Food and Beverage Supervisor

Turning Stone Enterprises•Verona, NY

3d•$50,000 - $55,000

About The Position

The Food and Beverage Supervisor oversees daily food and beverage operations, leads and develops staff, and maintains high standards of guest service, food quality, and operational efficiency. The role includes managing schedules and training, monitoring business flow and inventory, communicating operational information and policy changes, and responding to guest feedback. The supervisor supports employees at designated outlets and works with other departments as required by established procedures.

Requirements

High school diploma or equivalency.
Previous supervisory and food and beverage experience.
Above-average verbal and written communication skills.
Computer skills, including knowledge of Microsoft Office.
Outstanding guest service skills.
Previous money-handling experience and basic math skills.
Ability to organize and prioritize work and complete multiple tasks simultaneously.
Ability to make decisions in a fast-paced environment and accommodate a flexible work schedule.
Ability to stand and walk for long periods and occasionally lift up to 10 pounds.

Responsibilities

Supervise staff and maintain service levels, ensuring employees provide friendly, welcoming, and outstanding guest service and identify repeat guests.
Maintain knowledge of food and beverage operations, internal functions, controls, and software updates; communicate relevant information and policy changes to employees.
Coordinate with work areas to verify paperwork and inventory controls and maintain efficiency and accurate performance standards.
Maintain professional rapport and confidentiality when communicating with other departments as required by procedure.
Ensure employees are trained and developed in food and beverage operations; monitor business flow to create efficient training, break, and shift schedules.
Assist food and beverage employees at designated outlet locations as needed.
Monitor food and beverage supply inventory and order supplies as needed.
Stay current on daily and weekly bus schedules and track banquet event orders that may affect business.
Maintain the highest quality of food and service.