Front of House Supervisor

Front Of House Supervisor

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.

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.

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

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

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

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

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

Equal Opportunity Employer