Food Beverage Supervisor

Roles and responsibilities

Communicate service needs to chefs and stewards throughout functions. Total charges for group functions, and prepare and present checks to group contacts for payment. Ensure banquet rooms, restaurants, and coffee breaks are ready for service. Ensure proper centerpieces are displayed on every table. Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Check in with guests to ensure satisfaction. Set tables according to type of event and service standards. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Maintain cleanliness of work areas throughout the day.

Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.

Desired candidate profile

Experience in fine dining, banquets, or high-volume restaurants is beneficial.
3. Technical Skills:
Knowledge of food and beverage service standards and procedures.
Familiarity with Point-of-Sale (POS) systems and reservation software.
4. Customer Service Skills:
Excellent interpersonal and communication skills to interact with guests and staff.
Ability to handle guest complaints with professionalism and poise.
5. Leadership and Management:
Strong organizational and leadership skills to manage and motivate teams.
Ability to multitask and remain calm under pressure.
Desirable Traits:
Detail-Oriented: Ensures tables are set correctly, orders are accurate, and service is flawless.
Proactive: Anticipates guest needs and addresses potential issues before they arise.
Team Player: Works collaboratively with staff and management for operational success.
Adaptable: Quickly adjusts to changes in guest requirements or service needs.