Food And Beverage Supervisor

Pyramid Global Hospitality•Saint Michaels, MD

2d•$21 - $25

About The Position

The Food & Beverage Supervisor – Outlets plays an essential role in leading daily operations across the resort’s dining venues, including waterfront restaurants, lounges, and in-room dining. This position embodies gracious, anticipatory service and helps uphold the Forbes standards and brand philosophy that define the Inn at Perry Cabin experience. Working closely with the Food & Beverage leadership team, this individual ensures that every guest encounter is personalized, polished, and memorable — from first greeting to final farewell.

Requirements

Minimum 1-2 years of Food & Beverage supervisory experience, ideally within a luxury or Forbes-rated hotel or resort.
Deep understanding of fine dining, wine, and cocktail service; sommelier or advanced training is a plus.
Exceptional leadership presence and communication skills, with the agility to lead by example on the floor.
Strong business acumen, organization, and understanding of POS and reporting systems (MICROS, Opera, etc.).
Flexibility to work varied schedules, including evenings, weekends, and holidays.

Nice To Haves

Degree or certification in Hospitality Management preferred.

Responsibilities

Deliver gracious, thoughtful, and intuitive service that reflects the refined hospitality of a Forbes Four-Star property.
Engage authentically with guests, anticipating their needs and personalizing their experience.
Resolve guest concerns smoothly and professionally, maintaining an atmosphere of confidence and calm.
Support seamless communication between culinary, beverage, and service teams to elevate every dining interaction.
Supervise daily restaurant, lounge, and terrace service ensuring excellence in timing, presentation, and guest flow.
Lead pre-shift meetings to share menu highlights, wine and cocktail features, VIP details, and service goals.
Monitor the floor to ensure Forbes standards are consistently executed, from greeting to check presentation.
Oversee opening and closing procedures, cash handling, and reporting accuracy for assigned outlets.
Collaborate with the culinary and beverage teams to ensure menu integrity, seasonal storytelling, and impeccable presentation.
Coach, mentor, and motivate team members to deliver service excellence in alignment with the Inn’s values of kindness, pride, and authenticity.
Conduct daily training on Forbes hospitality standards, wine and beverage knowledge, and refined service techniques.
Support a culture of respect, teamwork, and continuous learning that fosters career growth and belonging.
Assist in performance feedback, scheduling, and coaching for team development.
Ensure compliance with health, sanitation, and safety regulations as well as responsible alcohol service laws.
Maintain pristine cleanliness and organization in all service areas.
Support inventory management, assist in ordering supplies and wine, and steward cost control initiatives.
Coordinate schedules and staffing levels to meet service and revenue goals while maintaining an exceptional guest experience.
Support special events, wine dinners, and holiday programs that highlight the Inn’s culinary identity.
Contribute to outlet financial goals by supporting sales-driven initiatives and operational efficiency.