Food And Beverage Supervisor

Position Summary

The Food & Beverage Supervisor is responsible for overseeing daily dining room and banquet service operations to ensure an exceptional experience for members and guests. This role leads service staff by example, maintains high standards of hospitality, appearance, cleanliness, and service, and supports departmental goals related to service quality, operational efficiency, and revenue growth. The F&B Supervisor assists with staffing, training, inventory, and service execution while operating within established budgetary guidelines.

Key Responsibilities

• Schedule service staff and plan dining room and event set-ups based on anticipated guest counts and client needs
• Supervise service operations to ensure proper service standards; assist with service and order taking as needed
• Ensure all service employees are in proper, clean, and professional uniforms at all times
• Recruit, train, coach, and supervise dining room and banquet service staff
• Prepare and submit reports related to employee schedules, hours worked, pay rates, job changes, and tip pool information
• Address and resolve member and guest concerns regarding food, beverage, or service promptly and professionally
• Serve as a liaison between the front-of-house service team and the kitchen staff to ensure smooth operations
• Recommend improvements to service procedures, workflow, and dining room layout
• Ensure dining rooms and applicable Club areas are properly secured at the close of business
• Maintain appropriate beverage inventory levels based on business needs
• Plan, schedule, and monitor departmental equipment and supply needs while maintaining accountability for costs and utilization
• Ensure ongoing training and proficiency of service staff
• Conduct daily pre-shift meetings to communicate service expectations, menu highlights, and operational updates
• Ensure cleanliness, organization, and proper set-up of dining rooms, meeting spaces, and banquet areas
• Collaborate with the Food & Beverage Director and/or General Manager on pricing strategies and cost-of-sales management
• Maintain inventory of dining room service items including silverware, coffee pots, water pitchers, and tabletop accessories
• Attend weekly BEO (Banquet Event Order) meetings with the catering and events team

Additional Information

This job description is not intended to be a comprehensive list of all duties, responsibilities, or activities required of the position. Duties and responsibilities may change at any time, with or without notice. The employee must be able to perform the essential functions of the role, with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.