Job Description

Known for its fresh, locally sourced seafood and creative coastal cuisine, Marlin Moon offers a modern take on Eastern Shore dining in a relaxed yet refined atmosphere. Featuring signature seafood dishes, handcrafted cocktails, and a welcoming ambiance, Marlin Moon delivers a memorable experience for both hotel guests and local patrons alike.

Located on 33rd Street inside the DoubleTree by Hilton Ocean City Oceanfront, Marlin Moon serves breakfast and dinner in a high-energy, seasonal resort environment. With a strong reputation for quality, hospitality, and elevated coastal flavors, the restaurant blends casual comfort with exceptional service, making it a favorite destination for both everyday dining and special occasions.

Marlin Moon is proudly operated by The Harrison Group, a multi-property hospitality company with over 50 years of experience in Ocean City and surrounding coastal markets. The Harrison Group is committed to operational excellence, guest satisfaction, and developing hospitality professionals who are passionate about service, leadership, and continuous growth.

Job Title: Restaurant Supervisor Location: DoubleTree – Marlin Moon

Reports to: Food & Beverage Director

Basic Purpose:

The Restaurant Supervisor is responsible for overseeing daily front-of-house operations at Marlin Moon to ensure exceptional guest service, operational efficiency, and adherence to company standards. This role supports the Food & Beverage Director in executing service standards, managing team performance, and maintaining a positive and professional dining environment. The Restaurant Supervisor plays a key leadership role in delivering a consistent, high-quality guest experience while supporting revenue and labor objectives.

Organizational Scope:

Marlin Moon is a high-volume, full-service restaurant serving breakfast, lunch, and dinner, in addition to lounge service, seasonal specials, and private dining events. The Restaurant Supervisor directly oversees operations team members during assigned shifts and is responsible for service execution, guest satisfaction, staff supervision, and operational compliance. This position works closely with culinary leadership to ensure seamless coordination between front-of-house and back-of-house operations.

Essential Functions:

1. Lead and supervise all operations during assigned shifts.

2. Ensure consistent execution of service standards, guest engagement, and hospitality excellence.

3. Monitor dining room flow, table turns, and service pacing to maximize guest satisfaction and revenue opportunities.

4. Address guest concerns or complaints promptly and professionally, ensuring appropriate service recovery.

5. Assist the Food & Beverage Director with scheduling to align staffing levels with business demand while managing labor costs.

6. Train, coach, and mentor front-of-house team members to ensure performance standards are consistently met.

7. Ensure compliance with alcohol service regulations, health department standards, brand standards, and company policies.

8. Oversee opening and closing procedures, including cash handling, POS reconciliation, and shift reporting.

9. Maintain cleanliness, organization, and presentation standards throughout the dining room, lounge, and service areas.

10. Support private dining events and group functions with proper staffing coordination and execution.

11. Maintain strong communication with culinary leadership to ensure accurate order execution and efficient service flow.

12. Perform other duties as assigned.

Education:

High school diploma or equivalent required; hospitality or restaurant management coursework preferred.

Experience:

1. 2–4+ years of progressive experience in a full-service restaurant environment.

2. Previous supervisory or lead server experience preferred.

3. Experience in high-volume, seasonal resort operations strongly preferred.

4. Demonstrated ability to handle guest service recovery and conflict resolution effectively.

Skills & Abilities:

1. Strong leadership presence with the ability to direct and motivate team members.

2. Excellent customer service and guest engagement skills.

3. Strong organizational and time-management abilities in fast-paced environments.

4. Proficient in POS systems, cash handling procedures, and shift reporting.

5. Excellent communication skills and ability to collaborate effectively with culinary and F&B leadership.

6. Ability to work evenings, weekends, and holidays as required.

7. Ability to remain calm and decisive during high-volume service periods.

8. Knowledge of alcohol service laws and responsible beverage service standards.

9. Commitment to safety, cleanliness, and hospitality excellence.

No. of Employees Supervised:

Varies by season; includes front-of-house and back-of-house team members.

Travel Required:

Occasional travel for culinary events, training, or professional development may be required.

Hours Required:

This position requires a flexible schedule based on business demand, seasonal volume, and special events. Hours will vary week to week and may include evenings, weekends, and holidays. Additional hours may be required during peak season or high-volume periods.

Physical Requirements:

This role requires extended periods of standing and walking in a fast-paced restaurant environment. Must be able to lift and carry up to 30 pounds. Frequent bending, reaching, and movement throughout the restaurant and lounge areas is required. Clear communication with guests and team members is essential.