F&B Supervisor

Job Overview

The Food & Beverage Supervisor is responsible for overseeing daily restaurant floor operations to ensure exceptional guest service, smooth service flow, and adherence to brand standards. This role supervises front-of-house staff including servers, bartenders, greeters, and bussers, while monitoring service quality, guest satisfaction, and operational efficiency.

Job Responsibilities

• Supervise daily front-of-house operations including servers, bartenders, bussers, and greeters
• Ensure smooth service flow and adherence to service standards during all shifts
• Maintain a visible presence on the floor to support guest engagement and service recovery
• Address and resolve guest concerns quickly and professionally
• Reinforce suggestive selling techniques to enhance guest experience and revenue
• Assist in hiring, onboarding, and training of restaurant staff
• Support staff scheduling based on occupancy levels and forecasted demand
• Promote teamwork, accountability, and service excellence across the team
• Aid in financial and administrative support including payroll, labor tracking, and revenue reporting
• Perform daily and bi-weekly tip distribution accurately and in accordance with policy
• Monitor labor costs and support revenue control efforts
• Afford assistance with inventory tracking and ordering procedures as needed
• Conduct inventory counts and support inventory management systems
• Maintain cleanliness and organization of restaurant and service areas
• Support enforcement of health, safety, and operational guidelines

Job Requirements

• Education: High school diploma or equivalent required
• Experience: 2–3 years of restaurant experience required, preferably in hotels or resorts; minimum 1 year of supervisory experience required
• Skills And Abilities: Strong leadership and team supervision skills, excellent customer service and guest recovery abilities, strong organizational skills and attention to detail, ability to make quick decisions in high-pressure environments, knowledge of inventory control and labor management practices, proficiency with POS systems, strong communication skills for staff direction and guest interaction, ability to train staff on suggestive selling techniques, financial awareness including labor, revenue, and tip distribution tracking, ability to multitask and maintain composure during peak service periods
• Certifications: Food safety certification and alcohol service certification preferred (as required by local regulations)
• Travel required: No regular travel required
• Physical Requirements: Constant walking and active floor presence throughout shifts, frequent standing, reaching, balancing, and use of fine and gross motor skills, occasional to frequent sitting, bending, crouching, and pushing/pulling, ability to lift and carry up to 10 lbs. constantly, up to 50 lbs. frequently, and up to 100 lbs. occasionally, Continuous visual and auditory awareness required for guest service and safety, Ability to work in a physically active, fast-paced restaurant environment