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The Opportunity
The Food & Beverage Supervisor is a hands-on front-of-house leadership role responsible for helping build, lead, and maintain the service culture across Public House's restaurant, bar, in-room dining, and event operations.
Reporting to the Area General Manager and partnering closely with the Chef de Cuisine, Operations Manager, and Corporate Event & Sales Manager, this position serves as the senior FOH leader on assigned shifts, working alongside the team while taking increasing ownership of training, service standards, shift execution, guest recovery, labor awareness, and event operations.
Public House is reopening and expanding in phases as part of a multi-property hotel group with shared corporate and regional resources. The ideal candidate is comfortable operating in a developing environment, can move between hands-on service and leadership responsibilities, and is interested in growing into broader food and beverage management as the business matures.
This is an opportunity for someone who wants to do more than supervise a shift. You'll help build a FOH team and culture from the ground up, establish standards, solve problems in real time, and play a meaningful role in shaping the guest experience at one of Weekender's growing Adirondack properties.
Success in this role comes from balancing hands-on service leadership with growing operational ownership - building a FOH team and culture that is polished, warm, accountable, and consistent with the Public House guest experience.
What you'll be responsible for:
The essential functions include, but are not limited to, the following:
Front-of-House Leadership & Service
Lead restaurant and bar service during assigned shifts and serve as the primary FOH point of leadership on the floor.
Conduct pre-shift meetings, communicate daily priorities, and ensure the team is prepared for service.
Assign sections, side work, opening duties, closing duties, and other shift responsibilities.
Coach servers, bartenders, hosts, and support staff in real time to maintain consistent hospitality and service standards.
Coordinate closely with the Chef de Cuisine and culinary team on pacing, timing, menu updates, guest needs, and service execution.
Serve as the first point of escalation for guest concerns and execute appropriate service recovery.
Maintain a visible, hands-on presence during service and step into operational positions when business needs require it.
Training, Standards & Team Development
Help develop, document, and maintain FOH service standards, SOPs, opening and closing procedures, side-work expectations, and training materials.
Support onboarding and training of new FOH team members.
Provide ongoing coaching and feedback and escalate performance or conduct concerns to property leadership when appropriate.
Help create a service culture that is polished, warm, accountable, and consistent with the Public House guest experience.
Restaurant & F&B Operations
Support FOH scheduling and labor deployment based on forecasted business levels.
Maintain cashout, closing, POS, and shift reconciliation procedures.
Assist with beverage, operating supply, and FOH inventory counts and controls.
Monitor cleanliness, organization, presentation, and readiness of restaurant, bar, and guest-facing F&B areas.
Support in-room dining operations, including order flow, service standards, and delivery coordination.
Participate in FOH hiring interviews and provide input on staffing needs as business volume grows.
Support responsible cost control and labor awareness while maintaining a high standard of hospitality.
Events & Banquet Operations
Serve as an on-property FOH execution lead for meetings, weddings, private events, and other group functions.
Partner with the Corporate Event & Sales Manager, Area General Manager, and Chef de Cuisine to translate event plans and BEOs into successful on-site execution.
Lead assigned banquet servers, bartenders, and event support staff.
Coordinate event service timing, room readiness, guest-facing details, and communication with culinary and hotel operations.
Assist with event setup, service, breakdown, and post-event operational feedback.
Develop toward increased ownership of event-floor execution as experience and business volume grow.
Other Duties & Responsibilities
Perform other duties and responsibilities as assigned to support the operational needs of the property and organization.
Success Measures
Consistent execution of Public House FOH service standards.
Strong guest feedback and effective service recovery.
FOH team readiness, training quality, and accountability.
Effective communication and coordination between FOH, culinary, hotel operations, and events.
Responsible staffing and labor deployment based on business volume.
Reliable execution of restaurant openings/closings and assigned events.
Increasing ability to independently manage shifts, people, operating controls, and business results.
What We're Looking For
Strong restaurant or hospitality service experience with demonstrated leadership potential.
Previous experience serving as a head waiter, shift lead, captain, trainer, or other informal/formal leadership role preferred.
Event, banquet, or private-dining experience strongly preferred.
Strong understanding of elevated guest service and the ability to lead by example.
Confident communicator who can provide direction, coach peers, and remain composed during high-volume service.
Organized, dependable, and comfortable working in an opening or evolving operation where processes are still being built.
Ability to work collaboratively with culinary, hotel operations, sales/events, and regional leadership.
Working knowledge of restaurant POS systems, cash handling, and basic inventory processes preferred.
Flexible availability, including evenings, weekends, holidays, and event schedules.
Ability to meet the physical requirements associated with restaurant and event operations, with or without reasonable accommodation.
The pay range for this role is:
25 - 29 USD per hour (North Creek, NY)
