F&B Operations Lead — High-Volume Restaurant

Biltmore Hotel; Coral Gables (FL); On-site; USD 25,000 - 39,000; Full time

Job summary

The Biltmore Hotel is seeking a Restaurant Supervisor to uphold day-to-day restaurant operations and maintain our standard of service. The role requires strong communication, multitasking, and adherence to BSOPs.

You will supervise staff, conduct trainings, and ensure food quality and guest satisfaction. Responsibilities include maintaining relationships with guests, managing inventories, coordinating with the manager, and ensuring staff punctuality and grooming.

Qualifications

• High School Diploma required; Associate’s Degree preferred.
• Minimum two years’ experience in a high-volume restaurant.

Responsibilities

• Maintain positive customer relationships to ensure 100% satisfaction.
• Lead daily and monthly staff trainings.
• Daily check of facility maintenance for cleanliness and safety issues.
• Handle employee-relations issues and counsel staff.
• Adhere to and maintain department policies and BSOPs.
• Maintain proper manning levels and staffing.
• Order supplies and manage par levels.
• Update prices/descriptions in Refine system and check daily bar inventory.
• Ensure food standards: presentation, quality, portions, timing.
• Attend monthly staff meetings and conduct month-end inventories.
• Assist manager with day-to-day operations and punctuality.
• Ensure employees report on time, groomed, and in uniform.
• Assist manager with employee training and other duties.

Skills

English speaking/writing

Mathematical ability

Attention to detail

Prioritize and organize

Multitasking

Teamwork

Guest service focus

Education

High School Diploma

Associate’s Degree preferred

Tools

Refine software

Job description

The Biltmore Hotel is seeking a Restaurant Supervisor to uphold day-to-day restaurant operations and maintain our standard of service. The role requires strong communication, multitasking, and adherence to BSOPs.

You will supervise staff, conduct trainings, and ensure food quality and guest satisfaction. Responsibilities include maintaining relationships with guests, managing inventories, coordinating with the manager, and ensuring staff punctuality and grooming.