Food & Beverage Supervisor

Q - Center•St. Charles, IL

9h•Onsite

About The Position

The Food & Beverage Supervisor is responsible for overseeing daily front-of-house food and beverage operations, including dining services, banquets, coffee breaks, and retail outlets. This position directs daily service, assigns work, coaches and develops associates, and ensures operations are executed in accordance with Q Center standards. The Food & Beverage Supervisor partners with Event Planning, Conference Services, Culinary, and other departments to deliver exceptional guest experiences while maintaining quality, operational efficiency, compliance, and labor standards.

Requirements

At least 1 year of progressive experience in a hotel or a related field required
Demonstrated knowledge of food preparation, bar terminology and wine service
Current Food Handler certification, or the ability to obtain certification as required
Current BASSET certification, or the ability to obtain certification as required
Thorough knowledge of restaurant, banquet, coffee break, and retail food & beverage operations
Knowledge of food safety, sanitation, responsible alcohol service, and workplace safety regulations
Strong leadership, coaching, and team development skills
Ability to motivate associates while maintaining accountability and service standards
Knowledge of banquet operations, Banquet Event Orders (BEOs), and event execution
Proficiency with point-of-sale (POS) systems, scheduling, inventory management, and basic computer applications
Strong organizational, problem-solving, and decision-making skills
Excellent verbal and written communication skills with the ability to interact professionally with guests, associates, and leadership
Ability to prioritize multiple responsibilities and adapt quickly in a fast-paced hospitality environment
Strong attention to detail and commitment to operational excellence
Ability to maintain confidentiality and exercise sound judgment
Ability to work independently while fostering collaboration across departments
Demonstrated initiative and ability to anticipate guest and operational needs

Nice To Haves

High School diploma or equivalent preferred
Previous supervisory responsibility preferred

Responsibilities

Supervise daily front-of-house operations within dining services, banquets, coffee breaks, and retail outlets.
Assign daily responsibilities and manage staffing levels based on business demands.
Monitor service execution to ensure compliance with Q Center standards, Banquet Event Orders (BEOs), and established operating procedures.
Ensure banquet rooms, dining areas, coffee break stations, and retail outlets are properly set up, maintained, and broken down.
Monitor food quality, presentation, food temperatures, beverage quality, and overall service execution.
Maintain inventory of departmental supplies and complete requisitions as needed.
Oversee beverage service, including bar operations, beverage inventory, and responsible alcohol service.
Complete operational paperwork, reports, banquet checks, bar bills, tip distribution reports, and other required documentation.
Assist with front-line service as needed to support operational efficiency and guest satisfaction.
Ensure proper communication and shift transition between supervisors.
Ensure compliance with all Q Center policies, food safety standards, sanitation requirements, BASSET regulations, and workplace safety procedures.
Monitor responsible alcohol service and ensure compliance with all federal, state, and local liquor laws.
Inspect dining rooms, banquet spaces, coffee break stations, retail outlets, storage rooms, and service areas to maintain cleanliness, organization, and safety standards.
Ensure proper cash handling, POS procedures, check settlement, and financial accountability where applicable.
Maintain confidentiality of guest, associate, and business information.
Ensure associates maintain required certifications, complete required training, and comply with departmental policies and procedures.
Maintain professional appearance and grooming standards for self and ensure associates meet established standards.
Keep leadership informed of operational concerns, guest issues, safety risks, and matters requiring management attention.
Supervise, coach, train, and develop front-of-house Food & Beverage associates to achieve departmental and organizational goals.
Conduct pre-shift meetings, and training sessions to communicate operational updates, reinforce service standards, and support associate development.
Develop, maintain, and update knowledge-based training materials, job aids, and standard operating procedures to support associate training and operational consistency.
Partner with the Food & Beverage Manager to review, revise, and improve departmental training documentation and operational procedures.
Ensure associates are trained and demonstrate competency in departmental standards, technical procedures, Q Center policies, and risk management practices.
Monitor associate performance, provide coaching and feedback, and assist management with performance documentation and corrective action.
Supervise temporary associates, including onboarding, work assignments, performance monitoring, and shift oversight.
Identify opportunities to improve operational processes, training materials, and departmental procedures.
Foster teamwork, accountability, and a positive work environment through effective leadership and communication.
Participate in required meetings, leadership training, and professional development opportunities.
Perform additional duties and responsibilities as assigned.
Lead by example in providing exceptional guest service and ensuring all interactions reflect Q Center hospitality standards.
Respond promptly and professionally to guest concerns, complaints, special requests, and service recovery opportunities, escalating issues as appropriate.
Maintain positive working relationships with guests, associates, managers, and other departments.
Collaborate with Event Planning, Conference Services, and Culinary teams to ensure successful execution of meetings, events, and dining services.
Conduct pre-shift meetings to communicate daily priorities, event information, service expectations, staffing assignments, and operational updates.
Monitor guest satisfaction and implement corrective actions as necessary to ensure exceptional service experiences.