationships and morale among employees.
• Deliver excellent guest service, greet and seat guests.
• Resolve guest complaints politely and follow up as needed.
• Collaborate with GM, CDC and other staff for restaurant success.
• Adhere to company safety and sanitation policies.

Skills

Multitasking

Stress management

Independent worker

Attention to detail

Education

High School Diploma or GED

Food Handler Certification

Tools

Toast

OpenTable

7 Shifts

Job description

One Off Hospitality Group is seeking a Front of House Supervisor to lead daily guest services and FOH operations in Chicago. You will supervise staff, greet guests, seat tables, handle inquiries, and ensure compliant, smooth service with peak attention to safety and quality.

Responsibilities include coordinating schedules, partnering with the GM and CDC, resolving issues, maintaining menu knowledge, and upholding high standards of cleanliness and hospitality.