Front of House Supervisor & Beverage Lead

About the role

We are a high-volume, full-service restaurant serving exceptional breakfast, lunch, and dinner. While our team is tight-knit and largely self-sufficient, we are looking for a dedicated FOH Supervisor & Beverage Lead to elevate our hospitality standards, build a structured training program, and completely revitalize our beverage and alcohol program.

This is a full-time, hands-on leadership role. You will oversee a front-of-house team of 12-15 servers and hosts. Your mission is to transition our floor from "self-managed" to "high-performance." You will be responsible for enforcing accountability (sidework, guest sing ost stand ericach during loyees a ruse, and buning at shitent, profitable alcohol program from the ground up.

Responsibilities

• Scheduling & Shift Coverage: Take full ownership of FOH scheduling using Sling. Build and optimize weekly schedules to meet labor targets. Actively manage daily floor cuts and coordinate emergency shift coverage for call-outs. You must be willing and able to step onto the floor to cover any role at a moment's notice-whether that means hosting, running food, or waiting tables during a crisis.
• Beverage Program Ownership: Build, organize, and manage our liquor, wine, and beer program. Establish strict systems for wine storage, freshness tracking, and drink consistency. Create recipes, recipe guides and train servers to confidently upsell and correctly prepare alcoholic beverages.
• Performance Accountability & Coaching: Actively manage team performance. Conduct fair, direct coaching conversations-including closing night shifts to manage and correct specific employee performance issues.
• Host Stand & Revenue Maximization: Train and shadow our front-door host team during heavy weekend volume. Master waitlist management, optimize seating rotations, and ensure zero lost revenue from cancellations or empty tables.
• Training & Onboarding: Design and execute a structured training program for all incoming FOH staff. Ensure all team members understand our standards regarding side work, guest interactions, and proactive teamwork.
• Systems & Operations: Utilize Toast POS to monitor real-time sales, manage comps/voids, handle guest complaints with empathy, and execute daily cash- drop updates.

Qualifications

• Experience: 2+ years of restaurant leadership experience in a high-volume, full-service environment.
• Bar/Beverage Knowledge: Strong foundational knowledge of