Restaurant Supervisor - Earth at Hidden Pond

EOS Hospitality; Kennebunkport (ME); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Employer-subsidized medical, dental, and vision insurance

Discounted employee hotel rates

401k employer match up to 4% of salary

Paid Time Off package

Food and Beverage discount of 50% Off

Job summary

EOS Hospitality is seeking a Restaurant Supervisor at Earth at Hidden Pond in Kennebunkport. In this dynamic role, you will lead front-of-house staff, oversee daily operations, and maintain exceptional guest service standards.

Ideal candidates have leadership experience, strong customer service skills, and a commitment to creating memorable dining experiences in a serene environment. The position offers a number of benefits including subsidized health insurance and generous paid time off.

Qualifications

• Experience in a leadership role in hospitality or restaurant management.
• Ability to manage cash and perform daily financial closing tasks.
• Strong focus on guest service and satisfaction.

Responsibilities

• Support daily restaurant operations while mentoring staff.
• Open and close restaurant, manage staff schedules and assignments.
• Assist with inventory management and compliance with operational procedures.

Skills

Leadership skills

Customer service

Cash handling

Food safety knowledge

Time management

Job description

Overview

Join the team at Earth at Hidden Pond in beautiful Kennebunkport as a Restaurant Supervisor and help create exceptional farm‑to‑table dining experiences in a serene woodland setting. Earth is seeking a motivated and hospitality‑driven leader who thrives in a fast‑paced environment and is passionate about delivering outstanding guest service. In this role, you will support daily restaurant operations, guide and mentor front‑of‑house staff, and ensure every guest enjoys the warm, attentive service and thoughtful culinary experience that Earth at Hidden Pond is known for.

Responsibilities

• Open restaurant duties such as turning on lights, inspecting property, unlocking doors, counting bank bags and distributing to necessary employees, etc.
• Ensure scheduled employees have arrived timely to their shift; communicate absences and rectify by filling shifts as needed.
• Assign servers to sections and distribute floor plans.
• Conduct pre‑shift meetings daily and communicate necessary information to staff such as safety reminders, VIPs in house, reservations on the books, side work and deep cleaning goals, etc.
• During shift, act as a server, busser, host, food runner, and support each position based on business needs.
• Collect closing reports and close out with the team each shift; use proper cash handling and make cash drops as required.
• Contribute to daily communication reports.
• Close duties including turning off lights, inspecting property, turning off mechanical items, cleaning the restaurant, resetting tables, ensuring the bar area is clean and sanitized, ensuring all side work is completed, and locking doors.
• Assist in interviewing candidates as requested.
• Assist with initial and ongoing training for new hires, issuance and adherence to uniform/appearance policy, time and attendance policy, steps of service training, ensuring access to appropriate systems, etc.
• Ensure proper inventory and effective ordering; manage special product needs, receiving, product storage and organization, staff training on inventory, ensuring yield management, keeping par levels, and completing monthly inventory.
• Assist with in‑house events; prepare food and beverages, assist with room set up, AV, bar, and directing rental services.
• Assist with in‑house breakfast program as scheduled.
• Assist manager with collection and coding of invoices as requested.
• Ensure compliance with all F&B operational procedures; work with the F&B Director on development of SOPs as needed.
• Intentional guest engagement through "touching tables" and ensuring guest satisfaction at all times; assist servers with guest service issues and customer recovery efforts; suggest elevated guest service opportunities for VIPs and special occasions.
• Expedite food regularly, practicing and training for proper timing of food courses.
• Assist in all in‑house cash revenue and proper cash handling procedures; make cash drops as directed by accounting.
• Ensure team is educated on all tip pool and service charge distribution policies; manage fair, consistent distribution of tips and SCs.
• Coordinate workflow to ensure a smooth‑running operation.
• Assist team members to promote a positive teamwork environment; all leaders are expected to perform any duty of their own employees. Supervisors should be present on the floor and assisting their teams in all operation needs at peak service times.
• Practice conscious knowledge of food allergies and safety in preparation.
• Responsible for comp and void privileges and approving active promotions and gift card/certificates.
• Attend all scheduled meetings and training sessions.
• Monitor and delegate to subordinate team members to ensure they remain busy during their shift; create an ongoing list of tasks ahead of time for use during slower moments.
• Work effectively with other personnel in a positive, professional manner; lead by example with professionalism and high standards of guest services and quality of work.
• Work professionally with all third‑party vendors and suppliers as a point of contact.
• Professionally handle guest complaints, solve problems, apologize/emphasize during guest complaints, follow up. Communicate any elevated complaints that could not be resolved to the Food & Beverage Director.
• Manage ambiance of environment by walking around, surveying area from the guest perspective to ensure all guest spaces maintain appropriate atmosphere such as proper lighting, music volume, cleanliness, decorations (i.e. candles lit, plants looking healthy, pillows fluffed). Maintain cleanliness of bars, dining room, guest entry spaces, bathrooms, and back of house spaces.
• Assist with reservation and walk‑in guest flow to maximize seating and reservations daily.
• Communicate with other managers and staff in a positive, efficient, and friendly manner.
• Demonstrate a team‑focused attitude and encourage collaboration; motivate and lead the team to accomplish tasks effectively.
• Escalate associate concerns to People + Culture department; assist in resolution as requested.
• Understand and practice all safety and security procedures, including Evacuation Procedures, Accident Reporting, Right to Know Law, Bloodborne Pathogen Procedures, Anti‑Harassment, and Anti‑Violence Policies.

Benefits

• Employer‑subsidized medical, dental, and vision insurance
• Company‑funded $25K in complimentary life insurance and $1K/mo. in disability
• Optional Disability, Life and AD&D, Critical Illness, and Accident Insurance options
• Additional Health & Wellness benefits including prescription and gym membership discounts
• Generous Paid Time Off package including Employer Paid Leave plus immediate Paid Vacation accruals
• Flexible and understanding work‑life equality
• Family Matters Program of 3+ months paid parental leave for new parents
• 401k employer match, up to 4% of salary
• Competitive wages with ongoing market analysis with annual performance evaluations and compensation adjustments
• Discounted employee and immediate family hotel rates as low as $59 per night at EOS Hospitality portfolio locations
• Food and Beverage discount of 50% Off at EOS Hospitality portfolio locations
• Gold Card annual complimentary restaurant allowance for managers
• Discounted lodging rates from New England Inn & Resort Association partners
• Pathways for growth and professional development including training and tuition reimbursement
• Relocation assistance to temporary employer housing
• Incentive opportunities for both hourly and managerial roles
• Supportive, open workplace culture
• Company‑funded Employee Assistance Program for life and mental health resources