Front of House Supervisor - Theodosia

EOS•Kitty Hawk, NC

10h•Onsite

About The Position

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.

Requirements

2–4 years of progressive restaurant experience, with leadership or supervisory experience 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

Nice To Haves

Experience in upscale or full-service dining environments preferred

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