Supervisor Jobs

About The Position

Requirements

• Minimum of 3 years of food and beverage supervisory experience, preferably in a private club, resort, hotel, or upscale restaurant.
• Strong leadership and organizational skills.
• Excellent communication and interpersonal abilities.
• Experience with POS systems and reservation software.
• Knowledge of inventory management and beverage ordering.
• Ability to work evenings, weekends, holidays, and special events.
• Ability to multitask in a fast-paced environment.
• Professional appearance and demeanor.

Nice To Haves

• Private club experience preferred.
• ServSafe Food Manager Certification.
• Experience with NorthStar, or similar club management software.

Responsibilities

• Supervise the daily operation of the dining room, bar, patio, banquet events, golf course halfway house, and pool food & beverage service.
• Lead by example through professional appearance, attitude, and service.
• Coach, mentor, and develop front-of-house staff.
• Hold employees accountable to Club policies, service standards, and appearance guidelines.
• Assist with hiring, onboarding, and training new employees.
• Conduct ongoing service training and performance coaching.
• Address member concerns professionally and resolve service issues promptly.
• Ensure compliance with all Club rules, policies, and health department regulations.
• Prepare weekly schedules for servers, bartenders, hosts, and support staff.
• Adjust staffing levels based on reservations, special events, weather, and business demand.
• Monitor labor costs and staffing efficiency.
• Approve shift changes and assist with coverage when necessary.
• Ensure proper staffing for holidays, tournaments, weddings, and Club events.
• Order all alcoholic beverages, beer, wine, liquor, and non-alcoholic beverages.
• Maintain appropriate inventory levels while controlling costs.
• Monitor product usage and identify opportunities to reduce waste.
• Coordinate deliveries and verify incoming orders.
• Rotate inventory using FIFO (First In, First Out) practices.
• Conduct regular beverage inventories.
• Maintain accurate inventory records.
• Code and submit vendor invoices for payment.
• Verify pricing and quantities received.
• Assist with monthly inventory reconciliation.
• Monitor costs and identify variances.
• Implement menu changes in the POS System and coordinate printing new menus seasonally and any associated tastings.
• Assist with expense control.
• Lead daily pre-shift meetings with front-of-house staff.
• Communicate daily specials, menu changes, reservations, VIP members, tournaments, and events.
• Review service expectations and operational priorities.
• Ensure dining rooms are properly set before service.
• Monitor food quality, presentation, and timing.
• Maintain cleanliness and organization throughout all service areas.
• Ensure side work is completed accurately and on time.
• Greet members and guests professionally.
• Build positive relationships with members.
• Anticipate member needs and resolve concerns quickly.
• Promote a welcoming, friendly, and professional atmosphere.
• Encourage staff to exceed member expectations.
• Assist with planning and executing Club events, tournaments, banquets, weddings, and private functions.
• Create BEO’s for all events.
• Coordinate staffing and room setup.
• Ensure event timelines are followed.
• Work closely with the Executive Chef.
• Ensure compliance with ABC laws regarding alcohol service.
• Maintain ServSafe and responsible alcohol service standards.
• Ensure sanitation standards meet local health department requirements.
• Enforce workplace safety procedures.
• Maintain emergency preparedness and incident reporting procedures.