F&B Supervisor - Kendall's Tavern & Chophouse

Morrissey Hospitality•Coon Rapids, MN

5d•Onsite

About The Position

Kendall’s Tavern & Chophouse in Coon Rapids is hiring a Food and Beverage Supervisor to oversee restaurant, bar, catering, and concession service activities. The role leads and directs front-of-house staff in the assigned area and, when senior departmental leadership is absent, supervises the daily work of other front-of-house employees. The supervisor supports an effective guest experience and consistent service standards across dining and event operations. The position works with staff scheduling and payroll efficiency, service flow, departmental supplies, event setup and inspections, cleanliness, cash handling, alcohol service, point-of-sale operations, and inventory. It also includes loading and unloading trucks for offsite catering events. Kendall’s Tavern & Chophouse overlooks Bunker Hills Golf Course in Coon Rapids, Minnesota, and offers dining and private-event services. It is operated by Morrissey Hospitality, which describes its culture as built on genuine relationships, respect, trust, empowerment, accountability, mentorship, and coaching. The employer states that it offers generous pay and benefits, exceptional work environments, and opportunities for education, training, and advancement.

Requirements

At least 1–2 years of related experience in a high-volume, high-energy food and beverage environment.
Availability to work nights and weekends as needed.
Ability to stand for long periods and frequently lift or move up to 40 pounds.
Alcohol-service certification, or ability to obtain it within 30 days of hire.
Food-handler certification, or ability to obtain it within 30 days of hire.
Competency in point-of-sale systems.
Working knowledge of office software and reservation systems.

Responsibilities

Lead and direct restaurant, bar, catering, and concession service staff.
Coordinate and train staff, communicate expectations, and monitor performance.
Supervise the daily work of other front-of-house staff when more senior departmental leadership is absent.
Assist with payroll control through efficient use of staff.
Monitor the guest dining experience, including table turnover, guest arrivals and departures, and outlet pace.
Ensure prompt, courteous service and develop an effective flow of guests.
Requisition departmental supplies and maintain established par levels.
Ensure restaurant, bar, event rooms, concession outlets, storerooms, and hallway areas are clean and organized.
Review event sheets daily to ensure event rooms are set correctly and food-service standards and guest requests are met.
Conduct pre-event walkthroughs and inspect event spaces to ensure specifications are met.
Load and unload trucks for offsite catering events.
Train and support staff on cash-handling and alcohol-service policies, ensure adherence, and maintain liquor cost control through enforcement and accountability.
Assist with maintaining the point-of-sale database and managing point-of-sale-related issues.
Assist the manager with daily, monthly, and quarterly inventories.