Front of House Supervisor- Senior Living

NEXDINE, LLC

Kalamazoo (MI)

On-site

USD 29,000 - 33,000

Full time

9 days ago

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Benefits offered by this job

Health, Dental & Vision Insurance

Company-Paid Life Insurance

401(k) Savings Plan

Paid Time Off: Vacation, Holiday, Sick

Employee Assistance Program

Career Growth Opportunities

Employee Perks & Rewards

Job summary

NEXDINE Hospitality seeks a Front of House Supervisor in Kalamazoo, MI to lead daily dining services, supervise staff, and ensure a superior guest experience. You will oversee final food presentation and customer service, reporting to the Sous Chef or VP of Dining.

The role emphasizes safety, quality, and timely service, with duties spanning staff scheduling, supplies, and event support in a varied client environment.

Qualifications

High school diploma or equivalent
1 - 3 years’ experience in similar position
Specialized training in catering

Responsibilities

Provide oversight of daily dining services to ensure client and customer satisfaction.
Inspect supplies, equipment, or work areas to ensure conformance to established standards and/or arrange for equipment purchases or repairs.
Build and maintain a working 2+ week schedule with at least 3 weeks posted.
May purchase food and/or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
May assist with determining staff requirements and scheduling necessary to ensure timely delivery of services.
Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
May assist with event menu writing and cycle of cost control utilizing appropriate recipes and costing measures in conjunction with Chef Manager or Chef.
May assist with the production of food.
Assist with planning, execution and coordination of various events according to specific client standards in conjunction with the Chef Manager or Chef.
Assist in the set‑up and breakdown of catering events to include seating arrangements, decorations and food displays. Supervise staff in execution of events.
May meet with prospective clients to review all aspects of event requirements and execution inclusive of but not limited to menu creation, set-up/breakdown requirements and scheduling.

Skills

Leadership

Team oriented

Communication proficiency

Customer/client focus

Ability to work under pressure

Scheduling

Education

High school diploma or equivalent

Specialized catering training

Culinary school certification (preferred)

ServSafe Certification

Choke Safety Certification

Allergen Awareness Certification

Tools

Microsoft Office Suite

Job description

Who We Are:

NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at www.NEXDINE.com.

Job Details

Position : Front of House Supervisor

Location : Kalamazoo, MI

Schedule: Varies

Hours : Full Time

Hourly Pay Rate : $16.00-$18.00/hr

Pay Frequency: Weekly – Direct Deposit

What We Offer You:

- Generous Compensation & Benefits Package
- Health, Dental & Vision Insurance
- Company-Paid Life Insurance
- 401(k) Savings Plan
- Paid Time Off : Vacation, Holiday, Sick Time
- Employee Assistance Program (EAP)
- Career Growth Opportunities
- Employee Perks & Rewards

Job Summary:

TheFront of House Supervisorreports to the Sous Chef or VP of Dining and is responsible for the oversight, delivery and execution of the Guest Experience. The Front of HouseSupervisoris responsible for assisting in managing staff or other tasksas assigned, providing exemplary customer service, overseeing the final presentation of food and service ensuring client satisfaction.

Essential Functions Operations

- Provide oversight of dailydining services to ensure client and customer satisfaction.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards and/or arrange for equipment purchases or repairs.
- Build and maintain a working 2+ week schedule with at least 3 weeks posted.
- May purchase food and/or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products. May be responsible for maintaining vendor relationships.
- Assist with determining staff requirements and scheduling necessary to ensure timely delivery of services.
- Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
- May assist with event menu writing and cycle of cost control utilizing appropriate recipes and costing measures in conjunction with Chef Manager or Chef.
- May assist with the production of food.
- Assist with planning, execution and coordination of variousevents according to specific client standards in conjunction with the Chef Manager or Chef.
- Assist in the set‑up and breakdown of catering events to include seating arrangements, decorations and food displays. Supervise staff in execution of events.
- May meet with prospective clients to review all aspects of event requirements and execution inclusive of but not limited to menu creation, set-up/breakdown requirements and scheduling.

Financial

- Adhere to budgetary guidelines determined by Chef Manager or Chef.
- Record production or operational data on specified forms. Compile and maintain records of food use and expenditures.
- Assist with financial recordkeeping for all aspects of operations.
- May assist with inventory management.

People

- May instruct, train and supervise cooks, servers, and utility workersin the preparation, cooking, garnishing, presentation and service of food.
- Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.
- May perform other duties and responsibilities as assigned

Skills/Aptitude

- Leadership
- Team oriented
- Communication proficiency
- Customer/client focus
- Ability to work under pressure.
- Scheduling

Supervisory Responsibility

- This position may supervise employees of the unit.

Work Environment

This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role routinely uses standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Required Education and Experience