Outlet Supervisor

Homma Talent•Sea Island, GA

2d•$42,000

About The Position

The Outlet Supervisor is responsible for creating and maintaining an atmosphere of anticipatory service, ensuring exceptional experiences for members and guests. Acts as a gracious ambassador of Sea Island, inspiring and developing team members while supporting operational excellence, service quality, and financial performance. In partnership with the Restaurant Manager, this individual helps provide direction in planning, communication, administration, and financial control of the outlet. The position also collaborates closely with the Executive Chef and Culinary leadership to support food production, service standards, and overall outlet performance.

Requirements

Bachelor's Degree in Hospitality / Tourism Management
Minimum 2 years of supervisory experience in a high -volume restaurant environment.
Current ServSafe Certification (Food Handling & Alcohol Service) or ability to obtain upon hire.
Proficiency or ability to quickly learn POS systems.
Knowledge of commercial kitchen safety practices and chemicals.
Physical stamina to work in a resort environment, including lifting 50+ pounds and prolonged standing/walking.
Ability to work flexible schedules including weekends, holidays, early mornings, and evenings.
Strong written and verbal communication skills in English.
Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada. The limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer.

Responsibilities

Supervise and support daily outlet operations, ensuring service excellence and adherence to luxury hospitality standards.
Guide, coach, train, and develop team members including Bartenders, Food Servers, Server Assistants, and Food Runners.
Assist with scheduling, labor supervision, and team performance management.
Maintain complete knowledge of menu items, ingredients, preparation methods, presentation standards, pricing, glassware, and dining room layout.
Ensure proper food handling, preparation, storage, cleanliness, and quality control standards are consistently upheld.
Monitor inventory levels and follow purchasing procedures to maintain appropriate food and beverage stock.
Enforce state liquor laws and responsible alcohol service standards.
Maintain cleanliness and organization of all outlet areas, exceeding local health and safety regulations.
Support resolution of guest concerns in a timely and professional manner.
Promote teamwork, productivity, and a culture where team contributions are valued.