Front-of-House Operations Leader

ENT1009ECIL; Orlando (FL); On-site; USD 42,000 - 62,000; Full time

Job summary

ENT1009ECIL is seeking a Front-of-House Supervisor in Orlando to lead day-to-day restaurant operations, supervise host desk activities, and ensure superior guest service. The role emphasizes planful work, policy enforcement, and effective communication across teams to sustain quality dining experiences.

The candidate will train staff, monitor compliance, assist in menu promotions, and help manage inventory and costs while supporting budgeted revenue targets.

Qualifications

• High school diploma or equivalent with 1–2 years of restaurant management experience.
• Hospitality management degree is preferred but not required.
• Must speak fluent English; other languages are a plus.

Responsibilities

• Supervise day-to-day activities of one or more outlets and oversee host stand operations.
• Plan, organize, and communicate policies; ensure compliance with standards and regulations.
• Train staff, ensure certification, and maintain tools and equipment for job functions.
• Monitor guest satisfaction, respond to complaints, and enforce service recovery guidelines.
• Assist with marketing programs, menu development, and promotions to drive sales.
• Manage inventory, security of monies, and control costs; participate in inventories.
• Work to achieve budgeted revenues while controlling expenses and labor costs.
• Coordinate events and ensure facilities and equipment are clean and ready.

Skills

Leadership

Communication

Training

Guest service

Budgeting

Staff scheduling

Operations

Policy enforcement

Education

High school diploma

Hospitality management degree (preferred)

Tools

POS systems

Cash handling

Job description

ENT1009ECIL is seeking a Front-of-House Supervisor in Orlando to lead day-to-day restaurant operations, supervise host desk activities, and ensure superior guest service. The role emphasizes planful work, policy enforcement, and effective communication across teams to sustain quality dining experiences.

The candidate will train staff, monitor compliance, assist in menu promotions, and help manage inventory and costs while supporting budgeted revenue targets.