Front of House Coordinator

Position Summary:

The Front of House Coordinator (FOH Coordinator) ensures the efficient and effective operation of the assigned servery. Under the direction of the Dining Manager, this role serves as the primary supervisor for front-of-house dining assistants and operations. Key responsibilities include greeting guests, scanning student ID cards, and verifying meal plans. This role serves as an administrative and operational lead, setting and distributing schedules for dining assistants and ensuring all end-of-shift documentation is completed.

The weekly schedule will vary and will include working nights, weekends, and holidays; the incumbent must be available to work any shift as required.

Ideal Candidate Statement:

The ideal candidate has experience working in a team-oriented, fast-paced dining environment and demonstrates strong leadership, communication, and organizational skills. They should be comfortable supervising staff, managing schedules, and addressing operational challenges while maintaining high service standards.

Workplace Requirements:

On-campus position: "This position is exclusively on-site, necessitating all duties to be performed in person at their assigned location at Rice University. Per Rice policy 440, work arrangements may be subject to change.

Physical Demands:

LIGHT WORK: Exert up to 25 lbs. of force occasionally. Requires walking or standing for up to 8 hours per day. Other physical requirements include manual dexterity and the ability to see, hear, reach, climb, and balance.

Other Requirements:

Must be able to detect scents and discern flavors.

Environment:

The work environment is a commercial kitchen and includes exposure to extreme temperatures. Work hazards include exposure to chemicals, wet floors, dangerous equipment (fryers, stoves, ovens, knives, slicers, etc.), and hot oil, steam, and water.

Essential On Campus:

This role is classified as an Essential On-Campus Position, requiring on-site presence to effectively carry out its vital functions. During emergencies or crises, the employee is required to report to campus as directed to ensure continuity of critical operations and must remain accessible to leadership to fulfill responsibilities necessary for maintaining institutional functions.

Hiring Range:

$20.64 - $27.00 hourly
*Non-Exempt (hourly) positions under FLSA are eligible for overtime.*

Minimum Requirements:

• High school diploma + In lieu of the education requirement, additional related experience above and beyond what is required may be substituted on an equivalent year-for-year basis
• 1-2+ years of experience + In lieu of the experience requirement, additional related education above and beyond what is required may be substituted on an equivalent year-for-year basis.

Certification:

• Certified Food Handler's Permit (Houston) or equivalent (e.g., ServSafe).

Skills:

• Able to read and write in English.
• Able to read and understand standard recipes and production sheets.
• Documents HACCP log sheets for breakfast, lunch, and dinner.
• Proven experience in a professional kitchen environment.
• Strong foundational knowledge of cooking techniques and food safety standards (ServSafe certification preferred).
• Exceptional ability to work independently or as part of a team in a high-pressure environment.
• Demonstrated proficiency in knife skills, mise en place, and station management.
• A commitment to cleanliness and high-quality food presentation.

Essential Functions:

• Supervision & Leadership: Provides direct supervision to cooks, cashiers, dishwashers, and temporary employees to ensure they operate in accordance with service and operational standards.
• Scheduling & Administration: Under the direction of the Dining Manager, is responsible for setting and sending schedules to their respective dining assistants.
• Operational Reporting: Required to submit detailed shift notes, incident reports, and operational metrics to the Dining Manager at the end of each shift.
• Access Control & Guest Service: Acts as the first point of contact for guests by greeting customers, scanning student ID cards, and verifying meal plans.
• FOH Management: Oversees the entire front-of-house (FOH), including restocking, preparation, and cleaning of different stations.
• Food Preparation: Prepares a variety of foods in accordance with menu instructions and standardized recipes while maintaining food quality and appearance standards.
• Station Proficiency: Must be able to work any and all standardized stations within the dining operation.
• Sanitation & Cleanliness: Keeps work areas clean and participates in maintaining a high degree of sanitation within the kitchen and serving areas, including cleaning standard kitchen equipment.
• Staff Coordination: Coordinates break and meal periods for dining staff within the operational needs of the servery.
• Inventory & Supplies: Assists in ordering and taking inventory of front-of-house supplies and ensures online menus are accurate.
• Safety & Compliance: Ensures compliance with university policies and food safety requirements while providing direction and assistance to visitors.
• Emergency Response: Serves as an Essential Employee during campus emergencies, requiring on-site presence to carry out vital functions.
• General Duties: Performs all other duties as assigned.