Job Summary:
The Food and Beverage Supervisor is responsible for overseeing daily operations of the restaurant, bar, and room service. This role focuses on maintaining service and sanitation standards, assisting staff during peak periods, and enhancing both guest and employee satisfaction. The Supervisor will also contribute to menu planning, monitor financial performance, and identify training needs to ensure smooth operations and continuous improvement.

Responsibilities:

• Supervise daily food and beverage operations, ensuring service quality and guest satisfaction.
• Assist with menu planning and ensure compliance with food handling and sanitation standards.
• Oversee restaurant and bar staffing levels to meet guest service, operational, and financial objectives.
• Lead and motivate the team, fostering trust, respect, and cooperation among staff members.
• Handle guest complaints and provide services that go above and beyond for customer satisfaction.
• Act as a role model in customer service, ensuring employees meet performance standards.
• Ensure compliance with local, state, and federal liquor laws and food safety regulations.
• Train and mentor staff, helping to improve their skills and ensuring ongoing development.
• Monitor financial performance by controlling costs and maximizing profitability in food and beverage operations.
• Assist servers and hosts during peak times, ensuring smooth service delivery.
• Manage daily shift operations in the absence of the Assistant Restaurant Manager.
• Analyze guest feedback and implement corrective actions to improve service results.
• Maintain open communication with staff through regular meetings, training sessions, and performance reviews.

Requirements:

• High school diploma or GED required; 4 years of experience in food and beverage, culinary, or a related field.
• OR a 2-year degree in Food Service Management, Hospitality, or Business Administration, with 2 years of experience in a related field.
• Strong leadership and communication skills with the ability to manage a team effectively.
• Knowledge of food and beverage service standards, local liquor laws, and sanitation regulations.
• Ability to work in a fast-paced environment, including evenings, weekends, and holidays.
• Hands-on experience with menu planning, inventory management, and financial oversight.
• Ability to lift, carry, and move objects weighing up to 25 pounds.
• Previous experience in a supervisory role in a restaurant, bar, or hotel setting is preferred.
• Ability to analyze financial reports and implement cost-saving strategies.
• Must be detail-oriented, with strong problem-solving and decision-making skills.