F&B Supervisor

Food and Beverage Supervisor

The Food and Beverage Supervisor oversees the daily operations of food and beverage services to ensure high-quality service, customer satisfaction, and compliance with health and safety regulations. This role involves supervising staff, managing inventory, assisting with banquet operations, and supporting the implementation of service standards and operational procedures. The Supervisor works closely with the Food and Beverage Manager, Assistant F&B Manager(s) and kitchen staff to ensure seamless coordination between front-of-house and back-of-house operations, while also handling guest concerns, training team members, and maintaining a positive and professional work environment.

Job Responsibilities:

• Oversee daily restaurant operations from guest arrival to departure, ensuring exceptional service and positive guest retention
• Use proper tools for running shifts, e.g. schedules, floor plans, reservations, etc.
• Assist the F&B Managers with any functions within the restaurant or banquet area
• Responsible for daily function of the restaurant operation to include the bars
• Open and close shifts in accordance with the managers' checklist
• Ensure team is in proper uniform / approved attire
• Rotate stations fairly
• Monitor accuracy of hours/menus on Opentable. Reply to guest reviews.
• Solve issues such as call outs or any other daily issue that should arise with team members
• Conduct table touches during meal periods to gather guest feedback on service and food quality, using insights to improve overall guest experience
• Respond to all guest requests, problems, complaints, and/or accidents at all F&B outlets in an attentive, courteous, and efficient manner including follow up to ensure guest satisfaction
• Find solutions to guest issues such as last minute changes in reservations, cancellations, etc.
• Ensure guest privacy and security by correctly following hotel procedures
• Attempt to limit problems and liability related to customers' drinking by following TIPS practices
• Ensure team members are aware of all applicable laws regarding alcoholic beverages
• Monitor beverage staff to ensure proper portion control and maintain low beverage cost
• Follow SafeStaff sanitary compliance throughout all areas and TIPS recommendations for serving alcohol responsibly by identifying and preventing over-service, sales to minors, and intoxicated individuals
• Monitor hours and watch the flow of business, make cuts appropriately as to not negatively affect the level of service
• Ensure daily side work has been completed prior to staff leaving
• Communicate any issues with managers and the next shift
• Foster a professional, inclusive, and collaborative team environment through positive communication, fairness, and strong interdepartmental relationships
• Maintain professionalism with team members, managers, and guests
• Ensure team members are treated fairly and equitably; prioritize team member retention
• Maintain a professional working relationship and promote open lines of communication with all management and team members
• Review staffing levels to ensure exceptional guest service, meeting of operational needs, and financial objectives are being met
• Maintain and monitor "Lost and Found" procedures and policies according to standards
• Comply with all safety standards and regulations to encourage safe and efficient hotel operations and OSHA guidelines
• Respond to emergency situations using information contained in Safety Data Sheets; keep SDSs current and easily available
• Maintain compliance with Fenway Hotel and Mainsail Lodging & Development core values
• Maintain regular attendance in compliance with Fenway Hotel and Mainsail Lodging & Development's policy, following a schedule which will vary according to the needs of the hotel
• Maintain high standards of personal appearance and grooming which includes wearing proper professional attire
• Attend meetings & work varying shifts as necessary
• Assist servers, server assistants, and hosts on the floor during meal periods and peak times
• Supervise daily shift operations working with F&B Managers
• Maintain service and sanitation standards in restaurant, bar/ lounge, and room service areas in compliance with the state regulations
• Complete all required training from Mainsail Corporate and as directed by F&B Manager, Assistant Managers, and Director of F&B
• Monitoring banquet service, including overseeing events as needed and working closely with Banquet Captain team on ensuring high levels of service and quality product
• Other tasks as assigned by leadership

Hospitality/Conduct Requirements

Be knowledgeable about and follow the company's mission statement and values. Understand who our guests are and how we service our guests, demonstrate professionalism, take ownership and ensure guest satisfaction.

Education & Experience

• High School diploma, GED or higher required
• 5 or more years of Front-of-House restaurant experience required
• SafeServ and TIPS training or ability to obtain within 90 days of employment required
• Open Table and POS system experience preferred
• Previous hospitality experience, fine dining and wine knowledge preferred
• Excellent customer service and cash handling skills
• Excellent communication skills, both verbal and written
• Ability to use technology e.g. computer, POS, etc..

Physical Demands

• Ability to sit or stand for extended periods of time
• Ability to lift, push, pull up to 50 lbs
• Ability to bend frequently
• Ability to communicate clearly
• Corrected vision to normal range
• Ability to work long hours as needed

Mental Demands

• Make sound judgments quickly
• Work on multiple tasks, making appropriate progress towards deadlines
• Able to work independently, take direction, and provide direction to others
• Manage differing personalities within the office, the hotel, and the community
• Maintain the highest degree of confidentiality
• Ability to work effectively in stressful, high-pressure situations
• Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary

Benefits:

Full-time Associate Benefits

• Medical, Dental, & Vision | HSA & Flexible Spending Account Options | Basic Life & Disability Plan Options | 401K Retirement Plan | Paid Time Off | Holiday Pay | Career Training & Development Opportunities | Tuition Reimbursement | Bereavement Leave | Employee Assistant Program (EAP) | Jury Duty (May vary by state) | Employee Discounts | Employee Referral Bonus | Free meal for all full-service hotel employees

Part-time Associate Benefits

• All above-listed benefits except for Medical Insurance, Holiday Pay, Tuition Reimbursement

24 hour Operation Info:

NOTICE: The hotel business functions seven days a week, 24 hours a day. All employees must realize this fact and be aware that at all times it may be necessary to move employees from their accustomed shift as business demands. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.