Food & Beverage Supervisor - Wolfeboro Inn

NFM & J LP • Wolfeboro, NH

1d

About The Position

The Food & Beverage Supervisor oversees the operation of food and beverage outlets, ensuring high service and quality standards and profitability through coordination with departments including the kitchen, rooms, accounting, sales and marketing, and administration. The role leads sales and private-event business development, manages pricing and forecasts, and oversees staffing, labor, inventory, costs, and operational standards.

The position is based at the Wolfeboro Inn. It involves working with internal teams and external contacts such as hotel guests, vendors, health inspectors, entertainers, and local businesses. The work environment is usually noisy, and the schedule may include early and late shifts, weekends, and holidays.

Requirements

• At least five years of food-and-beverage senior management experience, preferably in the hotel industry, or an equivalent combination of education and experience.
• Banquet or catering experience.
• Full understanding of licensing responsibilities and health standards.
• Experience in employee relations and partnering with human resources on compliance matters.
• Ability to read and interpret business periodicals, professional journals, technical procedures, and governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals, and to present information effectively to groups and individuals.
• Ability to calculate discounts, interest, commissions, proportions, percentages, and other figures; apply basic algebra and practical mathematical concepts.
• Ability to solve practical problems, handle varied situations with limited standardization, and interpret written, oral, diagrammatic, or schedule-based instructions.
• Knowledge of word processing, spreadsheet, payroll, internet, project management, and reservation and billing database software.
• Ability to work a flexible schedule, including early and late shifts, weekends, and holidays.
• Excellent organizational and communication skills and the ability to perform varied tasks during busy, sometimes stressful periods.
• Strong leadership skills, including the ability to motivate staff.
• Commitment to high-quality service and exceeding expectations and goals.

Nice To Haves

• Bachelor’s degree in Hospitality, Food Service, or Hotel/Restaurant Management.
• Local Health Department Sanitation Certification.
• T.I.P.S. Certification.

Responsibilities

• Identify and pursue sales opportunities through merchandising, menu development, internet marketing, promotions, special events, and public relations.
• Solicit, negotiate, and book new and repeat business through targeted networking, direct mail, sales calls, and meetings.
• Develop strategies to achieve private-event revenue goals, including selling space to groups and the local community, particularly the social and wedding markets.
• Develop forecasts and analyze market trends.
• Set room rental and food-and-beverage pricing guidelines for private-event clients, and negotiate food-and-beverage minimums and rental fees.
• Manage employees, labor, and products effectively to ensure profitability.
• Inspect restaurant facilities and equipment and recommend corrections or improvements.
• Hire, supervise, and discipline managers, supervisors, and hourly employees.
• Oversee staff scheduling to maintain appropriate service levels while controlling labor costs and overtime.
• Train, coach, and mentor team members to support strong operational performance.
• Maintain a list of preferred outside vendors to accommodate client needs.
• Work with the General Manager and Chef on profitable pricing and provide hotel staff with information needed to execute events.
• Ensure operations comply with safety, sanitation, food preparation, food storage, and alcohol beverage control policies.
• Manage efficient, cost-effective operations, including labor, payroll records, service, and inventory control.
• Prepare department storeroom requisitions and keep operating costs within forecast budget guidelines.
• Control daily labor costs by reducing staffing as business activity declines.
• Maintain par stock levels by calculating inventory, ordering and retrieving supplies, and stocking them.
• Perform other duties as assigned.

Benefits

• Equal employment opportunities and reasonable accommodations for qualified applicants and employees with disabilities.
• Reasonable accommodations for limitations related to pregnancy, childbirth, or related medical conditions.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager