Job Purpose:
The Food & Beverage Supervisor is responsible for overseeing the daily operations of the food and beverage department, ensuring high standards of service, quality, and customer satisfaction. The role involves managing staff, maintaining inventory, and ensuring compliance with health and safety regulations. The supervisor will work closely with the kitchen and service teams to deliver an exceptional dining experience for all guests, while also contributing to the strategic goals of the establishment.

Key Responsibilities:

• Supervise and coordinate the activities of the food and beverage staff to ensure efficient operations and high-quality service.
• Train, mentor, and evaluate team members, fostering a positive work environment and encouraging professional development.
• Monitor inventory levels, order supplies, and manage budgets to ensure cost-effective operations without compromising quality.
• Collaborate with the kitchen team to develop and refine menu offerings, ensuring alignment with customer preferences and seasonal trends.
• Ensure compliance with health, safety, and sanitation regulations, conduct regular inspections and addressing any issues promptly.
• Handle customer inquiries, feedback, and complaints professionally, striving to resolve issues and enhance guest satisfaction.
• Prepare reports on sales, expenses, and customer feedback, providing insights and recommendations to management for continuous improvement.
• Assist in planning and executing special events and promotions to attract and retain customers.
• Stay updated on industry trends and innovations, implementing best practices to maintain a competitive edge.
• Foster a culture of teamwork and excellence, motivating staff to achieve personal and departmental goals.

Required Education:

• High school diploma or equivalent. A degree in hospitality management, culinary arts, or a related field is preferred

Required Experience:

• A minimum of 2 years of experience in a supervisory role within the food and beverage industry.
• Proven track record of managing a team in a high-volume restaurant, hotel, or catering environment.
• Experience in inventory management and cost control within the food and beverage sector.
• Demonstrated history of delivering exceptional customer service and enhancing guest satisfaction.

Physical Requirements: 

• Lifting 30 pounds maximum with frequent bending, lifting and/or carrying objects weighing up to 20 pounds. Ability to work on ladders at height of 14'. Walking and kneeling to a significant degree.

Required Skills and Abilities:

• Strong leadership skills with the ability to motivate and manage a diverse team effectively.
• Excellent communication skills, both verbal and written, to interact with staff, management, and guests.
• Proficient in the use of restaurant management software and point-of-sale systems.
• Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment.
• In-depth knowledge of food safety regulations and best practices.
• Ability to develop and implement effective training programs for staff.
• Strong problem-solving skills and the ability to handle difficult situations with tact and professionalism.
• Exceptional attention to detail and a commitment to maintaining high standards of quality and service.
• Ability to work flexible hours, including nights, weekends, and holidays, as required by the business needs.