Food and Beverage Supervisor

Job Summary

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.