Restaurant Supervisor

ABOUT THE BRAND

Nestled along the waterfront in the Seaport, The Fulton draws inspiration from the storied history of the former Fulton Fish Market—a place that captured the chef’s heart back in 1986. The menu highlights the finest ingredients from the ocean and beyond, honoring tradition with a modern touch. With sweeping views of the Brooklyn Bridge and an inviting outdoor patio, The Fulton delivers a dining experience that feels both quintessentially in New York and refreshingly serene.  As part of Seaport Entertainment Group, The Fulton also offers abundant opportunities for professional growth within a dynamic and evolving hospitality network—where talent is nurtured and careers can thrive within a culture of excellence.  

About The Role:

The Front of House (FOH) Supervisor is responsible for overseeing and managing the FOH team, ensuring smooth operations and delivering high-quality service to guests. They will provide leadership and guidance to FOH staff, while maintaining a focus on food quality, presentation, and guest satisfaction.

What You Will Do

• Oversee and manage the FOH team to ensure efficient and effective operations during service

• Train, develop, and coach FOH team members to maintain high standards of service, professionalism, and guest engagement

• Collaborate with the kitchen team to ensure timely delivery of food and optimal coordination between FOH and BOH

• Maintain a thorough working knowledge of menu items, ingredients, allergens, and food presentation to assist guests and address any inquiries or concerns

• Ensure that food quality, portion sizes, freshness, and presentation consistently meet the established standards

• Maintain a clean, organized, and well-stocked FOH area, adhering to food safety, health, and sanitation guidelines

• Collaborate with the management team to implement and enforce company policies, procedures, and guidelines

• Lead by example, consistently demonstrating professionalism, teamwork, and a positive attitude

• Follow all company policies, procedures, and guidelines

• Consistently report to scheduled shifts on time and ready to work in proper uniform

• Operate ethically to protect the assets and image of the company

• Performs other duties and responsibilities as per business need

About You:

• Minimum 3 year of experience in a high-volume, fast paced restaurant

• Minimum of 1 year of experience in a supervisory or management role in a restaurant setting

• Excellent interpersonal and communication skills to effectively lead and motivate a diverse team

• Strong knowledge of food and beverage operations, including menu items, preparation methods, and presentation

• Ability to think quickly, multitask, and problem-solve in a fast-paced environment

• Ability to work collaboratively as part of a team and independently as needed

• Ability to think quickly and multi-task in a fast-paced environment

• Ability to take direction and execute

• Effective communication and interpersonal skills conducive to a productive teamwork environment

• High standards for cleanliness of workspace and service areas

• Ability to work in an ever-changing environment

• Ability to work both independently and in a team environment

• Strong work ethic and customer-focused approach

• Ability to work a flexible schedule including days, nights, weekends, and holidays

• Must be passionate, entrepreneurial, and dedicated to success

Physical Requirements

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards.

• Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis).    

• Ability to stand for long periods of time.    

Compensation range: $25.00 - $32.00 per hour