F and B Supervisor

Job Description

Job Description

Description:

Position Summary

The Food & Beverage Supervisor supports daily operations across the hotel’s banquet department and F&B outlets. This role ensures exceptional guest service, operational efficiency, and adherence to brand standards, while assisting with staffing, training, event execution, and financial performance. The position is ideal for individuals beginning their F&B leadership career and seeking growth in hotel operations.

Key Responsibilities

Banquet Operations

• Assist with the setup, execution, and breakdown of banquet events, ensuring accuracy with BEOs (Banquet Event Orders).
• Supervise banquet staff during events, providing direction and ensuring service standards are met.
• Conduct pre-shift meetings to communicate event details, timelines, and service expectations.
• Partner with Culinary and Events/Sales teams to ensure seamless coordination.
• Monitor inventory and requisition equipment and supplies for upcoming events.

Outlet (Restaurant/Bar/Grab -and-Go/Executive Lounge) Operations

• Support daily operations of assigned F&B outlets, including opening/closing procedures.
• Uphold service standards through floor presence, coaching, and hands-on leadership.
• Assist with menu rollouts, product knowledge training, and promotional programs.
• Address guest concerns promptly to maintain high satisfaction scores.
• Ensure cleanliness, organization, and compliance with local health and safety regulations.

Team Leadership & Training

• Provide leadership, motivation, and support to hourly F&B team members.
• Assist with onboarding and ongoing training for service staff.
• Support scheduling and labor management in alignment with forecasted volumes.
• Promote a positive, team-oriented culture.

Financial & Administrative

• Assist in monitoring budget goals, cost control, labor management, and revenue performance.
• Review daily sales reports, inventory levels, and operational checklists for accuracy.
• Support inventory counts, ordering, and proper storage procedures.
• Ensure compliance with hotel SOPs, brand standards, and audit requirements.

Guest Experience

• Maintain proactive guest engagement throughout service periods and events.
• Resolve guest issues and service recovery situations professionally.
• Champion brand standards and ensure consistent, high-quality service delivery.

SPECIFIC JOB KNOWLEDGE AND ABILITIES

• Hospitality Management Degree or equivalent experience preferred.
• 1–2 year of hospitality, restaurant, or banquet experience (supervisory experience a plus).
• Strong communication, leadership, and problem-solving skills.
• Ability to work flexible schedules, including nights, weekends, and holidays.
• Knowledge of POS systems, banquet operations, and service standards.
• Ability to lift up to 40 lbs. and stand/walk for extended periods.
• Comfortable working in fast-paced, high-volume environments.

PHYSICAL DEMANDS

· Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10&degree;F) and kitchens (+110&degree;F), possibly for one hour or more.

· Position requires walking and giving direction most of the working day; must be able to stand and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary from day to day and task to task.

· Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

· Must be able to lift up to 15 lbs. on a regular and continuing basis.

· Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.

· Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

· Must be able to exert well-paced ability in limited space.

· Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.

· Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

· Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

· Requires manual dexterity to use and operate all necessary equipment.

AVAILABILITY

This company operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed work day, to include Saturdays and Sundays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determines the amount of hours that you work.