Front of House Supervisor - Santonia in San Antonio, Texas at Silver Ventures LLC

Summary/Objective

The Front of House Lead is a hands-on floor leader responsible for creating a warm, organized, and memorable guest experience at Santonia Cantina. This person leads the front of house team during service, maintains strong communication with the kitchen and bar, solves problems in real time, and protects the standards, culture, and financial controls of the restaurant. The ideal candidate is calm under pressure, visible on the floor, comfortable coaching employees, and willing to step into any front of house position when needed.

Essential Functions

Guest Experience and Floor Leadership

• Lead each shift from the floor and maintain an active presence in the dining room, entrance, patio, bar, and service areas.
• Set the tone for welcoming, attentive, and knowledgeable hospitality that reflects Santonia Cantina.
• Monitor service timing, table maintenance, dining room readiness, cleanliness, and the overall guest experience.
• Respond promptly to guest concerns, resolve issues with sound judgment, and document important incidents and follow-up needs.
• Manage seating flow, reservations, the waitlist, phone calls, to-go pickup, large parties, and special guest needs in coordination with the host team.
• Support high-volume periods by seating guests, running food, clearing and resetting tables, processing payments, or assisting wherever service requires it.

Team Leadership and Training

• Supervise, coach, and hold accountable servers, bartenders, hosts, bussers, food runners, and other assigned front of house employees.
• Conduct pre-shift meetings that communicate reservations, menu updates, sold-out items, service priorities, events, safety concerns, and sales opportunities.
• Train team members on hospitality standards, menu and beverage knowledge, responsible alcohol service, point-of-sale procedures, sanitation, and opening and closing duties.
• Provide clear feedback during and after shifts, recognize strong performance, and address conduct or performance concerns consistently and professionally.
• Support onboarding, cross-training, shift evaluations, and ongoing development of the front of house team.
• Promote respectful communication, teamwork, reliability, and a solutions-focused workplace culture.

Operations and Shift Controls

• Complete manager opening and closing procedures and verify that all assigned side work and checklists are finished accurately.
• Manage daily shift readiness, including sections, server rotation, reservations, staffing adjustments, breaks, uniforms, supplies, menus, and service stations.
• Use the point-of-sale system to review checks, discounts, voids, comps, transfers, tips, cash handling, and end-of-day reports according to company policy.
• Maintain accurate manager logs covering sales, labor, guest feedback, incidents, maintenance concerns, product shortages, and follow-up items.
• Monitor front of house labor throughout the shift and make responsible adjustments based on business volume while protecting service quality.
• Help maintain inventory and pars for front of house supplies, paper goods, menus, uniforms, and smallwares, and communicate ordering needs before shortages occur.

Communication and Coordination

• Maintain continuous communication with the kitchen and bar regarding ticket times, pacing, allergies, special requests, product availability, and guest concerns.
• Coordinate with managers and ownership on staffing, training, events, maintenance, promotions, and operational priorities.
• Support private events and large parties by confirming floor plans, timing, staffing, service details, and communication between departments.
• Participate in manager meetings and complete assigned follow-up work by the agreed deadline.

Safety Compliance and Facility Standards

• Follow and enforce food safety, sanitation, workplace safety, alcohol service, and cash-control procedures.
• Verify that the dining room, restrooms, entrance, patio, host stand, service stations, and employee areas remain clean, stocked, safe, and guest-ready.
• Document accidents, injuries, guest incidents, equipment problems, and security concerns and notify the appropriate leader immediately.
• Protect company property, confidential information, keys, cash, and access credentials.

Required Education and Experience

• At least two years of front of house restaurant experience; previous supervisory or management experience is strongly preferred.
• Experience in a full-service, high-volume restaurant or bar environment is preferred.
• Strong knowledge of dining room operations, guest recovery, cash handling, point-of-sale systems, and responsible alcohol service.
• Ability to lead with confidence, communicate clearly, and make sound decisions during busy service periods.
• Strong organization, follow-through, attention to detail, and basic business math skills.
• Professional English communication skills are required; bilingual English and Spanish communication is valued.

Availability and Physical Requirements

• Available to work a flexible schedule that includes opening and closing shifts, evenings, weekends, holidays, and special events.
• Able to stand and walk for extended periods in a fast-paced restaurant environment.
• Able to bend, reach, carry trays or supplies, and safely lift up to 40 pounds, with or without reasonable accommodation.
• Able to work around heat, noise, cleaning products, food allergens, and changing indoor and outdoor conditions.

Key Performance Indicators (KPIs)

• Consistent service standards and positive guest feedback
• Accurate shift reports, cash controls, and manager documentation
• Strong team readiness, attendance, training, and accountability
• Effective labor awareness and timely staffing decisions
• Clean, safe, organized, and fully prepared guest areas
• Professional communication and reliable completion of follow-up responsibilities