Lead Food & Beverage Supervisor - Embassy Suites Denver Downtown

Sage Hospitality•Denver, CO

3d•Onsite

About The Position

The Embassy Suites by Hilton Denver Downtown and Convention Center is seeking a Lead Food & Beverage Supervisor. This role supports the Restaurant Manager and independently leads the F&B operation within established guidelines when the Restaurant Manager is absent. The Lead Supervisor is expected to coordinate multiple F&B service areas, make appropriate day-to-day operational decisions, monitor staffing and business needs, support guest recovery, coach and develop associates, and ensure strong follow-through on service, opening/closing, cash-control, and operational standards. This position requires a high level of accountability, judgment, communication, and schedule flexibility, including AM and PM shifts, weekends, holidays, and Manager-absence coverage. The hotel is LEED and ELP certified for sustainability efforts and is a gateway to Denver's lively downtown scene.

Requirements

High school diploma or equivalent required.
Minimum of one to two years of related Food & Beverage or hospitality experience required.
Previous supervisory or lead experience strongly preferred.
Strong knowledge of Food & Beverage operations, service standards, and restaurant procedures.
Demonstrated ability to independently lead an F&B shift and manage multiple operational priorities.
Strong judgment, problem-solving, and decision-making skills.
Strong guest recovery and customer service skills.
Ability to coach, train, and provide clear direction to associates.
Strong oral and written communication skills.
Demonstrated reliability, accountability, professionalism, and follow-through.
Understanding of labor, staffing, scheduling, and operational productivity.
Ability to maintain cash-control, opening/closing, and operational standards.
Ability to work collaboratively with Front Desk and other hotel departments.
Ability to recognize when an issue can be handled independently and when escalation to management is required.
Must be flexible to work AM and PM shifts, weekends, holidays, Manager-absence coverage, and schedule changes based on business demand.

Nice To Haves

Additional hospitality, restaurant, or Food & Beverage training preferred.

Responsibilities

Independently lead the Food & Beverage operation during the Restaurant Manager’s absence within established guidelines.
Coordinate multiple F&B service areas and maintain awareness of the overall operation throughout the shift.
Monitor guest volume, staffing levels, service needs, and operational priorities and adjust assignments, breaks, deployment, and service flow as appropriate.
Serve as a primary F&B escalation point for guest concerns and provide appropriate service recovery within established guidelines.
Proactively monitor service standards and guest experience and address concerns before they escalate.
Provide real-time coaching, feedback, and direction to associates and reinforce performance, attendance, service, and operational expectations.
Support onboarding, cross-training, training initiatives, and development of F&B associates.
Document observed performance or attendance concerns as appropriate and escalate matters requiring formal corrective action to management.
Ensure opening and closing procedures, cash controls, side work, shift handoffs, supplies, and operational standards are completed accurately.
Identify operational deficiencies and take appropriate action whenever possible rather than simply passing issues to the next shift.
Monitor labor and staffing needs throughout the shift and make appropriate operational adjustments within established guidelines.
Participate in operational meetings and represent the F&B department when appropriate in the Restaurant Manager’s absence.
Partner with Front Desk and other hotel leaders when hotel-wide situations arise while maintaining responsibility for the F&B portion of the operation.
Communicate significant guest, associate, operational, safety, maintenance, or financial concerns to appropriate leadership.
Maintain a professional, accountable, guest-focused leadership presence and model hotel service standards.
Perform other duties as assigned based on business needs.