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Food & Beverage Supervisor


Reporting to the Food & Beverage Manager the Supervisor will be responsible for overseeing the daily operations of both hotel outlets and banquet department based on needs. The successful candidate will be responsible for ensuring key service standards are practiced while increasing profitability by developing innovative ideas and plans to increase the average check.

Duties & Responsibilities:
-Supervise restaurant operations – banquet to ensure friendly, courteous and efficient service is extended to
all guests.
-Participates in new staff orientation, provides initial on-the-job training with ongoing follow up to ensure
service standards are met for the particular area.
-Ensure appropriate uniform standards are met daily and personal hygiene, specifically, hand washing prior
to and throughout service.
-Assists in developing opening and closing procedures ensuring duties are being completed daily.
-Assists team whenever necessary, your presence on the floor during outlet hours of operation interacting
with guests.
-Assist host with seating, phone orders and guest service.
-Liaise with guests, conveners, conference service managers and group liaison to ensure best guest – group
-Ensure accurate billing process for all servers you supervise.
-Consistently inspects banquet and restaurant areas to ensure areas are properly maintained for
cleanliness, order, consistency and detail that are visible to our guests.
-Ensures the well-being of our guests and team members by being proactive to avoid potential hazards,
ensure they are reported and follow up to ensure hazards have been eliminated.
-Comfortable making responsible decisions and develops recommendations for effective problem solving.
-Attends to any guest concerns – comments to ensure the guest needs are met, tracks dialogue with guests,
follows-up with team members and root-causes are reviewed to minimize reoccurrence; reports all
situations to the F&B management team.
-Schedules team members according to monthly budgetary guidelines, parameters and business levels.
-Adheres to all hotel liquor and food regulations.
-Attend monthly F & B management meetings including daily operational meetings and preconference
meetings if required.
-Completes administration duties regarding budget, payroll, food and beverage cost of good reports,
forecasting and purchase orders.
Requirement Note:
Skills, Abilities & Attributes
-Guest oriented with a sincere, helpful, caring and friendly personality.
-Able to influence other members of the F & B team by demonstrating proper work ethics, service
standards, using coaching skills to effectively motivate staff thus improving guest service.
-Able to take initiative within given guidelines.
-Pays precise attention to detail, order and cleanliness.
-Has high energy, flexibility and professionalism
-Enjoys offering exceptional service and meeting the needs of others.
-Has effective communication skills (verbal, listening, writing)
-Proven ability of working well with others.
-Effective communication skills (verbal, listening, writing).
-Demonstrated ability to adapt to change, modify and understand logistical challenges to ensure best guest
experience and outcome.
-Able to evaluate and select among alternative courses of action quickly and accurately.
-Possesses coaching skills and is able to influence team members toward the F & B departmental goals.
-Possesses a strong desire to continually improve processes for better guest – financial results.
-Able to handle problems in the workplace, including anticipating, preventing, identifying and solving
problems as necessary maintaining composure and objectivity.
-Able to evaluate and select among alternative courses of action quickly and accurately.
-Is flexible with their schedule, able to work long hours, shift work, evenings, weekends and holidays as
business levels require.
-Able to exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or
constantly to lift, carry, push, pull, otherwise move objects

Education & Experience
-Previous leadership experience required.
-3 years leadership experience in a hotel / managing a restaurant or related field required.
-College diploma, or post secondary education, in hospitality or related field an asset.
-An intermediate level of competency in all Microsoft office components an asset.
-Experience with restaurant reservation system an asset.
-Smart Serve certificate required

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