Role Summary

The Parlor Coordinator is responsible for coordinating day‑to‑day operations of the parlor area, ensuring excellent guest service, efficient workflow, product quality, and compliance with food safety and company standards. This role serves as a working lead, supporting parlor team members while helping maintain a clean, organized, and welcoming environment.

Key Responsibilities

Coordinate daily parlor operations to ensure efficient service flow and product quality.
Provide superior guest service by greeting guests, answering questions, and resolving concerns professionally.
Support and guide parlor team members through task delegation, coaching, and on‑the‑job training.
Prepare, serve, and present parlor products in accordance with company recipes, portion standards, and food safety guidelines.
Monitor inventory levels, product rotation, and waste to support operational and cost controls.
Ensure cleanliness and organization of workstations, equipment, and guest service areas.
Follow and enforce food safety, sanitation, and workplace safety procedures.
Communicate operational challenges, staffing needs, and guest feedback to management.
Support promotions, seasonal offerings, and merchandising initiatives.
Perform opening, closing, and side‑work duties.
Other duties as assigned.

Knowledge, Skills & Abilities

Strong guest service orientation with a positive, friendly demeanor.
Ability to lead, motivate, and support team members in a fast‑paced environment.
Clear verbal communication skills and ability to follow written procedures.
Strong attention to details related to food quality, cleanliness, and safety.
Ability to prioritize tasks and adapt to fluctuating guest volume.
Basic math skills and ability to use point‑of‑sale or production tracking systems.
Knowledge of food safety and sanitation practices is preferred.

Qualifications

High school diploma or equivalent required.
1–3 years of experience in food service, hospitality, or customer service preferred.
Prior lead or coordinator experience preferred but not required.
Food Handler Certification or ability to obtain within a designated timeframe may be required.

Physical Requirements

Standing and Walking: Ability to stand and walk for extended periods throughout the shift.
Lifting and Carrying: Ability to lift, carry, and move supplies or products weighing up to 30 pounds.
Reaching and Bending: Frequent reaching, bending, twisting, stooping, and crouching while preparing products or stocking supplies.
Manual Dexterity: Frequent use of hands and fingers for scooping, serving, operating equipment, and cleaning tasks.
Visual Acuity: Ability to read labels, recipes, temperature gauges, and screens.
Hearing and Speaking: Ability to communicate clearly with guests and team members and hear equipment alerts or safety signals.

Work Environment

Work is performed primarily in a parlor or food service area with regular exposure to cold temperatures (freezers, coolers), food preparation equipment, and cleaning chemicals.
Environment may involve wet or slippery floors, tight workspaces, and frequent customer interaction.
The role operates in a fast‑paced, high‑volume setting with periods of peak guest activity.
Schedule may include early mornings, evenings, weekends, and holidays based on operational needs.
Requires strict adherence to food safety, sanitation, and workplace safety policies.
Work environment subject to change based on duties performed.

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