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-Senior Living Dining Service
Location: Louisville, KY
Hours: Full Time
Hourly Pay Rate: $18.00-$22.00
Pay Frequency: Weekly – Direct Deposit

FRONT OF HOUSE SUPERVISOR JOB SUMMARY:

The FOH Supervisor reports to the General Manager and is responsible for the oversight, delivery, and execution of client catering events within the Senior Living Community. This role serves as a right hand to the GM. The FOH Supervisor is responsible for assisting in managing FOH staff or other staff as assigned, providing exemplary customer service, and overseeing the final presentation of food and service to ensure client satisfaction.
The FOH Supervisor is also responsible for ensuring that server units are clean and caught up with all temperature and cleaning assignments. This position will also set up catering events and should be well-versed in catering protocols.

REQUIRED EDUCATION AND EXPERIENCE:

• High school diploma or equivalent
• 1 - 3 years’ experience in similar position
• Specialized training in catering
• Preferred Education and Experience
• Culinary school certificate or degree
• Microsoft Office Suite Required Eligibility Qualifications
• ServSafe Certification
• Choke Safety Certification
• Allergen Awareness Certification (MA)

• Assist with planning, execution and coordination of various catering events according to specific client standards in conjunction with the General Manager.
• Provide oversight of catering services to ensure client and customer satisfaction.
• 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.
• Assist in the set-up and breakdown of catering events to include seating arrangements, decorations and food displays. 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 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. Culinary
• May assist with event menu writing and cycle of cost control utilizing appropriate recipes and costing measures in conjunction with Executive Chef.
• Responsible for the food quality and standards of all catering events.
• May assist with the production of food for all events.
• Supervise all aspects of catering operations.