Head of Food Services

Food and Beverage Supervisor

The Food and Beverage Supervisor oversees front-of-house service staff and training, bringing prior food service and bar experience along with strong leadership and guest service skills. This role maintains high standards of service, safety, and cleanliness; works a flexible schedule (including weekends, holidays, and late nights); ensures every guest has a positive, end-to-end dining experience; and resolves issues promptly. The Supervisor is expected to exemplify the hotel's culture and the following:

Qualifications:

Previous experience as a Food & Beverage Supervisor.

Guest relations training and strong customer service skills.

Knowledge of proper food handling and safety standards; required food safety certification(s).

Effective English communication with guests, coworkers, and management.

Strong written and verbal communication skills.

Positive, upbeat attitude and professional demeanor.

Proven attention to detail, speed, accuracy, follow-through, and courtesy; able to work with minimal supervision.

Consistent punctuality and reliable attendance.

Strong interpersonal skills; works well with coworkers and the public.

Proficiency with computers (Microsoft Office/Google Workspace), POS systems (e.g., Micros), and reservation platforms (e.g., OpenTable).

Basic familiarity with cooking techniques.

Physical Demands:

Regularly required to stand and walk for a prolonged period of time during the shift; regular movement between dining room, event spaces, kitchen, and storage areas.

Regularly requiring motor coordination in combination with finger dexterity to grasp, reach, extend arms over head, etc. for POS operation, cash handling, food handling, stocking, and setup.

Requires lifting, moving and carrying trays of food and bus trays of dishes up to 50 lbs.

Frequently required to bend, stoop, kneel and climb ladders or steps.

Ability to push or pull a wheeled cart weighing up to 50 lbs.

Must be capable of working effectively in both a hot and cold extreme temperature environment. Work surfaces may be unlevel, slippery, or unstable.

Extended or irregular hours, including nights, weekends and holidays; ability to stay for shift coverage as needed.

Work Environment:

Fast paced, guest-facing setting with frequent interruptions and shifting priorities.

Exposure to varying temperatures (kitchen heat, walk-in coolers, patio/outdoor areas).

Moderate to high noise levels during service and events.

Mix of front-of-house and back-of-house spaces; frequent coordination with culinary and events teams.

Emphasis on sanitation and food safety; adherence to health codes and brand standards.

Professional appearance and demeanor required; teamwork-oriented culture focused on guest satisfaction and service recovery, as needed.

Principal Responsibilities:

Lead a team of employees, including hiring, training, scheduling, and development.

Ensure exceptional service throughout the guest experience and deliver memorable dining from start to finish.

Accurately handle daily cash deposits.

Open or close the restaurant, securing cash, liquor, and access points.

Foster a service-first culture.

Assist the kitchen with prep or plating as needed to ensure every dish meets quality standards.

Maintain cleanliness of front-of-house areas (e.g., windows, light fixtures, entrance) as assigned.

Assign service-related tasks to servers.

Properly check out servers and bartenders at end of shift.

Bus tables and support dish processing when necessary.

Ensure dining tables are set and ready for service.

Communicate menu items, specials, changes, and any limited-availability items to staff.

Confidently open and pour wine tableside.

Perform basic cleaning tasks as directed.

Provide coverage for absent staff when needed.

Assist with special events as required.

Greet all guests warmly with an appropriate welcome.

Consistently adhere to grooming and appearance standards.

Understand and communicate the hotel's products and services.

Follow all safety and security policies and procedures.

Report accidents, injuries, and unsafe conditions to management.

Ensure team uniforms and grooming meet professional standards.

Maintain confidentiality of proprietary information and protect company assets.

Anticipate and address guest needs proactively.

Assist guests with disabilities.

Thank guests with genuine appreciation.

Answer phones using appropriate etiquette.

Build and maintain positive working relationships with colleagues.

Comply with all quality assurance standards and expectations.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Charlestowne Hotels