Outdoor Food Experience Shift Lead

Harvest in the Gardens (HITG) — Nassau, Bahamas

Lead the Energy. Protect the Standard. Keep the Experience Moving.

Harvest in the Gardens is seeking a dependable, safety-conscious, and guest-focused Outdoor Food Experience Shift Lead to help lead food and beverage service across designated outdoor areas.

Outdoor food experiences are an important part of HITG’s atmosphere. They must feel energetic and inviting while remaining organized, efficient, safe, and consistent.

This position is ideal for someone who can lead actively in a changing environment, respond quickly to guest demand, and coordinate people, products, equipment, and service points without losing sight of hospitality.

Why This Role Exists

The Outdoor Food Experience Shift Lead exists to ensure assigned outdoor food-service areas are safe, properly prepared, well stocked, and capable of delivering efficient and enjoyable guest experiences.

The role connects Culinary, Operations, Events, Stewarding, Facilities, and frontline Partners during the shift. It provides the immediate leadership required to keep service moving as guest volume, weather, programming, and product needs change.

This Lead protects the balance between speed, food quality, safety, operational control, and a positive guest experience.

The Opportunity

Reporting to the assigned Manager, the Outdoor Food Experience Shift Lead will coordinate Partners and daily execution across outdoor kiosks, event stations, mobile or temporary service locations, and other approved food-service points.

You will help translate event schedules, guest forecasts, menus, safety requirements, and operating plans into clear shift assignments and coordinated action.

This is a visible, hands-on position requiring strong judgment, communication, adaptability, and follow-through.

What You’ll Lead

Shift Planning & Readiness

• Conduct pre-shift briefings and communicate service locations, menus, promotions, event schedules, expected guest counts, assignments, and safety requirements.

• Confirm Partner attendance, readiness, uniforms, equipment, and station assignments.

• Ensure assigned service points are properly set up, stocked, powered, signed, cleaned, and ready before opening.

• Coordinate opening, operating, transition, breakdown, and closing procedures.

• Reposition Partners and adjust responsibilities as demand changes.

• Maintain an active leadership presence across assigned outdoor areas.

• Complete required shift reports, checklists, temperature logs, counts, and handovers.

Outdoor Food-Service Operations

• Coordinate food, beverage, ice, packaging, utensils, smallwares, equipment, and supply requirements.

• Ensure products are transported, held, displayed, served, and replenished according to approved standards.

• Monitor food temperature, presentation, portioning, labeling, freshness, and availability.

• Communicate shortages, equipment failures, delivery delays, or product concerns promptly.

• Coordinate product replenishment without creating unnecessary delays or unsafe movement.

• Ensure orderly breakdown, product return, equipment storage, waste reporting, and area restoration.

Guest Flow & Service Experience

• Monitor queues, ordering, payment, pickup, seating areas, and movement around service stations.

• Adjust Partner deployment when wait times or guest traffic increase.

• Ensure menu information, pricing, product availability, and service instructions are clearly communicated.

• Respond to guest questions, delays, shortages, and routine concerns professionally.

• Take ownership of service recovery within approved authority.

• Help create an energetic and welcoming environment during events and programmed experiences.

Partner Leadership & Development

• Set clear expectations for service, food safety, station cleanliness, urgency, and teamwork.

• Coach Partners during the shift and recognize strong performance.

• Support the onboarding and practical training of new Partners.

• Reinforce safe outdoor work practices and responsible equipment handling.

• Address routine concerns promptly and escalate formal performance matters.

• Build cooperation between different stations and support teams.

• Model calm, decisive, respectful, and hands-on leadership.

Food Safety, Weather & Risk Management

• Enforce handwashing, glove use, sanitation, allergen, cross-contamination, labeling, and temperature-control requirements.

• Monitor weather and follow approved heat, wind, rain, lightning, shutdown, evacuation, and restart procedures.

• Ensure tents, umbrellas, cables, cooking equipment, power sources, and guest pathways remain safely managed.

• Address spills, waste, pests, broken equipment, trip hazards, and unsafe conditions promptly.

• Escalate injuries, security matters, utility interruptions, severe weather, or other significant incidents.

• Ensure Partners understand emergency and communication procedures.

Cash, Inventory & Waste Controls

• Follow approved point-of-sale, cash-handling, refund, void, discount, and reconciliation procedures.

• Confirm that station floats, transactions, counts, and handovers are properly controlled.

• Track product movement, shortages, returns, waste, damage, and unused inventory.

• Reduce unnecessary overproduction and emergency replenishment through disciplined communication.

• Ensure station records and supporting documentation are accurate.

• Report unusual variances, suspected theft, fraud, or repeated control concerns.

Cross-Functional Coordination

• Work closely with Culinary teams regarding production, replenishment, quality, and product availability.

• Coordinate with Entertainment & Events regarding schedules, programme changes, service timing, and guest demand.

• Partner with Stewarding on equipment flow, dishwashing, cleaning, waste, and breakdown.

• Communicate with Facilities regarding power, water, equipment, shelter, lighting, and site concerns.

• Coordinate with Security and Operations when guest flow, weather, safety, or incidents require support.

What Success Looks Like

Success in this role means:

• Outdoor food stations open on time and remain ready for service.

• Partners understand their assignments and work safely and efficiently.

• Products meet quality, temperature, presentation, and availability standards.

• Guest queues and service flow are actively managed.

• Weather and operational risks are handled promptly.

• Cash, inventory, waste, equipment, and shift documentation are properly controlled.

• Communication between Culinary, Events, Stewarding, Facilities, and Operations remains clear.

• Guests experience energetic, convenient, and well-organized outdoor service.

• Partners demonstrate improved confidence, accountability, and teamwork.

Who We’re Looking For

The ideal candidate is:

• A visible, hands-on leader who works alongside the team.

• Comfortable making timely decisions in changing conditions.

• Guest-focused, safety-conscious, and operationally disciplined.

• Calm and organized during high-volume events.

• Able to communicate clearly across multiple service points.

• Skilled at coaching Partners and reinforcing standards.

• Comfortable working outdoors in heat, changing weather, noise, and crowds.

• Dependable, adaptable, and solutions-oriented.

• Available for evenings, weekends, holidays, events, and changing shifts.

Required Qualifications

• High school diploma or equivalent.

• Minimum two (2) years of food-service, concessions, event-service, outdoor hospitality, or quick-service experience.

• Previous Shift Lead, Senior Partner, or supervisory experience.

• Working knowledge of food safety, temperature control, sanitation, and point-of-sale procedures.

• Strong communication, organization, and problem-solving skills.

• Ability to coordinate Partners across multiple service points.

• Food-handler certification or willingness to obtain required certification.

Preferred Qualifications

• Experience in outdoor events, concessions, festivals, resorts, attractions, or entertainment venues.

• Experience supporting high-volume events or programmed entertainment.

• Experience with mobile, temporary, kiosk, or pop-up food operations.

• Experience supporting a new hospitality or entertainment opening.

• Familiarity with weather-response and outdoor-event safety procedures.

Why You’ll Love Working Here

At Harvest in the Gardens, outdoor food service is part of the entertainment and guest experience—not simply a transaction.

You will help build service environments where guests can enjoy food, events, entertainment, and community in one destination.

Your leadership will shape how outdoor teams operate, how safely and efficiently service is delivered, and how guests experience HITG during some of its most energetic moments.

Join the Team

If you are a hands-on food-service leader who thrives in active environments and knows how to balance safety, speed, teamwork, and hospitality, we would love to hear from you.

Apply today and help lead the outdoor food experience at Harvest in the Gardens.

Harvest in the Gardens is an Equal Opportunity Employer. We value diversity and are committed to creating a respectful workplace where every Partner has the opportunity to contribute, grow, and thrive.