Hotel Food & Beverage Supervisor

SUMMARY The Food & Beverage Supervisor is a hands‑on leader responsible for supervising, training, and supporting banquet and restaurant staff to ensure outstanding guest experiences. This role emphasizes service excellence, operational efficiency, teamwork, and a welcoming environment. The Supervisor serves as a key liaison between front‑of‑house and back‑of‑house operations, ensuring seamless communication and execution. Key Responsibilities Lead daily banquet and restaurant operations to ensure timely, high‑quality service and guest satisfaction. Maintain a visible presence on the floor; engage with guests, resolve issues promptly, and model hospitality standards. Coordinate with Banquets, Kitchen, and Sales teams to confirm event details, timing, and setup requirements; verify all equipment and AV systems are functional. Support menu implementation by updating, printing, and distributing menus, and ensuring staff are informed of changes. Oversee food and beverage presentation, service quality, and compliance with safety, sanitation, and alcohol regulations. Train, coach, and mentor staff to achieve service excellence, providing team members with clear expectations, resources, and feedback to promote engagement and performance. Handle staff and guest issues promptly and professionally, maintaining a positive and solutions‑focused attitude. Manage scheduling, payroll review, and tip reconciliation in coordination with the Assistant Food & Beverage Manager. Inspect banquet and restaurant areas regularly to ensure cleanliness, functionality, and presentation meet or exceed standards. Maintain inventory, complete weekly and monthly orders, and support budget management and cost controls. Design and maintain accurate signage, labels, and communication materials for menus, events, and hours of operation. Troubleshoot basic technical and audiovisual issues as needed. Attend and contribute to department meetings and cross‑functional planning sessions. Assist with hiring, onboarding and staff coverage. Complete weekly specials: compiling, reviewing and printing. Perform additional tasks as assigned, within scope and ability. Leadership & Management Skills Leads by example with professionalism, integrity, and enthusiasm. Delegates effectively, establishes clear expectations, and holds team members accountable. Communicates clearly, listens actively, and manages conflict constructively. Coaches and develops employees through feedback and mentorship. Understands financial and operational goals and uses data to inform decisions. Demonstrates adaptability, accountability, and a guest‑first mindset. Qualifications 2–5 years of progressive Food & Beverage experience, including at least 2 years in a supervisory or management role. Degree or coursework in hospitality management or related field preferred. Strong communication, organization, and leadership skills. Professional appearance, demeanor, and a passion for hospitality. Ability to lead diverse teams and collaborate effectively with other departments. Familiarity with POS, scheduling, and AV systems preferred. Ability to work a flexible schedule, including evenings, weekends, and holidays. Physical Requirements Ability to lift up to 50 lbs. Ability to stand and walk for extended periods. Adequate hearing, vision, and communication skills required. Must tolerate variable temperatures and conditions. Reasonable accommodation can be arranged. Working Environment Work is primarily performed indoors with occasional outdoor duties subject to weather conditions. The role involves exposure to hot and cold environments, slippery surfaces, and frequent guest interaction in a dynamic, fast‑paced hospitality setting. This position pays $20 to $21 per hour. #J-18808-Ljbffr