Front of House Supervisor - Theodosia

Description

Job Details

Department: Food & Beverage – Front of House

Direct Report: Restaurant General Manager

Support the Restaurant General Manager in executing daily front-of-house operations for Theodosia, 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, elevated culinary programming, and memorable guest experiences. Theodosia serves as the resort’s signature, chef-driven dining experience, celebrating regional ingredients, seasonality, and sophisticated yet welcoming service.

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., Open Table)
• 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…