Key Responsibilities and Required Skills for F&B Supervisor

🎯 Role Definition

As an F&B Supervisor, you are the heart of our service operation and a key leader in our Food & Beverage division. You will be responsible for overseeing the daily functions of our restaurant, bar, and/or in-room dining services, ensuring that every guest interaction reflects our commitment to unparalleled quality and service. This hands-on role involves training, mentoring, and inspiring our front-of-house team to perform at their best. You will be the crucial link between management and the service floor, driving revenue, controlling costs, and championing a positive and efficient work environment. If you are a natural leader who thrives on creating memorable dining experiences, we invite you to apply.

📈 Career Progression

Typical Career Path

Entry Point From:

Lead Server / Restaurant Captain
Senior Bartender / Lead Mixologist
Banquet Captain

Advancement To:

Assistant F&B Manager
Restaurant Manager
Banquet Manager

Lateral Moves:

Catering Supervisor
Events Coordinator

Core Responsibilities

Primary Functions

Supervise, guide, and train a diverse F&B team in all aspects of their roles, ensuring strict adherence to our brand's five-star service standards and operational procedures.
Oversee the day-to-day operations of the assigned F&B outlet(s) to guarantee a seamless and high-quality guest experience from arrival to departure.
Manage all opening and closing duties for the outlet, meticulously completing checklists to ensure the environment is safe, sanitized, and perfectly prepared for service.
Monitor and maintain optimal F&B inventory levels, placing orders for supplies, beverages, and other necessities while diligently controlling costs and minimizing waste.
Address and resolve guest complaints and feedback with empathy and professionalism, transforming service recovery situations into opportunities for building guest loyalty.
Conduct engaging daily pre-shift briefings (line-ups) to communicate sales goals, menu specials, VIP guests, and service enhancements to the team.
Assist in the development and enthusiastic implementation of innovative promotional activities and upselling strategies to maximize departmental revenue.
Ensure unwavering compliance with all health, safety, sanitation (HACCP), and responsible alcohol service regulations, conducting regular checks and staff training.
Handle cash and all other payment transactions in accordance with company policies, ensuring the accuracy and security of the point-of-sale (POS) system.
Create and manage weekly staff schedules to ensure optimal coverage based on business forecasts, while effectively managing labor costs and budgets.
Actively participate in the recruitment, interviewing, and onboarding process for new F&B team members, fostering a positive and high-performing team culture.
Conduct formal and informal performance evaluations, provide continuous coaching and constructive feedback, and administer disciplinary action when necessary.
Maintain a strong and visible presence on the floor during peak service hours, proactively engaging with guests and providing hands-on support to the service team.
Collaborate closely with the culinary team to ensure excellent food quality, attractive presentation, and timely service, acting as a key liaison between front and back-of-house.
Generate and analyze daily operational reports on sales, labor, and inventory, identifying trends and presenting opportunities for improvement to management.
Expertly manage the reservation system and table allocations to optimize seating capacity and guest flow, particularly during high-demand periods.
Ensure all F&B equipment is properly maintained and functioning, promptly reporting any maintenance issues to the appropriate department to prevent service disruption.
Develop and maintain an expert-level knowledge of all menu items, including ingredients, preparation, allergens, and beverage pairings to assist guests and train staff.
"Lead by example in every action, consistently embodying the brand's service culture and standards of excellence in all interactions with guests and colleagues."
Coordinate with the banquets and events team to ensure the flawless execution of special functions and private dining experiences hosted within the outlet.
Champion a pristine and organized work environment by overseeing side work duties, cleaning schedules, and adherence to brand standards for outlet appearance and BOH organization.

Secondary Functions

Support ad-hoc projects and contribute to creative menu development and engineering initiatives.
Contribute to the department's strategic planning, budgeting, and goal-setting processes.
Collaborate with other hotel departments, such as Front Office, Housekeeping, and Sales, to ensure a cohesive and seamless guest journey.
Participate actively in departmental meetings, leadership training sessions, and hotel-wide committees and initiatives.

Required Skills & Competencies

Hard Skills (Technical)

POS System Proficiency: Advanced knowledge of hospitality POS systems (e.g., Micros, Aloha, Toast, Silverware).
Inventory Management: Expertise in stock-taking, ordering, variance control, and use of inventory software (e.g., BirchStreet, BevSpot).
Staff Scheduling: Proven ability to create effective schedules based on forecasting and labor budget constraints.
Financial Acumen: Solid understanding of F&B-related financial reports, including P&L statements, labor costs, and COGS.
Health & Safety Compliance: Certification and practical knowledge of food safety and sanitation standards (e.g., ServSafe, HACCP).
Beverage & Wine Knowledge: Strong understanding of wines, spirits, and cocktail creation, with a focus on pairing and service.
Upselling & Sales Techniques: Ability to train and motivate staff to drive sales and enhance guest checks.
Cash Handling & Reconciliation: Meticulous in managing cash floats, processing payments, and closing reports.
Restaurant Management Software: Familiarity with reservation and table management systems (e.g., OpenTable, Resy).
Vendor & Supplier Relations: Experience in communicating with vendors and managing deliveries.

Soft Skills

Inspirational Leadership: The ability to motivate, coach, and develop a team to achieve its full potential.
Guest Service Excellence: A genuine passion for hospitality and an unwavering commitment to guest satisfaction.
Exceptional Communication: Clear, professional, and empathetic communication skills with guests, staff, and management.
Problem-Solving & Decision Making: The capacity to think quickly and act decisively under pressure.
Conflict Resolution: Skill in de-escalating tense situations with both guests and staff, finding positive outcomes.
Teamwork & Collaboration: Fosters a cooperative and supportive work environment between FOH and BOH.
Adaptability & Flexibility: Thrives in a dynamic, fast-paced environment and can pivot priorities as needed.
High Attention to Detail: An eye for the small details that elevate the guest experience and ensure operational smoothness.
Time Management & Organization: Ability to manage multiple priorities and delegate tasks effectively.
Poise & Professionalism: Maintains a calm and professional demeanor, serving as a role model for the team.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or GED equivalent.
Food Handler and Responsible Alcohol Service Certifications (e.g., ServSafe, TIPS).

Preferred Education:

Associate's or Bachelor's Degree.

Relevant Fields of Study:

Hospitality Management
Business Administration

Experience Requirements

Typical Experience Range:

A minimum of 3-5 years of progressive experience in a high-volume restaurant, hotel, or resort food and beverage environment.
At least 1-2 years in a supervisory, team lead, or captain role is required.

Preferred:

Experience in a union environment is a plus.
Previous experience in a luxury hotel, resort, or fine dining setting is highly desirable.