F&B Operations Lead: Guest Experience & Revenue

Dreamscape Hospitality; Spring (TX); On-site; USD 42,000 - 62,000; Full time

Job summary

Dreamscape Hospitality seeks a Food & Beverage Supervisor to lead our dining and beverage teams across all outlets, ensuring exceptional service and memorable guest experiences. You will manage budgets and collaborate with culinary and service staff to elevate quality and revenue.

The role requires proven leadership in high-volume hospitality, strong knowledge of health and safety standards, and flexibility to work evenings, weekends, and holidays.

Qualifications

• Demonstrated leadership in hospitality operations
• Strong knowledge of health, safety and sanitation standards
• Excellent communication and staff management skills
• Ability to manage multiple priorities and work under pressure
• Financial acumen including budgeting and revenue management
• Degree or diploma in relevant field preferred
• Flexibility to work evenings, weekends and holidays

Responsibilities

• Oversee daily operations of all food and beverage outlets including restaurants, bars, and catering
• Develop and implement guest experience strategies to drive satisfaction and revenue
• Recruit, train, and evaluate staff to maintain high service standards
• Ensure compliance with health, safety, and sanitation regulations
• Monitor inventory, control costs, and optimize procurement
• Collaborate with culinary and service teams on menus and events
• Handle guest inquiries, feedback, and complaints professionally
• Maintain accurate financial records, budgets, and reports

Skills

Leadership

F&B operations

Health & safety standards

Budgeting & cost control

Communication

Staff training

Multitasking under pressure

Hospitality knowledge

Education

Hospitality Management degree

Business Administration degree

Tools

POS systems

MS Excel

Job description

Dreamscape Hospitality seeks a Food & Beverage Supervisor to lead our dining and beverage teams across all outlets, ensuring exceptional service and memorable guest experiences. You will manage budgets and collaborate with culinary and service staff to elevate quality and revenue.

The role requires proven leadership in high-volume hospitality, strong knowledge of health and safety standards, and flexibility to work evenings, weekends, and holidays.