F&B Supervisor
About The Position
The Food & Beverage Supervisor is responsible for overseeing daily restaurant floor operations to ensure exceptional guest service, smooth service flow, and adherence to brand standards. This role supervises front-of-house staff including servers, bartenders, greeters, and bussers, while monitoring service quality, guest satisfaction, and operational efficiency. This position operates in a fast-paced, guest-facing restaurant environment with frequent standing, walking, and active floor supervision. The role requires hands-on leadership during peak service periods, quick decision-making under pressure, and the ability to manage both guest experience and operational metrics simultaneously. Exposure includes indoor dining environments, kitchen-adjacent areas, and occasional outdoor service spaces. Success in this role requires strong leadership, attention to detail, and a commitment to delivering consistent, high-quality guest experiences.
Requirements
- High school diploma or equivalent required.
- 2–3 years of restaurant experience required, preferably in hotels or resorts
- minimum 1 year of supervisory experience required.
- Strong leadership and team supervision skills
- Excellent customer service and guest recovery abilities
- Strong organizational skills and attention to detail
- Ability to make quick decisions in high-pressure environments
- Knowledge of inventory control and labor management practices
- Proficiency with POS systems
- Strong communication skills for staff direction and guest interaction
- Ability to train staff on suggestive selling techniques
- Financial awareness including labor, revenue, and tip distribution tracking
- Ability to multitask and maintain composure during peak service periods
- Food safety certification and alcohol service certification preferred (as required by local regulations).
Nice To Haves
- preferably in hotels or resorts
Responsibilities
- Supervise daily front-of-house operations including servers, bartenders, bussers, and greeters
- Ensure smooth service flow and adherence to service standards during all shifts
- Monitor food quality, service execution, and overall guest satisfaction
- Act as Manager on Duty in the absence of management when required
- Address and resolve guest concerns quickly and professionally
- Ensure guests receive prompt, courteous, and high-quality service
- Reinforce suggestive selling techniques to enhance guest experience and revenue
- Maintain a visible presence on the floor to support guest engagement and service recovery
- Assist in hiring, onboarding, and training of restaurant staff
- Provide coaching, direction, and performance feedback to team members
- Support staff scheduling based on occupancy levels and forecasted demand
- Promote teamwork, accountability, and service excellence across the team
- Assist with daily administrative duties including payroll, labor tracking, and revenue reporting
- Perform daily and bi-weekly tip distribution accurately and in accordance with policy
- Monitor labor costs and support revenue control efforts
- Assist with inventory tracking and ordering procedures as needed
- Conduct inventory counts and support inventory management systems
- Monitor product usage and assist in maintaining cost control standards
- Ensure proper handling and organization of supplies and operational materials
- Utilize POS systems for transactions, reporting, and operational tracking
- Ensure compliance with company policies, safety procedures, and brand standards
- Maintain cleanliness and organization of restaurant and service areas
- Support enforcement of health, safety, and operational guidelines
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
