F&B Operations Leader — Hotel Dining & Banquets

Defoor Hospitality Group; Madison (WI); On-site; USD 45,000 - 60,000; Full time

Job summary

Defoor Hospitality Group is seeking a qualified Front of House Supervisor to oversee all F&B service areas within a hotel setting in Madison, WI. You’ll assist in menu development and pricing for food and beverage items, and supervise dinner, room service, bar, and banquets.

Collaborate with the Executive Chef on production staff supervision. You will hire and train staff, manage scheduling, monitor cost controls, and ensure adherence to health regulations and brand standards.

Qualifications

• Thorough knowledge of food and beverage costs, controls, sanitation, operation and maintenance of kitchen.
• Must communicate effectively by writing, telephone and in person.
• Able to work a flexible schedule including evenings, weekends and holidays; act as MOD when necessary.
• Must be well organized and take initiative.
• Must be outgoing, honest and work well with others.

Responsibilities

• Hire, train, develop, and discipline all F&B staff.
• Coordinate work assignments, department planning, and schedules for F&B.
• Maintain food cost controls, methods, and procedures.
• Create and develop menu prices, beverage lists, and promotions; manage decor, linens, and uniforms as needed.
• Control food, beverage, and labor; manage cost controls through purchasing and sales.
• Ensure compliance with Health Department rules and brand standards.
• Manage labor costs in scheduling; prepare cost and revenue reports.

Skills

F&B cost control

Effective communication

Flexible schedule

Organizational skills

Team collaboration

Education

2+ yrs F&B leadership

Hotel operation experience

Job description

Defoor Hospitality Group is seeking a qualified Front of House Supervisor to oversee all F&B service areas within a hotel setting in Madison, WI. You’ll assist in menu development and pricing for food and beverage items, and supervise dinner, room service, bar, and banquets.

Collaborate with the Executive Chef on production staff supervision. You will hire and train staff, manage scheduling, monitor cost controls, and ensure adherence to health regulations and brand standards.