JOB SUMMARY:

The Front of House Supervisor is responsible for supporting the day-to-day operations of the front-of-house team, ensuring smooth service, consistent guest satisfaction, and strong alignment with the restaurant’s standards. This role works closely with the management team to lead by example, assist in training staff, and oversee service execution during meal periods.

REQUIRED QUALIFICATIONS:

• Minimum 2 years of front-of-house experience in a full-service restaurant, with at least 1 year in a supervisory or leadership role
• Strong knowledge of food, wine, and beverage service
• Proven ability to lead a team in a fast-paced, high-standard environment
• Excellent communication, organizational, and problem-solving skills
• Ability to remain calm and professional under pressure
• Flexible availability, including nights, weekends, and holidays
• Proficiency with POS systems and basic administrative tasks
• Valid California Food Handler Certification and Responsible Beverage Service
  The Estate Yountville offers an attractive compensation and benefits package and the opportunity to be part of a dynamic team
  The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

• Oversee and support daily front-of-house operations during service, ensuring an exceptional guest experience
• Lead pre-shift meetings and assist in coordinating team flow, section assignments, and service expectations
• Monitor service standards, timing, and table maintenance to ensure consistency and efficiency
• Act as a resource and point of contact for guests, resolving issues promptly and professionally
• Assist with training and mentoring servers, hosts, bussers, and food runners to uphold restaurant service standards
• Maintain a clean and organized dining room, bar, and service stations throughout the shift
• Monitor reservations and floor plans, and coordinate with the host team to manage guest flow
• Support inventory management of service items, including glassware, linens, and menus
• Assist in opening and closing duties, including end-of-shift reporting, cash handling, and staff checkouts
• Uphold all safety, sanitation, and responsible alcohol service regulations
• Collaborate with the culinary team to ensure seamless communication and accurate order flow