Guest Experience Lead — Front of House Supervisor

NEXDINE, LLC; Michigan; On-site; USD 29,000 - 33,000; Full time

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 (EAP)

Career Growth Opportunities

Employee Perks & Rewards

Job summary

NEXDINE Hospitality aims to deliver exceptional guest experiences through strong leadership in the Front of House. The Front of House Supervisor oversees daily dining operations and ensures high standards of service while guiding staff and maintaining client satisfaction.

You will support staff, participate in event coordination, and contribute to menu execution and cost control under the guidance of the Chef Manager or VP of Dining.

Qualifications

• High school diploma or equivalent; 1-3 years’ experience in similar position; specialized catering training.
• ServeSafe, choke safety and allergen awareness certifications required or preferred.
• Culinary school certificate or degree may be preferred depending on client.

Responsibilities

• Oversee daily FOH operations to ensure client and customer satisfaction.
• Supervise cooks, servers, and utility workers in the preparation and service.
• Ensure safety and proper food handling, sanitation, and uniform guidelines.
• Assist with event menu writing, costing and coordination with Chef Manager.
• Schedule staff, train team, and coordinate catering event setups.

Skills

Leadership

Teamwork

Communication

Customer focus

Work under pressure

Education

High school diploma or equivalent

ServSafe Certification

Choke Safety Certification

Allergen Awareness Certification

Culinary school certificate or degree

Job description

NEXDINE Hospitality aims to deliver exceptional guest experiences through strong leadership in the Front of House. The Front of House Supervisor oversees daily dining operations and ensures high standards of service while guiding staff and maintaining client satisfaction.

You will support staff, participate in event coordination, and contribute to menu execution and cost control under the guidance of the Chef Manager or VP of Dining.