Restaurant Supervisor (Fish Hawk)

The Company and The Resort

Tanzerra Resorts is a leading international luxury resort company, renowned for providing unparalleled guest experiences in unique and iconic destinations. Each Tanzerra Resort is as unique as its location, offering an exceptional blend of luxury, comfort, signature experiences, world-class culinary arts, and private events that cater to discerning travelers and event planners from around the globe. We are committed to delivering outstanding, personalized service and creating memorable stays for our guests and focus on caring for our team members just as much as we care for our guests.

The Tides Inn is a beloved waterfront, luxury resort nestled on Carter's Creek in Irvington, Virginia. The property has been a cherished destination for generations and has recently undergone a number of renovations and enhancements that are helping elevate the brand and overall experience. The Tides features 70 luxurious accommodations, tennis and pickleball courts, wellness treatments, a working farm, Markers Space (for artistic activities), its own marina and two distinct restaurants, Salt & Meadow Restaurant and Fish Hawk Oyster Bar. As it has evolved, the Tides Inn is becoming more widely recognized for its elite programming, culinary experiences, commitment to environmental stewardship, and world-class hospitality.

Job Summary

The Restaurant Supervisor is responsible for overseeing all front-of-house operations at the Fish Hawk restaurant, ensuring exceptional guest service and adherence to Forbes-level standards. This role leads, trains, and supervises team members while fostering a collaborative environment focused on service excellence and operational efficiency. The supervisor manages scheduling, inventory, and cost controls to maximize profitability and ensure smooth daily operations. Success in this role is demonstrated through high guest satisfaction, strong team performance, and effective coordination across departments. The position also supports service innovation, staff development, and alignment with overall resort goals.

Essential Functions and Responsibilities

• Regular and reliable attendance is an essential function of this role.
• Supervises restaurant outlets to ensure compliance with resort objectives and the health and safety of employees and guests.
• Maintains high service standards to deliver a consistent, high-quality guest experience.
• Acts as an ambassador of the resort by promoting a positive image at all times.
• Fosters a culture of teamwork by supporting colleagues and collaborating with other departments to ensure guest satisfaction.
• Trains, coaches, and supervises team members, holding staff accountable to established service standards, including Forbes-level expectations.
• Schedules team members in alignment with business demands and operational goals.
• Conducts performance reviews and provides ongoing feedback to support team development.
• Manages staffing levels, including hiring input, scheduling, evaluating performance, and administering discipline when necessary.
• Leads monthly departmental meetings to review operations, events, policies, and team engagement.
• Monitors and controls labor, food, and beverage costs to maximize profitability and meet financial objectives.
• Develops and implements incentive programs to improve team performance and profitability.
• Oversees inventory management, including ordering liquor, beer, wine, food, and operational supplies in coordination with the Beverage Manager.
• Maintains appropriate inventory levels of small wares, utensils, and equipment to support efficient operations.
• Performs monthly inventory counts and ensures accurate tracking of all supplies.
• Attends weekly labor and financial meetings with the finance team to review performance metrics.
• Ensures all service staff are trained on Food & Beverage standards, procedures, and resort policies.
• Acts as Manager on Duty as required, ensuring smooth operations and guest satisfaction.
• Communicates effectively with all departments to ensure seamless service delivery and operational alignment.
• Performs additional duties and special projects as assigned by leadership.

Minimum Requirements:

Bachelor's degree from four-year College or university; or equivalent related work-related experience and/or training. Prefer 1-year prior supervisory skills and hotel/resort food and beverage operations experience. Must have strong organizational skills, excellent written and verbal communication skills and be able to perform and prioritize multiple tasks with ease. Computer skills required. Strong guest and team member relations skills.

Physical Requirements:

30% Sitting

70% Walking, standing and bending

Lifting/Carrying up to 50 lbs.

Hearing and Manual dexterity

Distance vision 1-3 feet

Ability to drive golf cart on occasion as necessary

NOTE TO APPLICANTS: As a luxury hospitality destination operating 24/7, our resort requires team members who can offer flexibility in their schedules. Most roles involve working a variety of shifts, including days, evenings, weekends, and holidays, to ensure an exceptional guest experience.

We offer a comprehensive benefits package for full-time qualifying roles designed to support your health, financial security, and overall well-being. Benefits include medical, dental, and vision coverage; a Health Savings Account (HSA); fitness and wellness programs; disability insurance; basic and voluntary life insurance; an Employee Assistance Program (EAP); a hearing discount program; and more. Our total rewards package is built to help you thrive both personally and professionally.

The Tides Inn is an Equal Opportunity Employer. We are committed to creating a diverse and inclusive workplace. We consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, and gender identity), national origin, age, disability, genetic information, veteran status, or any other protected characteristic under applicable federal, state, or local law.