Food & Beverage Supervisor

The Durham Hotel•Durham, NC

20d•$20

About The Position

The Food & Beverage supervisor is responsible for supporting and overseeing the daily operations of food and beverage service while ensuring exceptional guest experiences, strong operational execution, and adherence to safety standards. This role requires the ability to work across all Durham Hotel concepts, including The Coffee Bar, The Roof, and all catering, banquet, and special event venues The Food & Beverage supervisor will collaborate closely with the Director of Food & Beverage and hotel leadership to drive results aligned with the mission and overall success of the hotel. Key performance objectives include driving revenue, controlling costs, elevating guest and associate satisfaction, and upholding product and service quality. The ideal candidate brings passion and experience in food and beverage operations, demonstrates natural leadership, and inspires teams to exceed expectations. They maintain high service standards, understand brand values deeply, and take pride and ownership in their work.

Requirements

Minimum of 1 year of restaurant or bar experience in a guest-facing or operational role
At least 6 months of supervisory or lead experience in food and beverage operations preferred
Ability to obtain Food Handler’s Certification and TIPS (or equivalent Responsible Alcohol Service Certification) within six months of hire, as required by state/local regulations
Strong attention to detail and commitment to maintaining high service and operational standards
Demonstrated integrity, professionalism, and a hands-on leadership approach
Experience with Toast POS or similar point-of-sale systems preferred
Strong organizational, operational, and time-management skills with the ability to prioritize in a fast-paced environment
Excellent interpersonal and communication skills, including professionalism in verbal communication, written communication, and guest interaction
Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays, based on business needs
Ability to perform the essential functions of the role, with or without reasonable accommodation.
High School Diploma / GED required

Nice To Haves

At least 6 months of supervisory or lead experience in food and beverage operations preferred
Experience with Toast POS or similar point-of-sale systems preferred
Higher education degree in hospitality management or related field or equivalent work experience preferred

Responsibilities

Responsible for daily operations for scheduled business unit (the Coffee Bar, Roof, and Events/Catering), ensuring service quality and standards established by the Director of Food & Beverage
Attend weekly BEO and manager meetings to receive weekly service focus points, discuss upcoming events and programming, and communicate operational needs or potential service bottlenecks
Work a variety of scheduled floor shifts to fill staffing gaps, support the team, and lead by example; using downtime to identify efficiencies, inspire programming ideas, and recommend training needs
Monitor food quality for consistency, visual appeal, and adherence to guest specifications
Serve as the subject matter expert on the floor—fully understanding the POS, menus, and steps of service for the designated concept
Engage with guests to gather feedback on service and food quality across all outlets
Resolve guest complaints professionally and partner with the Director of F&B for elevated issues
Ensure consistency of guest experience on every shift—monitoring details such as timeliness of setup, staff readiness, menu cleanliness, table conditions, and host presence
Reconcile daily audit materials (e.g., timesheet authorizations, perpetual inventories, void reports, cash drops, guest ledger entries)
Assist in preparing payroll with the F&B Managers each pay period
Partner with F&B managers to review punch clocks and support daily schedule management, helping reduce unnecessary labor overages while ensuring service, operational, and financial goals are met
Collaborate with the Director of F&B and managers to ideate programming and events
Contribute monthly operational commentary that informs the annual budgeting process
Enforce all food safety policies to ensure compliance with FDA and Health Department regulations
Uphold cleaning programs for the assigned business unit and shift, recommending improvements where needed
Enforce Early Bird Night Owl / The Durham human resources policies across all employee and guest interactions
Stay informed on hotel updates through websites, newsletters, meetings, and internal communications to keep your teams well-connected to initiatives and programming
Support, coach, and mentor associates to ensure performance aligns with brand and hotel standards, grounded in The Durham’s core values
Maintain a high level of daily communication with team members, guests, vendors, and contractors and always with professionalism and maturity
Advocate for and sustain a team culture rooted in service excellence, professionalism, collaboration, fun, learning, and shared success