We are a farm-to-table restaurant committed to seasonal, locally sourced, and sustainably grown produce. Our philosophy centers around traceability, transparency, and thoughtful hospitality. We're looking for a passionate and operations-savvy Food & Beverage Supervisor to help elevate guest experience while supporting back-of-house and front-of-house alignment. Job Summary: The Food and Beverage Supervisor is responsible for the day-to-day operations of the restaurant floor. This includes coordinating service, supporting staff, ensuring quality control, and managing inventory and logistics. The ideal candidate has strong leadership skills, a deep understanding of sustainable sourcing, and a hands-on approach to operations and hospitality. Key Responsibilities: Operations & Service Oversee daily floor operations to ensure smooth service and optimal guest experience Lead pre-shift meetings and briefings to align front-of-house staff on menu changes, sourcing notes, and specials Maintain SOPs for service standards, cleanliness, safety, and sustainability practices Work closely with kitchen and farm partners to understand seasonal menus and communicate changes to the team Manage inventory and assist in ordering food, beverage, and operational supplies Ensure all food safety, hygiene, and compliance standards are met Team Supervision & Training Supervise, schedule, and train service staff to uphold brand values and operational excellence Foster a culture of hospitality, sustainability, and respect across the team Provide on-the-floor coaching and support for team members Conduct performance evaluations and assist in recruitment and onboarding Guest Experience Ensure an elevated yet approachable guest experience from entry to exit Resolve guest issues with professionalism and attention to detail Educate guests (and staff) on the sourcing story and ethos behind the menu Reporting & Administration Track daily sales, staff hours, wastage, and feedback Collaborate with the restaurant manager on weekly reports, cost control, and revenue optimization Support event or special menu coordination with farm or chef partnerships Qualifications: 3–5 years of F&B supervisory or management experience (farm-to-table or sustainable dining preferred) Deep interest in local, seasonal food and sustainable sourcing Strong organizational and leadership skills Excellent communication and problem-solving ability Working knowledge of POS systems, inventory software, and restaurant KPIs Flexible to work evenings, weekends, and holidays Nice to Have: Familiarity with regenerative farming or sustainable supply chains Wine or beverage program experience (especially with natural or low-intervention wines) Hospitality or culinary diploma/degree What We Offer: A mission-driven work environment with a passionate team Opportunities to learn about sourcing, farming, and sustainability Staff meals, industry events, and educational workshops Career growth within a growing hospitality group
We’re looking for a junior designer to join our creative team and help bring our restaurant’s brand, menu, and experiences to life. You’ll work closely with the marketing and operations teams to design visuals that reflect our aesthetic and values — from digital posts and menus to in-store collaterals and event branding. Responsibilities: Create and adapt designs for menus, posters, invites, packaging, and digital media. Support with visual content for social media (stories, reels covers, etc.). Assist in maintaining brand consistency across all touchpoints. Collaborate with the culinary and marketing teams to design seasonal and campaign materials. Help with photoshoots, styling, and content layout when required. Requirements: 0–2 years of design experience (internship or agency experience preferred). Proficiency in Adobe Creative Suite / Canva / Figma. Strong eye for typography, layout, and color. Interest in food, restaurants, and hospitality design. Ability to multitask and meet deadlines in a fast-paced environment. Photography or illustration skills