Front of House Supervisor

The Sanderling Resort, 1461 Duck Road, Kitty Hawk, NC 27949, USA Department: Food & Beverage – Front of House Direct Report: Front of House Manager / Restaurant General Manager Purpose: Support the execution of daily front‑of‑house operations for The Lifesaving Station (LSS), ensuring exceptional guest service, proper labor management, quality control, and adherence to EOS Hospitality and Sanderling Resort standards. OVERVIEW The Sanderling Resort, located in Duck, North Carolina, is the premier oceanfront destination in the Outer Banks, offering refined coastal hospitality and memorable guest experiences. The Lifesaving Station (LSS) is the resort’s signature all‑day dining outlet, inspired by the rich history of the Outer Banks and the legacy of the U.S. Lifesaving Service. The restaurant delivers a balance of elevated yet approachable cuisine, strong beverage programming, and welcoming, family‑friendly service in a high‑volume setting. The Front of House Supervisor plays a key leadership role in daily service execution, team oversight, and guest satisfaction. This position supports operational excellence by leading shifts, coaching team members, and ensuring consistent service standards aligned with resort values and expectations. JOB SUMMARY Independently manages assigned front‑of‑house personnel during shifts, specifically Hosts, Servers, Bartenders, and Support Staff, including training, coaching, performance feedback, discipline (as appropriate), and shift delegation Create effective floor plans and shift assignments based on reservations, forecasted covers, and business volume Responsible for assisting with onboarding of new FOH team members including training on service standards, POS usage, appearance guidelines, time and attendance policies, and guest engagement expectations Follow company guidelines for progressive disciplinary action, involving Restaurant General Manager and People + Culture team as required Conduct daily pre‑shift briefings covering operational focus, menu features, beverage highlights, VIP guests, safety reminders, service pacing, and guest feedback Act as manager‑on‑duty when assigned, overseeing daily restaurant activities including opening and closing procedures, floor supervision, guest interaction, and service flow Actively manage the dining room during service, ensuring timing, table maintenance, service standards, and hospitality expectations are consistently met Monitor beverage and service stations to ensure cleanliness, proper stocking, and readiness throughout the shift Assist in monitoring labor usage during shifts and communicate staffing needs to the Restaurant General Manager Support weekly scheduling by providing feedback on staffing performance and productivity Have full knowledge of all menu items, daily features, beverage offerings, and promotions Practice proactive guest recovery by responding promptly and professionally to guest concerns Ensure compliance with all health, safety, and responsible alcohol service standards Monitor and delegate responsibilities to team members to ensure productivity during both peak and slower periods Maintain communication with Culinary leadership to ensure proper pacing and food execution timing Demonstrate a team‑focused attitude and encourage collaboration and accountability Understand and use safe work practices including Emergency Procedures, Accident Reporting, OSHA Compliance, Responsible Alcohol Service, and workplace safety standards Attend meetings and training sessions as required Comply with all policies outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform standards, anti‑harassment policy, and workplace conduct ESSENTIAL FUNCTIONS OF THE JOB Ability to remain standing and actively managing the dining room for up to 10 hours Ability to remain stationary in desk/meeting environment for up to 8 hours Ability to move quickly and decisively based on guest and operational needs Ability to move up and down stairs occasionally Ability to regularly move and lift up to 30 lbs Ability to visibly survey dining and bar areas clearly and inspect visual details such as table presentation and cleanliness Ability to communicate and exchange information effectively with guests and team members Ability to read, write, speak, and understand basic English Ability to complete a satisfactory background check Ability to perform assigned tasks and operate equipment in a safe manner Ability to work flexible hours based on business needs including evenings, weekends, and holidays TECHNOLOGY AND EQUIPMENT USED Microsoft Office (Outlook, Word, Excel) Point of Sale System Computer and Printer Reservations Software (e.g., OpenTable) Phone and Two‑Way Communication Devices Scheduling, Timekeeping, and Labor Management Software Time clock and time clock systems Inventory & Procurement Systems Basic Cleaning Tools and Supplies Bar Equipment and Beverage Tools WORKING ENVIRONMENT Work will primarily take place in a hotel resort and restaurant environment, including dining room, bar, and limited office settings Combination of independent shift leadership and collaborative teamwork Fast‑paced service environment with seasonal fluctuations in volume Exposure to moderate noise levels and food & beverage service equipment KEY SKILLS & EXPERIENCE REQUIRED 2–4 years of progressive restaurant experience, with leadership or supervisory experience preferred Experience in upscale or full‑service dining environments preferred Strong understanding of service standards, table management, and guest engagement Demonstrates strong communication, organizational, and problem‑solving skills Ability to prioritize, delegate, and remain calm under pressure Passion for hospitality and commitment to delivering elevated guest experiences Successful completion of satisfactory background check Available and willing to work flexible hours based on business needs including weekdays and weekends No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr