Restaurant Supervisor

Acadia National Park; Seal Harbor (ME); On-site; USD 52,000 - 78,000; Full time

Job summary

Acadia National Park is seeking a Front of House Supervisor for its restaurant operations. You will assist the Restaurant Manager in daily front of house duties, ensuring guests receive extraordinary hospitality and smooth service across servers, hosts, and bartenders.

Role requires leadership, a strong guest focus, and experience managing a busy dining room with POS systems, reservations, and peak-period coordination.

Qualifications

• Minimum three years supervisory experience in the restaurant industry.
• Strong guest service and communication skills.
• Ability to coach and develop front of house staff.

Responsibilities

• Assist RM in overseeing all front of house operations.
• Ensure Host/Hostess area is clean, organized and efficiently run.
• Monitor and sign off on opening/closing side work with servers and bussers.

Skills

Guest service

Leadership

Front of house

POS system

Education

High school diploma or equivalent

Some college / culinary arts degree

Tools

POS system functionality

Microsoft Office

Job description

Assist the Restaurant Manager with all daily responsibilities pertinent to the front of house operations to ensure that the goal of providing extraordinary hospitality to all guests of the restaurant is achieved.

Responsibilities:

• Assist the Restaurant Manager (RM) in overseeing all aspects of the front of house operation including ensuring that all Servers are trained and assisting the guests in a courteous, friendly and efficient manner per Company standards
• Ensure that the Host/Hostess area is clean and organized at all times and assist them during peak and busy periods. Ensure organization of daily restaurant reservations
• Oversee and monitor opening and closing side work responsibilities with Servers and Bussers on a daily basis and sign off on duties as required
• Supervise the Bartender and Server check-out and cash closing procedures
• Assist with the coordination of special tour luncheons collaborating with Sales and Marketing Specialist and Restaurant Manager as required and coordinate schedule changes requiring additional time
• Ensure that the dining experience of all guests exceeds their expectations in an effort to provide extraordinary hospitality per the Company’s guidelines
• Execute proper and accurate closing procedures in accordance with company policy
• Provide objective and professional feedback to the Restaurant Manager regarding any and all operational issues as they arise
• Commit to train, coach and mentor front of house staff and work with Restaurant Manager involving disciplinary actions in order to further develop employees
• Perform any other duties as requested and adhere to job specific duties checklists

Position Requirements:

• Able to work a variety of shifts including evenings, weekends and holidays
• Be self-motivated with the ability to perform with the highest professional and ethical standards
• Excellent customer service and people skills
• Respond well to a changing work environment and able to perform at the highest level with minimal supervision
• Possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations
• Excellent analytical and problem resolution skills with the ability to proactively recommend solutions
• Financial background with the proven ability to identify opportunities for revenue enhancement and fiscal management
• Demonstrate effective written and verbal communication skills
• Intermediate computer skills with Microsoft Office and familiarity with POS system functionality
• Understand company’s Health & Safety standards and the ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meet the specific responsibilities within these areas
• Majority of shift will be spent on feet in a fast-paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting, and lifting up to 25 lbs. frequently and 50 lbs. occasionally.

Education and Experience:

Education:

High school diploma or equivalent Some college coursework or a bachelor’s degree in culinary arts

Experience:

Three (3) years supervisory experience in the restaurant industry Minimum 3 years hospitality/customer service experience.