Jobs at Oliver Hospitality

Wash, sanitize, and store dishes, glassware, and utensils; maintain kitchen cleanliness; monitor cleaning supplies and dishwashing equipment; support food prep staff and follow safety procedures.

Supervise daily F&B operations including staff scheduling, hiring, training, inventory and cost control. Ensure guest satisfaction, handle complaints, enforce health, safety and alcohol regulations, maintain sales/cash records, prepare reports, and coordinate equipment maintenance.

Maintain cleanliness and sanitation in food-service environments by washing dishes and equipment, managing waste, organizing workspaces, and supporting kitchen and service teams to ensure hygiene compliance.

Lead front-of-house operations, oversee restaurant/bars, catering and beverage functions. Hire, train and schedule staff; collaborate with Executive Chef on menus and promotions; manage budgeting, forecasting, inventory, payroll, function billing, guest relations, and support-department coordination to ensure service and financial performance.

Lead daily F&B operations across restaurant, bar, breakfast, banquets, weddings, retreats, and group meals. Build operating systems, train and manage staff, oversee labor and financial performance, partner with the Executive Chef and Sales/Events, and collaborate with marketing/PR to drive guest experience, programming, and revenue while ensuring compliance and high service standards in a rural coastal lodge.

Support the Sales and Marketing team by tracking and analyzing campaign data, producing social media/website/email reports, creating and scheduling social content, coordinating projects and promotional events, collaborating with design on graphics/videos, conducting market research, and handling administrative tasks to support marketing campaigns.

Maintain cleanliness and sanitation across kitchen and food‑service support areas. Wash dishes and equipment, manage waste and recycling, support inventory and basic equipment maintenance, and assist chefs and banquet staff with setup and breakdown while following health and hotel sanitation standards.

Lead all front-of-house and beverage operations, oversee staff hiring/training/scheduling, coordinate with Executive Chef and Sales, manage budgeting/forecasting, inventory, payroll, and guest relations to ensure service and financial performance.