Concert Supervisor

The hourly rate for this opportunity is $27.00 an hour.

Position Summary

Supervises Food & Beverage team members in assigned area(s) to ensure guests receive the highest level of service and quality on a consistent daily basis. This role is primarily responsible for overseeing bar operations and supervising the bartending team for the Blue Note Concert Series.

Duties & Responsibilities

Primary Responsibilities (Essential Functions)

Supervision & Leadership

• Supervise lead personnel within the Blue Note Concert Series.
• Carry out supervisory responsibilities in accordance with company policies and applicable laws.
• Participate in interviewing, training, and onboarding team members.
• Recommend candidates for hire, promotions, and reclassifications.
• Plan, assign, and direct work; may create work schedules.
• Recommend performance evaluations and merit increases.
• Establish work quality expectations and deadlines.

Operational Oversight

• Monitor daily operations to ensure product quality and service standards exceed guest expectations.
• Take or recommend corrective actions as needed.

Financial Performance

• Support achievement of budgeted revenues and control expenses.
• Analyze forecasts, cost, and revenue reports using company systems.
• Ensure proper portion control and minimize waste to maximize profitability.

Guest Experience

• Ensure consistent, exceptional guest service by actively engaging in the venue.
• Address guest concerns promptly and effectively.

Inventory & Compliance

• Ensure service areas are clean, organized, and properly set up.
• Maintain appropriate inventory levels; order supplies as needed.
• Participate in inventory processes and may submit liquor/supply orders.
• Ensure equipment is maintained and all operations comply with food and beverage regulations.

Standards & Procedures

• Monitor adherence to SOPs and assist in developing/updating procedures.
• Participate in regular Food & Beverage leadership meetings.

Safety & Sanitation

• Follow all food handling, TIPS®, sanitation, and health regulations.
• Wear required safety equipment, including non-slip, oil-resistant shoes.
• Report and address safety hazards immediately.
• Comply with OSHA, PPE requirements, and HAZMAT/MSDS protocols.

Attendance

• Maintain reliable and punctual attendance.

Other Responsibilities (Supportive Functions)

• Recommend merit increases and personnel actions within guidelines.
• Respond to guest inquiries and coordinate special requests.
• Resolve guest complaints or escalate when necessary.
• Report unusual incidents, missing items, or suspected theft.
• Ensure alcohol is not served to minors or intoxicated guests.
• Notify management of guest-related issues or disturbances.

Qualifications

Experience

• 1–2 years of progressive Food & Beverage experience in a hotel environment required.
• Prior supervisory experience preferred.

Leadership

• Ability to train, mentor, and lead a team to exceed guest expectations.

Operational Skills

• Ability to manage labor costs and staffing levels based on business demand.

Communication

• Strong interpersonal and communication skills.
• Ability to handle sensitive or confidential information with discretion.
• Professional demeanor and positive attitude required.

Problem Solving

• Strong analytical and decision-making skills.
• Ability to remain calm in high-pressure or emergency situations.

Technical Skills

• Ability to learn and operate POS systems.

Education & Training

• Completion of required training programs.
• TIPS® certification required upon hire.
• Food Handler’s Card required (or ability to obtain within 30 days).

Additional Requirements

• Must be at least 21 years of age.
• Bilingual Spanish preferred.
• Must be able to read, write, and speak English effectively.

Work Schedule

• Flexible availability required, including nights, weekends, and holidays.

Special Skills & Physical Demands

• Ability to stand and walk for extended periods in a fast-paced environment.
• Frequent lifting, carrying, and handling of items (up to 50 lbs occasionally).
• Continuous reaching, bending, and movement during service.
• Ability to work in varying temperatures (hot kitchens, cold storage areas).
• Exposure to noise, odors, and crowded workspaces.
• Work around kitchen equipment, chemicals, and potential hazards.
• Visual acuity required for operating equipment and maintaining standards.