The Front of House (FOH) Supervisor oversees front-of-house staff and daily operations during events and food service shifts. This role supervises banquet servers, concession/counter workers, and other employees, assists with scheduling and staffing, supports event operations, and helps ensure excellent guest service and smooth daily operations. ESSENTIAL DUTES AND RESPONSIBILITIES QUALIFICATIONS Supervise banquet servers, concession workers, cashiers, counter workers, and other FOH staff. Assign daily duties and ensure staff complete assigned tasks during shifts and events. Serve as the main point of contact for FOH staff during operations. Assist with creating weekly staff schedules based on operational needs. Conduct pre-shift meetings and communicate event details and service expectations. Oversee all cash handling operations, including preparing concession banks for events, distributing cash banks, reconciling cash drawers, completing end-of-shift counts, and ensuring accurate cash deposits. Report supply shortages, operational issues, or guest concerns to management. Ensure guests receive friendly and professional customer service. Assist with event setup, breakdown, and overall service operations. Ensure service areas, dining areas, and concession stations remain clean and organized. Work with management and kitchen staff to support event timing and service flow. Assist with training and onboarding new employees. Ensure staff follow company policies, safety procedures, and sanitation standards. Other duties assigned. Supervisory Responsibilities Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include assisting with interviewing, hiring, and training employees; planning, assigning, and directing work, addressing complaints and resolving problems in conjunction with Human Resources. Qualifications To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/ OR EXPERIENCE High School diploma or GED required. Culinary school certificate or comparable food service experience preferred. At least two (2) years of experience in a Food & Beverage or hospitality environment. Minimum of 2–3 years of supervisory experience in hospitality, events, concessions, or related operations. Experience with cash handling, bank preparation, reconciliation, and cash deposit processes required. SKILLS AND ABILITIES - Strong verbal and written communication skills in English (bilingual in Spanish is a plus). Experience and accuracy in cash handling, including preparing event banks, balancing drawers, and completing deposits. Strong decision-making and problem-solving skills under pressure. Excellent organizational, planning, and interpersonal skills. Customer-focused with the ability to maintain a professional and guest-ready environment. Ability to work in a fast-paced, team-oriented setting while maintaining a positive work climate. Strong ability to manage multiple tasks, prioritize effectively, and meet deadlines with minimal supervision. Professional demeanor, accountability, and consistent attention to detail. COMPUTER SKILLS - Proficiency in Microsoft Office Suite, including Word, PowerPoint, and Outlook. and standard office equipment.