F&B Supervisor: Elevate Guest Experience & Service

LOCATIONOceana Coastal KitchenOceana Coastal Kitchen is the signature restaurant at the Catamaran Resort Hotel and Spa and is ranked as one of the top three restaurants on TripAdvisor. With beachfront dining that offers inspiring views of Mission Bay as well as delicious chef-driven cuisine and a modern, ocean-inspired design, the restaurant offers a memorable dining experience for breakfast, lunch, and dinner.The Catamaran Resort Hotel and Spa is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.SUMMARYThe Food & Beverage Supervisor ("Supervisor de Alimentos y Bebidas") oversees the daily operations of multiple food and beverage outlets, including the restaurant, bar, coffee shop, room service, pool service, and other food and beverage outlets as assigned. This role ensures exceptional guest service, supports team performance, and maintains high operational standards. The Food & Beverage Supervisor partners with management to drive performance, foster accountability, and maintain a culture of hospitality and professionalism.PAY & PERKSCompensation: $26.20 - $29.20 DOE**Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property.Discounted Hotel Rooms for you, family and friends.Free Employee Parking and/or discounted MTS Pronto card.Free Meals & Refreshments during working shifts.Career advancement opportunities!Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.Discounts on cell phone bills, shoes, gym memberships, and more!ESSENTIAL DUTIESLead and support front-of-house team members to ensure consistent execution of service standards and operational procedures, including steps of service, host standards, reservation systems, table touches, and guest experience management.Maintain an active and visible presence on the floor during service periods to monitor performance, support staff, and proactively resolve guest concerns.Enforce cleanliness, sanitation, and safety standards in compliance with Health Department regulations and hotel policies.Monitor service flow and make real-time adjustments to ensure efficiency and guest satisfaction.Demonstrate strong attention to detail across all aspects of operations, including service quality, presentation standards, cleanliness, and team performance to maintain a high standard of excellence.Respond to guest feedback promptly and professionally, implementing service recovery when necessary.Coach and develop team members through ongoing feedback and in-the-moment guidance to improve service delivery and professionalism.Participate in and support required training programs to ensure team members maintain service standards and operational knowledge.Maintain and reconcile assigned house bank in accordance with established cash-handling procedures.Support labor management initiatives and assist in controlling costs within approved departmental budgets. Develop in depth understanding of labor budgets and scheduling tools.Enforce cleanliness, sanitation, and safety standards in compliance with Health Department regulations and hotel policies.Collaborate with the culinary team to ensure food quality, plating, and presentation standards are met while maintaining strong communication between front- and back-of-house operations.Support Food and Beverage operations by managing multiple outlets as needed, including the restaurant, bar, pool, coffee shop, and other F&B outlets to ensure smooth service and a consistent guest experience.Performs additional duties and responsibilities as directed by the leadership team.QUALIFICATIONSAt least 2 years of progressive of hospitality experience including prior supervisory or leadership responsibilities; relevant experience and/or training.A combination of experience, education, and/or training may be substituted for either requirement.Previous similar position in a upscale hotel, restaurant, or similar business entity preferred.Availability to work on weekends and holidays is required.Candidates must be at least 21 years of age.Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook).Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company’s expense.RBS Certification required.Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 25 lbs.The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.**The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience. #J-18808-Ljbffr Evans Hotels Llc