Food & Beverage Supervisor

Murphco of FL • Tallahassee, FL

7d

About The Position

The Food & Beverage Supervisor oversees daily front-of-house (FOH) operations for breakfast, dinner, bar service, and banquet functions at the Holiday Inn & Suites Tallahassee Conference Ctr N. This is a hands-on supervisory role: the supervisor leads employees while working scheduled operational shifts as a server, bartender, breakfast attendant, or banquet employee according to business needs. The role is responsible for maintaining service standards, supporting employees, and executing daily operations while delivering positive guest experiences.

The supervisor provides direction, coaching, and accountability for FOH employees; manages schedules and shift coverage; and develops training materials and employee skills. The position also supports banquet and event coordination, monitors operational readiness and supplies, and communicates staffing needs and operational issues to hotel leadership. The schedule requires flexible AM/PM availability, including weekends, holidays, and special events.

Requirements

• Previous restaurant, hotel food-and-beverage, or banquet service experience.
• Prior experience in a supervisory, shift lead, or training capacity.
• At least two years of hotel or restaurant food-and-beverage experience.
• Ability to work independently and make sound operational decisions.
• Strong communication, organization, and problem-solving skills.
• Experience providing excellent guest service and resolving guest concerns.
• Ability and willingness to work as a server, bartender, breakfast attendant, or banquet employee.
• Flexible availability for mornings, evenings, weekends, holidays, and special events.
• Ability to remain professional and effective in a fast-paced environment.
• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 25 pounds and perform routine restaurant service tasks.
• Ability to bend, reach, and assist with banquet setups and breakdowns.

Nice To Haves

• Experience coordinating banquet functions and reviewing BEOs.
• Familiarity with restaurant POS systems.
• Experience creating training materials, SOPs, and departmental checklists.
• ServSafe or responsible alcohol service certification.

Responsibilities

• Oversee daily restaurant, bar, breakfast, and banquet service operations.
• Work alongside FOH employees in scheduled service roles.
• Maintain guest service standards, professionalism, cleanliness, and operational readiness; monitor service efficiency and guest engagement.
• Address guest concerns promptly and professionally, escalating issues when appropriate.
• Maintain effective communication between FOH and kitchen employees and ensure opening and closing procedures are completed.
• Serve as the primary contact for FOH employee call-outs and scheduling concerns.
• Prepare and maintain FOH schedules based on occupancy, business volume, and upcoming events; coordinate shift coverage and help during staffing shortages.
• Provide daily direction, coaching, and performance feedback to FOH employees.
• Reinforce accountability, attendance, uniform standards, and workplace professionalism; communicate employee concerns and performance issues to hotel leadership.
• Develop and maintain training materials, standard operating procedures, and service checklists.
• Conduct onboarding and hands-on training for servers, bartenders, breakfast attendants, and banquet employees.
• Train employees on POS procedures, payment handling, guest recovery, and service expectations; monitor performance and identify further training needs.
• Maintain training documentation and communicate employee progress to management.
• Promote a positive, supportive, and accountable work environment.
• Coordinate banquet functions and service execution with the Banquet Captain; review Banquet Event Orders (BEOs) for staffing and preparation needs.
• Assist with banquet setup, service, breakdown, and operational coordination, and provide additional banquet staffing as needed.
• Coordinate with the Sales Department and hotel leadership about upcoming events and special requirements.
• Monitor FOH labor needs and communicate staffing recommendations to hotel leadership.
• Maintain stocking, organization, and cleanliness of restaurant and bar service areas; identify supply shortages, maintenance concerns, and operational challenges.
• Ensure proper POS use, accurate payment processing, and compliance with cash-handling procedures.
• Assist with beverage inventory and supply monitoring as directed.
• Reinforce food safety, sanitation, responsible alcohol service, and applicable IHG brand standards.
• Identify opportunities to improve service efficiency, employee productivity, and guest satisfaction.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed