Teams at Suburban Inns

Supervises front-of-house restaurant operations, including guest service, reservations, table touches, staff performance, labor goals, cleanliness, safety, side work, and closing security. Assists guests and management, enforces company standards, handles team accountability and discipline, attends meetings, and supports operations across varying shifts, weekends, and holidays.

Manages front-of-house restaurant operations, including guest service, staffing schedules, floor presence, service recovery, inventory and liquor controls, payroll approval, cleanliness, safety, and team accountability. Ensures adherence to company, health department, and service standards; maintains certifications, labor compliance, opening and closing procedures, reporting, and communication with back-of-house staff. The role includes variable day, evening, weekend, and holiday shifts and may involve travel to other properties.

Prepares and expedites food items according to standardized recipes, portions, and presentation standards. Sets up, maintains, and breaks down the Expo station; serves guests; monitors shortages; and maintains clean, sanitary work areas. Provides friendly guest service, follows health and safety regulations, adheres to company processes, and works variable shifts including evenings, nights, weekends, and holidays.