Torchora
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Key Responsibilities and Required Skills for a Food and Beverage Supervisor

💰 $45,000 - $65,000

HospitalityFood & BeverageManagementCustomer Service

🎯 Role Definition

As a Food and Beverage Supervisor, you are a key leader and the face of our service operations. You will be responsible for overseeing the day-to-day functions of our restaurant(s), bar(s), and/or banquet facilities. This hands-on role involves guiding the front-of-house team, ensuring seamless coordination with the culinary department, and maintaining the highest standards of quality, service, and cleanliness. Your leadership will directly impact team morale, operational efficiency, and, most importantly, our guests' satisfaction and loyalty. You are an ambassador for our brand, a mentor to your team, and a problem-solver dedicated to creating memorable experiences.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Lead Server / Head Waiter
  • Banquet Captain
  • Lead Bartender / Bar Captain
  • F&B Team Lead

Advancement To:

  • Assistant Food and Beverage Manager
  • Restaurant Manager
  • Food and Beverage Manager
  • Director of Food and Beverage

Lateral Moves:

  • Catering Manager
  • Events Supervisor
  • Sommelier (with certification)

Core Responsibilities

Primary Functions

  • Supervise all front-of-house food and beverage operations, including dining rooms, bars, and banquet events, to ensure smooth and efficient service from opening to closing.
  • Lead, train, and continuously develop a high-performing service team, providing coaching on service standards, menu knowledge, and upselling techniques.
  • Actively manage the floor during service periods, engaging with guests to ensure satisfaction, build rapport, and proactively resolve any issues or complaints with professionalism and empathy.
  • Conduct daily pre-shift meetings (line-ups) to communicate key information, daily specials, service goals, and motivate the team for the upcoming shift.
  • Uphold and enforce all health, safety, and sanitation regulations (e.g., HACCP, local health codes) to ensure a safe and clean environment for both guests and staff.
  • Assist in managing inventory of beverages, supplies, and equipment, including conducting regular stock takes and placing orders to prevent shortages.
  • Monitor and control labor and beverage costs by creating effective weekly staff schedules and managing beverage portions and waste.
  • Ensure the proper operation and maintenance of all F&B equipment, including POS systems, and coordinate repairs as needed.
  • Collaborate closely with the culinary team and Executive Chef to ensure seamless communication, timely food delivery, and accurate order fulfillment.
  • Handle daily cash-outs, reconciliations, and other financial reporting duties with accuracy and integrity at the end of shifts.
  • Participate in the recruitment, interviewing, and selection process for new food and beverage team members.
  • Conduct performance evaluations and provide constructive feedback to staff, recognizing high performance and addressing areas for improvement.
  • Implement and oversee responsible alcohol service policies, ensuring all staff are properly trained (e.g., TIPS/ServSafe Alcohol) and adhere to legal serving guidelines.
  • Assist the F&B Manager in planning and executing special events, promotions, and marketing initiatives to drive revenue and guest engagement.
  • Maintain a comprehensive knowledge of all menu items, including ingredients, preparation methods, and allergen information, to assist both guests and staff.
  • Manage guest reservations, seating arrangements, and table assignments to optimize seating capacity and minimize wait times.
  • Ensure all side work and closing duties are completed to standard by the service team each shift.
  • Respond to guest reviews and feedback on online platforms in a timely and professional manner, under the guidance of management.
  • Develop and maintain standard operating procedures (SOPs) for all service-related tasks to ensure consistency and quality.
  • Address and document any staff-related disciplinary issues or performance concerns in accordance with company policy.
  • Champion a positive and collaborative work environment that promotes teamwork and high morale among the F&B staff.

Secondary Functions

  • Support ad-hoc reporting requests related to sales trends, labor analysis, and inventory levels.
  • Contribute to menu development discussions by providing feedback from guests and the service team.
  • Collaborate with other hotel or property departments (e.g., Front Office, Sales) to ensure a cohesive guest experience.
  • Participate in weekly management meetings, contributing insights on F&B performance and operational challenges.

Required Skills & Competencies

Hard Skills (Technical)

  • POS Systems: Proficiency with restaurant point-of-sale systems (e.g., Micros, Toast, Aloha, Squirrel).
  • Inventory Management: Experience with inventory control software (e.g., AccuBar, BevSpot, Yellowdog).
  • Staff Scheduling: Competency in using scheduling software like HotSchedules or 7shifts.
  • Cost Control: Strong understanding of food, beverage, and labor cost control principles.
  • Safety & Sanitation Certifications: Must possess a valid Food Handler or ServSafe certification.
  • Alcohol Service Certification: TIPS or responsible beverage service certification is required.
  • Banquet Event Orders (BEOs): Ability to read, interpret, and execute details from BEOs for events.
  • Financial Acumen: Basic skills in cash handling, reconciliation, and reading financial reports.
  • Microsoft Office Suite: Competence in using Word, Excel, and Outlook for communication and reporting.
  • Reservation Systems: Familiarity with reservation platforms like OpenTable or Resy.

Soft Skills

  • Leadership & Mentorship: Inspiring, motivating, and guiding a diverse team to achieve excellence.
  • Exceptional Communication: Clear, concise, and professional communication with guests, staff, and management.
  • Customer Service Excellence: A genuine passion for hospitality and creating outstanding guest experiences.
  • Problem-Solving & Conflict Resolution: The ability to think quickly and calmly to resolve guest and staff issues effectively.
  • Attention to Detail: Meticulous oversight of service standards, cleanliness, and presentation.
  • Adaptability & Grace Under Pressure: Thriving in a fast-paced, high-pressure environment while maintaining a positive demeanor.
  • Teamwork & Collaboration: Fostering a cooperative spirit within the F&B team and with other departments.
  • Time Management & Organization: Effectively prioritizing tasks and managing time for oneself and the team.
  • Decision Making: Confidence in making sound decisions that benefit the guest and the business.

Education & Experience

Educational Background

Minimum Education:

  • High School Diploma or GED.

Preferred Education:

  • Associate's or Bachelor's degree in Hospitality Management, Business Administration, or a related field.

Relevant Fields of Study:

  • Hospitality and Tourism Management
  • Culinary Arts
  • Business Administration

Experience Requirements

Typical Experience Range:

  • A minimum of 3-5 years of progressive experience within a high-volume restaurant, hotel, or resort food and beverage environment.
  • At least 1-2 years of experience in a leadership or supervisory capacity (e.g., Team Lead, Captain, or opening/closing supervisor).

Preferred:

  • Experience in a union environment (if applicable).
  • Experience in both a la carte dining and banquet/event operations.
  • A proven track record of successfully leading a team and improving service standards.
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