Job Summary: The Food & Beverage Supervisor is responsible for supervising and controlling the restaurant, bar and banquet operations to meet hotel and brand standards. The role includes ensuring efficient service, maintaining profitability, and compliance with regulations, particularly liquor laws, while delivering an exceptional guest experience.

Essential Functions and Duties:

• Performs shift opening and closing duties according to the manager's checklist.

• Provide professional and courteous service at all times during banquet events.

• Ensure timely and efficient setup of all function rooms in accordance with event specifications.

• Maintain inventory levels of banquet supplies and equipment.

• Engages with guests, soliciting feedback and implementing service recovery when necessary.

• Ensures proper execution of revenue and check control procedures during the shift.

• Utilizes tools such as schedules, floor plans, reservations, and daily checklists to run the shift efficiently.

• Ensures cleanliness and maintenance of the restaurant and bar, including table setup.

• Supervises food and beverage associates (Outlets and Banquets), ensuring they are well-groomed, professionally dressed, and provide courteous, consistent service.

• Supervises bartenders and room service staff, ensuring they are trained and meet service standards.

• Oversees room service orders to ensure timely and accurate delivery.

• Work with the Director of F & B to manage event schedules and last-minute changes.

• Ensure proper cleaning and storage of all banquet equipment after events.

• Coordinate with clients during events to ensure satisfaction and address any concerns.

• Assist in setting up function rooms according to client and event requirements.

• Manages the ordering, storing, and issuing of goods, maintaining security and adherence to stock requirements.

• Handles customer complaints and ensures high service quality.

• Ensures compliance with hygiene, health, and safety standards.

• Identifies training needs and ensures ongoing staff development.

• Circulates throughout the restaurant and bar, maintaining visibility with guests and staff.

• Collaborate with the kitchen and other departments to ensure smooth service flow during events.

• Conducts pre-shift meetings with staff to communicate specials, guest satisfaction scores, and service concerns.

• Resolves operational issues, such as call-outs, last-minute bookings, inventory shortages, and delayed ticket times.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties.

Required Experience, Education, and Skills:

• 3+ years of experience in food and beverage operations or a supervisory role.

• Strong understanding of POS systems, cost control, and inventory management.

• Knowledge of food hygiene regulations and liquor laws.

• Proven ability to manage and lead a team, including training and performance management.

• Excellent customer service skills, with a focus on guest satisfaction.

• Strong communication skills, both written and verbal.

• Ability to work under pressure and manage multiple tasks in a fast-paced environment.

• Proficiency in resolving guest complaints and maintaining high service standards.

• Ability to collaborate with different departments, such as front office and housekeeping.

Work Environment:

• Must be able to stand and walk for extended periods.

• Must be able to lift up to 30 lbs. occasionally.

• Requires working in an indoor environment, with some exposure to temperature changes depending on operational needs.

• Flexibility to work nights, weekends, and holidays as required to meet business demands.

Other Duties:

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice.