JOB DESCRIPTION

Join us at FLOW!

This is a unique Developmental role, the successful candidate will focus on mastering FLOW’s operational standards with the clear objective of transitioning into the Restaurant Manager role, including the associated title and rate upon successful regularization or completion of key developmental assignments. The FOH Supervisor will participate in regular leadership checkpoints to transition from operational execution to full departmental management.

CORE RESPONSIBILITIES

• Lead the floor team in maintaining personalized, high-quality service. Interact with guests to gather feedback and handle any incidents or service recoveries with finesse and professionalism.
• Assist in the Day-to-Day management of dining room operations, ensuring all food, beverage, and service standards are met promptly.
• Supervise staff to ensure balanced rosters; provide hands-on coaching, training, and mentoring to staff to promote a positive workplace culture.
• Execute the daily floor plan in front of the house management, bar and menu ideas, manpower management and other significant matter to improve operations.
• Actively support financial goals in relation to restaurant management and adhere to cost targets including but not limited to food cost, labor cost and other utilities.
• Minimize waste and unwanted costs in overall daily operations.
• Ensure proper and timely reports generation, including but not limited to purchases, inventory, labor, and other logs and submit it across all relevant departments.
• Ensure restaurant adheres to all company policies and government relate standards.
• Assist in executing and efforts that affect above mentioned operational goals and standard.
• Perform settlement transactions X & Z reading and other POS related competencies.

Job Requirements

• A bachelor’s degree in Hospitality Management, Restaurant Management and other related courses
• At least 3 to 5 years working experience in a similar function is preferred
• Food Safety related trainings such as HACCP, Food Safety and Sanitation trainings is an advantage
• Knowledgeable in operating a POS system and other computer and application system
• Excellent people skills and well-balanced entrepreneurial and hospitality skills, hands-on approach to operations ensuring effective cost and quality control, strong management and leadership skills, must be able to increase productivity and continuously improve methods.
• Attentive to tend on guests needs and the ability to observe and read their needs is a plus
• Must have strong verbal and written communication skills and a  passion for service, quality and excellence
• Guest oriented, service-minded, takes initiative and is self-motivated
• Creativity and resourcefulness are a plus