Hotel F&B Supervisor - Westin

Job Description

Job Description

Description:

We're looking for someone who genuinely enjoys taking care of guests, notices the small details other people miss, and follows through on what they say they'll do. This role needs a strong multitasker who can keep their head on a busy night — someone who's ideally worked in a fine dining restaurant, but we'll also consider people with high-volume catering or other fast-paced, multitasking-heavy experience. Whoever takes this job needs to be ready to jump into any role on the floor when needed, whether that's hosting, bartending, or serving.

Job Title: Restaurant Supervisor

Department: Food & Beverage

Reports to: Director of Outlets

Status: non-exempt / hourly 

Job Summary:

The Restaurant Supervisor ensures outlet operations run smoothly during assigned shifts by supervising bar, server, host, pool bar, cabana service, in-room-dining, and barista staff and stepping into any of those roles as needed. Core duties include enforcing service and cash handling standards, coordinating side work, and overseeing special event setup. When no manager is present, this person also handles Manager on Duty responsibilities.

 

Availability :

• PM, Weekend, and holiday availability required
• Schedule will regularly include weekends and PM shifts (between 2p – 2a)
• Open availability strongly preferred

Duties/Responsibilities:

• Step in to host, bartend, serve, expo when absolutely necessary, or cover any other front of house role as needed to keep service running smoothly.
• Assist with creating, developing, and rolling out menus, promotions, beverage lists, beverage pricing, and specials.
• Standardize portions and oversee service labor.
• Manage restaurant party bookings and hospitality suite orders, and coordinate communication with other departments involved.
• Manage pool bar, cabana reservations, and pool deliveries - coordinating with front desk to confirm guest check-in details and ensure timely delivery, including capturing payment for any additional items.
• Monitor and manage in-room dining orders to ensure prompt delivery by appropriate team members.
• Coordinate any other food and beverage related delivery needs during shifts - including but not limited to supervising delivery of in room dining orders, special request deliveries, amenities, and or pool service. 
• Conduct taste panels and menu training sessions so staff stay up to date on products and offerings.
• Oversee daily side work, making sure stations are reset and detailed correctly.
• Open and close shifts, including setup and breakdown of necessary supplies and tools.
• Supervise any special event setup staffed by the restaurant or bar team as needed.
• Ensure service staff follow proper cash handling, use approved shot pours, and follow required security and safety procedures.
• Assist Outlets manager to hire, train, develop, and discipline food and beverage staff.
• Inspect staff grooming and attire, and correct any issues.
• Monitor alcohol service to make sure it's compliant with local laws.
• Interact with guests to get feedback on food quality and service.
• Adhere to and maintain all Health Department rules and regulations.
• Serve as Manager on Duty when a manager isn't present, handling guest escalations, employee incidents, and other situations that come up during the shift.
• Responsible for the security of guests, fellow employees, and hotel assets.
• Make sure associates are in proper uniform at all times.
• Never eat, drink, or smoke where a guest can see you.
• Keep records and report guest issues to the Manager on Duty and Outlets Manager either after resolution – or contact them to assist with escalations as needed.
• Must perform any other required duties as requested by the Outlets Manager to aid in better operation of the hotel, restaurant, bar, and service to guests.
• Keep confidential the business functions of the company including, but not limited to, financial status, customer/guest information, and employee issues.
• Act with the highest level of integrity in every decision.

Supervisory Responsibilities:

• Responsible for supervising the overall operations of all outlets during shifts – including but not limited to in-room delivery, pool, cabana, marketplace, restaurants, bars
• Responsible for supervising staff during shifts - including but not limited to in-room-dining, Pool Bar, Marketplace, Alimentari and Paloma team members
• Ability to lead, direct, and work with people.
• Must supervise all associates in a firm and fair manner.

Compensation

• Compensation based on experience

Note:

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. 

The company is an Equal Opportunity Employer and complies with ADA regulations as applicable. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. 

This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. 

I have read and understand the job description as stated above and accept that any of the tasks may be modified or changed. I accept responsibility for knowing the modifications and/or changes in this job description. I can perform the essential functions of this job as listed above, with or without reasonable accommodation. 

Requirements:

Required Skills/Abilities:

• Thorough knowledge of food and beverage costs, controls, sanitation, and kitchen operation and maintenance.
• Strong multitasking skills, with the ability to stay organized and effective during busy, high-volume shifts.
• Must be outgoing, honest, and work well with others.
• Must be well organized and take initiative.
• Must be able to communicate effectively in writing, by phone, and in person.
• Must be able to read, write, and speak English at a professional level; fluency preferred.
• Must be able to work a flexible schedule including evenings, weekends, and holidays, and serve as Manager on Duty when needed.

Education and Experience:

• A minimum of 1 year of experience in a food service environment required; a degree in culinary arts, hospitality, or restaurant/hotel operations combined with 1+ year in a leadership or supervisory role recently (tourist attraction, retail, events, etc.) may be considered in place of specific food service experience.
• Fine dining restaurant experience strongly preferred; high-volume catering or other fast-paced, multitasking-heavy experience will also be considered.
• Some alcohol service or bar experience strongly preferred.
• At least 1 year of experience in a prior F&B leadership role preferred, ideally within a hotel.

Physical Requirements:

• Stand/walk on feet for 8+ hours and work in a restrictive space/environment.
• Must be able to work in extremely warm temperatures.
• Must have eyesight enabling vision both near and far.
• Finger dexterity to type, write, and work on a computer.
• Must speak in a clear, understandable voice, hear at a basic level, and understand English.
• Must be able to bend, stretch arms overhead, and lift and/or carry up to 30 pounds.
• Must be able to reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Must be able to move through narrow, confined, or elevated spaces and up and down stairs.