F&B Outlets Supervisor: Lead Service & Menu Innovation

Doubletree by Hilton- Colorado Springs; Colorado Springs (CO); On-site; USD 19,000 - 22,000; Full time

Benefits offered by this job

Hilton Employee Discounts

Competitive wages

Job summary

DoubleTree by Hilton- Colorado Springs is seeking a Food & Beverage Outlets Supervisor to lead a dynamic team and ensure smooth operations across our dining services. You will drive guest satisfaction, manage inventory, and maintain our high standards while supporting a collaborative, CARE-driven culture.

The role emphasizes leadership, training, and collaboration with culinary teams to develop innovative menu options and exceptional guest experiences in a fast-paced hotel environment.

Qualifications

• Experience leading teams in fast-paced F&B environments.
• Ability to motivate team members to deliver guest service excellence.
• Proven track record overseeing daily F&B operations.
• Strong inventory planning and ordering skills.
• Knowledge of health, safety, and sanitation regulations.
• Experience training and mentoring staff for growth.

Responsibilities

• Lead a team of F&B professionals to deliver exceptional service.
• Oversee daily operations of all F&B outlets.
• Collaborate with culinary team on menu development and offerings.
• Manage inventory and ordering to minimize waste and optimize stock.
• Ensure compliance with health, safety, and sanitation guidelines.
• Train and mentor staff to foster growth and continuous improvement.
• Coordinate with other departments to ensure seamless service.

Skills

Team leadership

Guest service

Operations management

Inventory management

Health & safety

Staff training

Job description

DoubleTree by Hilton- Colorado Springs is seeking a Food & Beverage Outlets Supervisor to lead a dynamic team and ensure smooth operations across our dining services. You will drive guest satisfaction, manage inventory, and maintain our high standards while supporting a collaborative, CARE-driven culture.

The role emphasizes leadership, training, and collaboration with culinary teams to develop innovative menu options and exceptional guest experiences in a fast-paced hotel environment.