Front of House Specialist
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: FOH Specialist Support
Location: Remote (travel required)
Hours: Full Time
Salary: $85,000/yr
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
Various Employee Perks and Rewards
Job Summary
The FOH Specialist Support Team reports to the Operations Support Leader Overseeing daily operations, ensuring client and customer satisfaction, assisting with staff. Key duties include assisting staff, training, handling customer service and complaints, assisting with event planning and setup, and maintaining company standards for safety and sanitation.
Essential Functions
Responsible for the quality of all food products and ensure that standards are met.
Oversight of front of house colleagues, schedules and training.
Oversight of all aspects of catering operations.
Operations
Staff management: Schedule, train, and supervise front-of-house staff, ensuring productivity and adherence to company standards.
Customer service: Ensure excellent customer satisfaction by overseeing dining services, responding to complaints, and interacting directly with guests.
Event coordination: Assist the General Manager with planning and executing catering events, including setting up and breaking down events, and potentially meeting with clients to review event requirements.
Operational oversight: Manage daily operations for both front and back of house areas, which may include financial recordkeeping, inventory, and purchasing supplies.
Quality control: Ensure company standards for safety, food handling, sanitation, and productivity are maintained.
Equipment and supplies: Inspect equipment and supplies, arrange for repairs or purchases, and ensure quality control for all incoming products.
Plan, execute and coordinate various catering events according to specific client standards in conjunction with the Chef or General Manager.
Provide direct oversight of catering services to ensure client and customer satisfaction.
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.
Manage and assist in the set-up and breakdown of catering events to include seating arrangements, decorations and food displays. Direct & supervise staff in execution of events.
Inspect supplies, equipment, or work areas to ensure conformance to established standards and/or arrange for equipment purchases or repairs.
May purchase food and/or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
May determine staff requirements and scheduling to ensure timely delivery of services.
Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
Financial
Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines.
May analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Responsible for inventory management.
Submit financial reporting to the corporate office per NexDine guidelines.
May assist operations in financial recordkeeping.
People
Responsible for management of unit staff.
May instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation 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
Communication Proficiency
Customer/Client Focus
Ability to Coach & Develop
Problem Solving/Analysis
Ability to work under pressure
Supervisory Responsibility
This position may manage, in conjunction with his/her direct supervisor, 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
High school diploma or equivalent
3 - 5 years' experience in food service management
Preferred Education and Experience
Hospitality school certificate or degree
Microsoft Office Suite
Required Eligibility Qualifications
ServSafe Certification
Choke Safety Certification
Allergen Awareness Certification (MA)
Apply To This Job
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: FOH Specialist Support
Location: Remote (travel required)
Hours: Full Time
Salary: $85,000/yr
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
Various Employee Perks and Rewards
Job Summary
The FOH Specialist Support Team reports to the Operations Support Leader Overseeing daily operations, ensuring client and customer satisfaction, assisting with staff. Key duties include assisting staff, training, handling customer service and complaints, assisting with event planning and setup, and maintaining company standards for safety and sanitation.
Essential Functions
Responsible for the quality of all food products and ensure that standards are met.
Oversight of front of house colleagues, schedules and training.
Oversight of all aspects of catering operations.
Operations
Staff management: Schedule, train, and supervise front-of-house staff, ensuring productivity and adherence to company standards.
Customer service: Ensure excellent customer satisfaction by overseeing dining services, responding to complaints, and interacting directly with guests.
Event coordination: Assist the General Manager with planning and executing catering events, including setting up and breaking down events, and potentially meeting with clients to review event requirements.
Operational oversight: Manage daily operations for both front and back of house areas, which may include financial recordkeeping, inventory, and purchasing supplies.
Quality control: Ensure company standards for safety, food handling, sanitation, and productivity are maintained.
Equipment and supplies: Inspect equipment and supplies, arrange for repairs or purchases, and ensure quality control for all incoming products.
Plan, execute and coordinate various catering events according to specific client standards in conjunction with the Chef or General Manager.
Provide direct oversight of catering services to ensure client and customer satisfaction.
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.
Manage and assist in the set-up and breakdown of catering events to include seating arrangements, decorations and food displays. Direct & supervise staff in execution of events.
Inspect supplies, equipment, or work areas to ensure conformance to established standards and/or arrange for equipment purchases or repairs.
May purchase food and/or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
May determine staff requirements and scheduling to ensure timely delivery of services.
Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
Financial
Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines.
May analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Responsible for inventory management.
Submit financial reporting to the corporate office per NexDine guidelines.
May assist operations in financial recordkeeping.
People
Responsible for management of unit staff.
May instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation 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
Communication Proficiency
Customer/Client Focus
Ability to Coach & Develop
Problem Solving/Analysis
Ability to work under pressure
Supervisory Responsibility
This position may manage, in conjunction with his/her direct supervisor, 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
High school diploma or equivalent
3 - 5 years' experience in food service management
Preferred Education and Experience
Hospitality school certificate or degree
Microsoft Office Suite
Required Eligibility Qualifications
ServSafe Certification
Choke Safety Certification
Allergen Awareness Certification (MA)
Apply To This Job