F&B Supervisor

Churchill Downs Incorporated•Calvert City, KY

62d

About The Position

The Food & Beverage Supervisor is the highest-level FOH position responsible for all front-of-house food and beverage operations. This role ensures exceptional guest service, operational efficiency, and team development, reporting directly to the F&B Operations Manager.

Requirements

Hands-on leadership approach, leading by example on the floor.
Maintain confidentiality, integrity, and professional conduct.
Build strong interpersonal relationships with team members, guests, and stakeholders.
Possess strong organizational, analytical, and time-management skills.
Demonstrate proficiency in Microsoft Office, Micros, and Stratton Warren (or similar inventory systems).
Exhibit knowledge of menu development, costing, labor management, food trends, and overall FOH operations.
Available to work nights, weekends, and holidays as needed.
Minimum 2 years’ experience in high-volume food and beverage operations, including supervisory experience.
Strong background in team training and FOH leadership.
Must hold a valid ServSafe certification or be willing to obtain one within six months of employment.
Able to obtain and maintain a valid Kentucky gaming/racing license.

Nice To Haves

Bachelor’s degree in hospitality or related field preferred.
Wine and liquor knowledge preferred.

Responsibilities

Lead all FOH operations, ensuring consistent service standards and an exceptional guest experience.
Collaborate with the culinary team to maintain established recipes, presentation standards, and product quality.
Oversee menu accuracy (food and beverage) and ensure timely updates in the POS system.
Maintain budgeted labor and staffing levels while monitoring productivity and scheduling efficiency.
Partner with F&B leadership on marketing and promotional initiatives for FOH operations.
Manage all team member actions, including recruitment, onboarding, coaching, performance management, and discipline.
Train and mentor FOH team members to deliver consistent, high-quality service.
Maintain visible presence on the floor (80–90% of the time) through table visits, guest interaction, and service monitoring.
Manage ordering and inventory processes for FOH supplies, ensuring cost controls are met.
Respond to and resolve guest concerns using creativity and available resources to achieve optimal satisfaction.
Enforce all health department standards and safety regulations.
Foster a positive, team-oriented culture through daily huddles, communication, and recognition of achievements.
Perform other duties assigned by the F&B Operations Manager.