F&B Supervisor - Kendall's Tavern & Chophouse

Morrissey Hospitality•Coon Rapids, MN

7d•$19 - $23•Onsite

About The Position

Kendall’s Tavern & Chophouse in Coon Rapids, Minnesota, is hiring a Food and Beverage Supervisor to lead restaurant, bar, catering, and concession service activities. The role directs staff within the assigned area and helps ensure efficient operations, attentive guest service, and compliance with service and cash-handling policies. The supervisor coordinates and trains employees, sets expectations, monitors performance, and oversees front-of-house staff when more senior departmental leaders are absent. The position also supports staffing and payroll control, supply and inventory management, event setup and inspections, catering logistics, point-of-sale operations, and maintenance of clean, organized service areas. Kendall’s is operated by Morrissey Hospitality. The company describes its culture as grounded in mentorship, empowerment, respect, coaching, accountability, and trust, and emphasizes genuine hospitality, teamwork, and exceptional guest experiences.

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 and 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 staffing.
Monitor the guest dining experience, including table turnover, guest arrivals and departures, and outlet pace.
Ensure prompt, courteous service and an effective flow of guests.
Requisition departmental supplies and maintain established inventory pars.
Keep restaurant, bar, event rooms, concession outlets, storerooms, and hallway areas clean and organized.
Review event sheets daily to confirm event rooms are set correctly and food service standards and guest requests are met.
Conduct pre-event walkthroughs and inspect event spaces to verify specifications.
Load and unload trucks for offsite catering events.
Train and support staff in cash-handling and alcohol-service policies, and enforce those policies.
Maintain liquor cost control through enforcement and accountability.
Assist with the point-of-sale database and resolve point-of-sale-related issues.
Assist the manager with daily, monthly, and quarterly inventories.