Home › Companies › Harrison Group General › Restaurant Supervisor - Marlin Moon
Restaurant Supervisor - Marlin Moon
Harrison Group General · Ocean City, MD, United States · On Site · Active · $18–$22 / hour · Rippling ATS
Job facts
| Field | Value |
|---|---|
| Company | Harrison Group General |
| Title | Restaurant Supervisor - Marlin Moon |
| Normalized title | - |
| Department / team | Restaurant - 21 |
| Location | Ocean City, MD, United States |
| Work model | On Site |
| Employment type | - |
| Salary | $18–$22 / hour |
| Status | active |
| ATS provider | Rippling ATS |
| Posted / first seen | 2026-03-05 / 2026-05-29 |
| Changed / last seen | 2026-06-06 / 2026-06-06 |
Related slices
| Page | What it contains | Open |
|---|---|---|
| Company jobs | Active postings from Harrison Group General. | Open |
| Company breakdowns | Role, location, ATS, and work model facets for this company. | Open |
| ATS provider jobs | Active postings observed through Rippling ATS. | Open |
| Provider filtered search | The same provider as a filtered job collection. | Open |
| City jobs | Active postings in Ocean City. | Open |
| Department jobs | Active postings in Restaurant - 21. | Open |
| Work model jobs | Active On Site postings. | Open |
| Lifecycle events | Open, update, close, and reopen events for this posting. | Open |
| Original posting | Canonical source or apply URL captured from the ATS. | Open |
Linked records
| Company | Harrison Group General |
| Source | 51d900c9-853c-4428-9e66-ac8d99e57b74 |
| ATS provider | Rippling ATS |
Description
company
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.
role
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.
Full job record
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| Org ID | c6e6caf4-8803-40bf-912d-c7bc70724347 |
| Source ID | 51d900c9-853c-4428-9e66-ac8d99e57b74 |
| Board ID | 51d900c9-853c-4428-9e66-ac8d99e57b74 |
| Provider | rippling |
| Provider Job Key | f531725f-b3f7-4fd8-a08c-9c38ff68a37b |
| Title | Restaurant Supervisor - Marlin Moon |
| Normalized Title | — |
| Status | active |
| Active | yes |
| Location Text | Ocean City, MD, United States |
| Department | Restaurant - 21 |
| Team | — |
| Employment Type | — |
| Workplace Type | on_site |
| Remote Policy | — |
| Country | United States |
| Region | MD |
| City | Ocean City |
| Salary Raw | USD 18-22 HOUR |
| Salary Min | 18 |
| Salary Max | 22 |
| Salary Currency | USD |
| Salary Period | hour |
| Source URL | https://ats.rippling.com/harrison-group/jobs/f531725f-b3f7-4fd8-a08c-9c38ff68a37b |
| Apply URL | https://ats.rippling.com/harrison-group/jobs/f531725f-b3f7-4fd8-a08c-9c38ff68a37b |
| First Seen At | 2026-05-29 07:08:47Z |
| Last Seen At | 2026-06-06 20:20:07Z |
| Last Checked At | 2026-06-06 20:20:07Z |
| Last Changed At | 2026-06-06 20:20:07Z |
| Inactive At | — |
| Source Posted At | 2026-03-05 19:55:09Z |
| Source Updated At | — |
| Raw Payload Uri | s3://job-postings-prod-raw-590183727216/raw/provider=rippling/board=harrison-group/date=2026-06-06/2026-06-06T20-20-03-106Z-0c68bf2434171b5fb63dffd1e5b68fda8ee381ad50871689dcb8192f04c75d25.json |
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"role": "<meta><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Job Title:</strong></b><span style=\"font-size:12pt;white-space:pre-wrap;\"> Restaurant Supervisor </span><span style=\"white-space:pre-wrap;\">\t</span><span style=\"white-space:pre-wrap;\">\t</span><span style=\"white-space:pre-wrap;\">\t</span><span style=\"white-space:pre-wrap;\">\t</span><span style=\"white-space:pre-wrap;\">\t</span><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Location:</strong></b><span style=\"font-size:12pt;white-space:pre-wrap;\"> DoubleTree – Marlin Moon</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Reports to:</strong></b><span style=\"font-size:12pt;white-space:pre-wrap;\"> Food & Beverage Director</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Basic Purpose:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">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. 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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.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Essential Functions:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">1. Lead and supervise all operations during assigned shifts.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">2. Ensure consistent execution of service standards, guest engagement, and hospitality excellence.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">3. Monitor dining room flow, table turns, and service pacing to maximize guest satisfaction and revenue opportunities.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">4. Address guest concerns or complaints promptly and professionally, ensuring appropriate service recovery.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">5. Assist the Food & Beverage Director with scheduling to align staffing levels with business demand while managing labor costs.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">6. Train, coach, and mentor front-of-house team members to ensure performance standards are consistently met.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">7. Ensure compliance with alcohol service regulations, health department standards, brand standards, and company policies.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">8. Oversee opening and closing procedures, including cash handling, POS reconciliation, and shift reporting.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">9. Maintain cleanliness, organization, and presentation standards throughout the dining room, lounge, and service areas.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">10. Support private dining events and group functions with proper staffing coordination and execution.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">11. Maintain strong communication with culinary leadership to ensure accurate order execution and efficient service flow.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">12. Perform other duties as assigned.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Education:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">High school diploma or equivalent required; hospitality or restaurant management coursework preferred.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Experience:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">1. 2–4+ years of progressive experience in a full-service restaurant environment.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">2. Previous supervisory or lead server experience preferred.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">3. Experience in high-volume, seasonal resort operations strongly preferred.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">4. Demonstrated ability to handle guest service recovery and conflict resolution effectively.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Skills & Abilities:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">1. Strong leadership presence with the ability to direct and motivate team members.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">2. Excellent customer service and guest engagement skills.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">3. Strong organizational and time-management abilities in fast-paced environments.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">4. Proficient in POS systems, cash handling procedures, and shift reporting.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">5. Excellent communication skills and ability to collaborate effectively with culinary and F&B leadership.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">6. Ability to work evenings, weekends, and holidays as required.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">7. Ability to remain calm and decisive during high-volume service periods.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">8. Knowledge of alcohol service laws and responsible beverage service standards.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">9. Commitment to safety, cleanliness, and hospitality excellence.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">No. of Employees Supervised:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">Varies by season; includes front-of-house and back-of-house team members.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Travel Required:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">Occasional travel for culinary events, training, or professional development may be required.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><b><strong style=\"font-size:12pt;white-space:pre-wrap;\">Hours Required:</strong></b></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">This position requires a flexible schedule based on business demand, seasonal volume, and special events. 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"company": "<meta><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">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.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">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.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:12pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><span style=\"font-size:12pt;white-space:pre-wrap;\">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.</span></p><p style=\"font-family:"Basel Grotesk",Arial,sans-serif;font-size:11pt;font-weight:400;line-height:1.6;letter-spacing:0.25px;margin:4px 0px;padding:0px;text-align:start;\"><br></p>"
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