Food & Beverage Supervisor

Job Description

Job Description

Job Title: Food and Beverage Supervisor

Department: Food and Beverage

Reports To: Food and Beverage Managers

FLSA Status:  Non-Exempt (Hourly) Shift:  10AM – 9PM (Subject to change)

Days:   Wednesday – Sunday (subject to change)

Summary: Supervising food and beverage operations within budget and to the highest standards.

  Duties and Responsibilities include the following.  Other duties may be assigned. 

Supervise daily restaurant, bar, and event service operations to ensure service standards, cleanliness, and guest satisfaction are consistently met

• Lead, coach, and support servers, bartenders, and support staff during shifts; address performance issues in real time
• Ensure all food and beverage policies are followed, including cash handling, ring-on-delivery, host bar procedures, and responsible alcohol service
• Act as the primary point of contact for guests during service, resolving concerns promptly and professionally
• Assist with scheduling, labor control,and break compliance while supporting cost-control initiatives
• Communicate effectively with culinary, banquets, and front office teams to ensure seamless service execution
• Complete opening and closing duties, shift reports, and follow-up communication as required

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  Education/Experience:

Associate degree (A. A.) in Business/Hospitality or equivalent from two-year college or technical school; or two to four years related experience and/or training; or equivalent combination of education and experience. TIPS Certification.

  Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.

  Math Ability:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  Ability to apply concepts of basic algebra and geometry.

Reasoning Ability:

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations.

  Computer Skills:

To perform this job successfully, an individual should have knowledge of Microsoft Word; Microsoft Excel; Microsoft PowerPoint; Publisher; PageMaker; Internet Explorer and Microsoft Access.

Specialized Training:

Culinary Arts, Food Service, Hospitality

Supervisory Responsibilities:

Directly supervises employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.   Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

  Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear.  The employee is frequently required to stand; walk; sit; use hands and reach with hands and arms.  The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell.  The employee must frequently lift and/or move up to 40 pounds.