Front of House Supervisor

EOS•Kitty Hawk, NC

4d•Onsite

About The Position

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.

Requirements

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

Responsibilities

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