F&B Supervisor

Stonebridge Hospitality Management•New Orleans, LA

1d•Onsite

About The Position

The Food & Beverage Supervisor oversees restaurant and bar operations to meet hotel and brand standards, ensure efficient service and profitability, comply with regulations—particularly liquor laws—and deliver an exceptional guest experience. The role supervises food and beverage team members, bartenders, and room service staff; oversees room service orders; and supports staff training, performance management, and development. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties. Duties and responsibilities may change at any time, with or without notice.

Requirements

At least 3 years of experience in food and beverage operations or a supervisory role.
Strong understanding of POS systems, cost control, and inventory management.
Knowledge of food hygiene regulations and liquor laws.
Proven ability to lead and manage a team, including training and performance management.
Excellent customer service skills focused on guest satisfaction.
Strong written and verbal communication skills.
Ability to work under pressure and manage multiple tasks in a fast-paced environment.
Proficiency in resolving guest complaints and maintaining high service standards.
Ability to collaborate with departments such as front office and housekeeping.
Ability to stand and walk for extended periods.
Ability to occasionally lift up to 30 lbs.
Flexibility to work nights, weekends, and holidays as required by business demands.

Responsibilities

Ensure prompt and efficient service of meals, snacks, and beverages to required standards.
Manage costs through sales analysis, menu costing, and cash-handling procedures to maintain profit margins.
Maintain cleanliness and upkeep of the restaurant and bar, including table setups and flower arrangements.
Supervise food and beverage associates and ensure they are well-groomed, professionally dressed, and courteous.
Manage bartenders and room service staff, ensuring they are trained and meet service standards.
Oversee room service orders to ensure timely and accurate delivery.
Manage ordering, storage, and issuing of goods while maintaining security and stock requirements.
Handle customer complaints and maintain high service quality.
Ensure compliance with hygiene, health, and safety standards.
Conduct performance reviews, identify training needs, and support ongoing staff development.
Remain visible to guests and staff by circulating throughout the restaurant and bar.
Conduct regular staff training and stay informed about industry trends for continuous improvement.