Food and Beverage Supervisor

NEW!  Offering a $300 HIRING BONUS for any Ward 1 residents!
If you live in Ward 1 and get hired, we are offering a $300 hiring bonus to be paid in 30 days of employment.

About our Company
The LINE is a collection of hotels rooted in culture and built for discovery a launchpad for city life in LA, Austin, and DC. Each property is a creative expression of its surroundings, designed for travelers who seek more than a place to sleep. We champion bold design, local flavor, and experiences that blur the line between hotel and neighborhood.

From our iconic Koreatown perch in LA to a reimagined church in the heart of DC, and a lakeside sanctuary in downtown Austin, the LINE is more than a stay it’s a cultural connector. Our spaces are home to award-winning restaurants, neighborhood events, rooftop gatherings, and stories that start with check-in and unfold with every curious step out the door.

At the LINE, we celebrate individuality, creativity, and the spirit of the cities we call home. Join us and help shape the guest experience for those who see travel as an invitation to explore something new.
Job Overview
A Restaurant Supervisor is responsible for assisting the Director of F&B and/or Director of Outlets in the daily front-of-house operations of the restaurant function.  The responsibilities include, but are not limited to, quality control, cost control, customer satisfaction, employee management, and facility maintenance.  A Restaurant Supervisor will work closely with the F&B Manager regarding short and long-term goals and manage expenses within approved budget parameters. 

The person having this position must possess good communication skills, have the ability to resolve conflict and have a thorough understanding of LINE policies, procedures and expectations.   

Because of the fluctuating demands of the company’s operation, it may be necessary that each
employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.

Essential Functions & Responsibilities 

1. Uphold the highest standards of hospitality and service, constantly monitoring guest experience 
2. Enforce training programs with the goal of constant improvement, both at the individual and group level 
3. Responsible for obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service 
4. Develop new and analyze existing procedures that will improve guest patronage under the guidelines of Company’s policies 
5. Handles guest complaints in the restaurant area as needed 
6. Inspect and taste prepared foods to maintain quality standards and sanitation regulations 
7. Participate in weekly departmental meetings 
8. Adhere to all standards of operations, policies and procedures, manuals, memos and verbal instructions 
9. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control  
10. Assist Director of F&B and/or Director of Outlets in interviewing, selecting, training, guiding, managing and scheduling personnel 
11. Monitor and develop employee performance to include, but not limited to, providing supervision, conducting counseling, evaluations, setting annual goals and delivering recognition and reward 
12. Ensure staff understands their job expectations before holding them accountable 
13. Maintain awareness of documentation needed and retained in employee files 
14. Be familiar with all safety and emergency procedures including OSHA requirements 
15. Attend relevant meetings 
16. Must be courteous and gracious, maintaining a professional demeanor at all times 
17. Establish and maintain good communications and teamwork with fellow colleagues and other departments within the hotel 
18. Maintain “open door” communication with employees 

Knowledge, Requirements and Skills 

1. Bachelor’s degree or equivalent, preferred 
2. Two (2) years related experience in hospitality or service industry preferred (this is what is in ad and I think is applicable – gives us flexibility but sets standard that previous Management experience is a huge plus 
3. Experience in high volume dining and fine dining background preferred 
4. Strong ability in using MS Office (MS Excel and MS Word, in particular) and F&B software systems (i.e. POS and F&B procurement system) 
5. Cost control and financial management 
6. Outstanding communication and interpersonal skills 
7. Excellent