Fork Hospitality Supervisor at Point Reyes Farmstead Cheese Company

Point Reyes Station, California, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Sep, 26

Salary

82000.0

Posted On

26 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Staff Supervision, Event Planning, Customer Service, Conflict Resolution, Project Management, Recruitment, Performance Evaluation, Scheduling, Logistics Coordination, Microsoft Office, FareHarbor, Microsoft Dynamics, Budgeting, Inventory Management, Team Mentoring, Hospitality Management

Industry

Food Production

Description

Description Point Reyes Farmstead Cheese Company – Point Reyes Station, CA Full-time · 40 hours/week · Onsite at The Fork About Us Point Reyes Farmstead Cheese Company (PRFC) is a family-owned creamery known for its award-winning artisan cheeses-crafted right on the farm where our cows are raised. Our team works hard, has fun, and takes pride in creating exceptional food experiences. If you love great food, great cheese, and creating memorable guest moments, you’ll feel right at home here. About the Role The Fork Hospitality Supervisor oversees front-of-house operations and ensures exceptional guest experiences at The Fork, our on-farm Culinary & Educational Center. This role manages hospitality staff, leads event coordination, and supports the seamless execution of public, private, and trade events. This is a dynamic, hands-on position for someone who thrives in a fast-paced environment, enjoys leading teams, and brings a polished, guest-focused approach to every event. Schedule Full-time, 5 days/week. Typical schedule is Tuesday-Saturday, shifting to Monday–Friday during slower months. Occasional evenings, weekends, and offsite events may be required. What We Offer Two weeks’ paid vacation Seven paid holidays + two floating holidays Medical, dental, and vision insurance Flexible Spending Accounts (FSA) Employee Assistance Program (EAP) 401(k) with 4% company match A fun, supportive, cheese-loving team culture What You’ll Do Supervise hourly staff (servers & Marketplace employees): Recruit, interview, hire, train, and conduct performance evaluations. Create schedules and manage staffing for daily operations and events. Event Management: Design, plan, and execute public, private, and trade events. Coordinate onsite logistics, staffing, and event flow. Conduct post-event analysis and debriefs. Manage hospitality supplies, linens, service ware, and event equipment. Guest Experience: Deliver exceptional customer service and maintain high service standards. Oversee front-of-house ambiance, décor, and guest experience. Address guest concerns and resolve issues promptly. Other: Support Business Development with proposals and customer follow-up. Provide backup for accounting inventory entries and Sales Order generation Ensure health, safety, and compliance standards across operations. Lead special projects and support company celebrations What We’re Looking For High school diploma or equivalent 3+ years of hospitality experience, preferably in a supervisory role Strong leadership, communication, and team-mentoring skills Excellent customer service and conflict-resolution abilities Strong organizational skills and attention to detail Experience with event planning and project management Ability to work collaboratively with diverse teams and clients Proficiency with Microsoft Office; familiarity with FareHarbor and Microsoft Dynamics is a plus Genuine passion for cheese, local food, and agritourism Friendly, outgoing personality with resilience and adaptability Physical Requirements Ability to stand, walk, bend, kneel, stoop, crouch, and climb stairs in a fast-paced environment Frequent lifting and moving of items between 20–40 lbs Ability to stand and speak with guests for extended periods Our Values We treat each other with respect, work hard together, and celebrate our shared successes. We’re proud of what we create-and the people who make it possible.

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Responsibilities

Oversees front-of-house operations and manages hospitality staff to ensure exceptional guest experiences at the Culinary & Educational Center. Leads the design, planning, and execution of public, private, and trade events including logistics and staffing.