F&B Supervisor

Job Summary
As a F&B Supervisor, you will lead daily front-of-house operations with a focus on delivering impeccable food & beverage service, presentation, and guest satisfaction. You will mentor and develop your team to uphold the highest standards consistent with Forbes and AAA Five Diamond luxury service.

Job Duties & Functions
* Lead daily service operations, ensuring high standards of food quality, presentation, and guest satisfaction.
* Consistent presence during service operations prioritizing guest engagement.
* Train, mentor, and evaluate staff to uphold Forbes/AAA luxury service standards and maintain team excellence.
* Collaborate with chefs and managers to coordinate efficient, timely food production and service flow.
* Monitor cleanliness and maintenance of all dining and service areas, coordinating with relevant departments as needed.
* Consistently stay updated with the latest food and beverage trends, spirits and wine knowledge to deliver exceptional guest dining experiences.
* Assist in hiring, onboarding, scheduling, and managing performance of front-of-house team members.
* Support cost control initiatives, including labor management and inventory oversight, to meet departmental budgets.
* Address guest concerns promptly and professionally, ensuring a personalized and memorable experience.
* Undertake additional duties and responsibilities as directed by management.
* Maintain strong communication across departments to ensure smooth, consistent operations.
* Performs other duties and attends meetings, as assigned by hotel/department leadership.

Education & Experience
* Minimum 1 year of supervisory experience or 3 years as a Server/Bartender in a luxury hotel, resort, or upscale setting.
* Strong understanding of Forbes Travel Guide, AAA Five Diamond, LQA or equivalent service standards.
* Certified in Food Handling and Alcohol Awareness (as applicable).
* Proficiency in restaurant Point of Sale and reservation systems.
* Strong interpersonal communication, team-building, and problem-solving skills.
* Knowledgeable in menu offerings and capable of communicating allergy and dietary information clearly to guests.
* Ability to read, write and converse in English. Additional languages are a plus.
* Flexible and reliable, with availability to work evenings, weekends, and holidays
Source: Hospitality Online