Restaurant Manager

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