Under the direct supervision of the Food & Beverage Manager, the primary functions of this position are to assist with schedule creation and maintenance, training and supervision of non-cook staff of restaurant, assist with opening and closing of restaurant and manage operations of the front end of the restaurant catering to in person and to go guests during peak times of service. This position also takes the lead in setting expectations for and ensuring exceptional customer service in the restaurant, collaborative and effective communication between non-cook personnel and cooking staff and identifying opportunities for improving the efficiency of “front of the house” service.  The Front of the House Supervisor also assists management with addressing personnel matters and hiring/onboarding.

ESSENTIAL DUTIES AND RESPONSIBILITIES (and other duties as assigned)

1. Works closely with management to assist with the hiring and onboarding of new front of the house staff. 
2. Leads training efforts and regular safety meetings for front of the house staff to ensure compliance with best practices and government regulations for health and safety in a restaurant environment and exceptional customer service.
3. Leads by example and holds team accountable related to compliance with dress code, delivery of exceptional service, respectful and effective conflict resolution, attendance and punctuality, and other proper operational procedures and compliance with all company policies.
4. Assists management in the preparation and management of the schedule for front of the house staff and takes lead in addressing understaffing and/or coverage issues. 
5. Solicits and applies customer and staff feedback to implement process and service improvements and effectively and respectfully resolves customer complaints regarding services rendered or food quality.
6. Meets with cooking staff and management daily to stay informed of changes affecting operations.
7. Completes end of day reconciliation (including proper and timely tip distribution) and management of timely timecard entry and submissions to payroll.
8. Assists management and Human Resources in addressing personnel issues in a timely and respectful way.
9. Assists with end of the day reconciliation, including tip distribution and timecard submission.

LEADERSHIP COMPETENCY REQUIREMENTS FOR INDIVIDUAL CONTRIBUTOR LEVEL

The core competencies for ASRC’s family of companies include Leading Self, Leading People, and Leading the Organization. In addition to our core competency model, our framework includes competencies specific to the various levels of positions within our company. For more information on our core competencies please contact the HR Department and reference the ASRC Leadership Framework but include:

For more information on our core competencies, please contact the HR Department and reference the ASRC Leadership Framework.

Customer Focus

• Is dedicated to meeting the expectations and requirements of internal and external customers; gets first-hand customer information and uses it for improvements in products and services; acts with customers in mind; establishes and maintains effective relationships with customers and gains their trust and respect.

Drive for Results

• Can be counted on to exceed goals successfully; is constantly and consistently one of the top performers; very bottom-line oriented; steadfastly pushes self and others for results.  

Problem Solving

• Uses rigorous logic and methods to solve difficult problems with effective solutions; probes all fruitful sources for answers; can see hidden problems; is excellent at honest analysis; looks beyond the obvious and doesn't stop at the first answers.

Time Management

• Uses time effectively and efficiently, concentrating his/her efforts on the more important priorities.

EDUCATION and/or EXPERIENCE

1. Strong knowledge, understanding and sensitivity to the Inupiat culture.
2. High school or equivalent certification.
3. Prior experience working in a restaurant or retail environment with proven ability to effectively and respectfully deal with customers, including in challenging situations.
4. Prior experience successfully supervising other people and respectfully resolving conflict.
5. Proven commitment to strict compliance with food handling, safety, and other restaurant guidelines.
6. Alaska food worker card or the ability to obtain one immediately upon hire.
7. Must be able to work independently and must be willing to work shifts that vary.
8. The ability to speak and understand the Inupiaq language is important and preferred.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of employees or customers.

MATHEMATICAL SKILLS/REASONING ABILITY

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS

The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of this position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to talk or hear. The employee is frequently required to sit and be on their feet for long periods of time; reach with hands and arms; and to use hands to finger, handle, or feel.  The employee is frequently required to stand, walk, climb or balance, and  taste or smell. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds.   Specific vision abilities required by this job includes the ability to use close vision, distance vision, peripheral vision, depth perception, and to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The work environment is in a restaurant setting.  The employee may be the only server or front-end staff working at various times during the day or evening. The noise level in the work environment is usually moderate. While performing the duties of this job, the employee may be occasionally exposed to outside weather conditions, occasionally be exposed to wet or humid conditions, may frequently be exposed to extreme cold, and occasionally exposed to extreme heat.

NOTE:  This document does not create an employment contract, implied or otherwise. The statements contained herein are intended to describe the principal functions of this position, the level of knowledge and skill typically required, and the scope of responsibilities, but should not be considered an all-inclusive listing of work requirements.

ASRC is a drug-free workplace and pre-employment drug testing is part of the hiring process.

ASRC and its family of companies is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity, national origin, religion, disability, protected veteran status or any other legal protected status.  EOE:  M|F|D|V EEO Poster

Arctic Slope Regional Corporation, an Inupiat-owned corporation created as a result of the Alaska Native Claims Settlement Act.

ASRC's family of companies apply a shareholder preference in employment, to the maximum extent feasible, as authorized by law.