F&B Supervisor: Lead Service & Team Growth, Daily Pay

Aimbridge Hospitality; Springfield (MA); On-site; USD 42,000 - 60,000; Full time

Benefits offered by this job

Daily Pay

Medical Insurance

Dental Insurance

Vision Insurance

Disability Insurance

Life Insurance

Paid Time Off

Employee Assistance Program

401k Plan

Job summary

Aimbridge Hospitality is seeking a Food & Beverage Supervisor to lead daily service and elevate guest experiences. You’ll collaborate with the F&B Manager to ensure top-tier service, motivate the team, and uphold brand standards.

You’ll oversee staff scheduling, inventory, and cost controls while promoting friendly, efficient hospitality. This role emphasizes leadership, problem-solving, and delivering memorable meals for every guest.

Qualifications

• High school diploma or equivalent; hospitality coursework a plus.
• At least 1 year of progressive supervisory experience in hotels or related fields.
• Strong communication and problem-solving skills, with the ability to multitask under pressure.
• Demonstrated initiative and effective listening, understanding, and clarification abilities.
• Competence in interpreting financial data and performing basic arithmetic.

Responsibilities

• Lead service to ensure high standards of taste and presentation, addressing guest feedback promptly and professionally.
• Foster a collaborative team environment and lead by example in staff meetings.
• Oversee daily operations including costs, cash handling, scheduling, and inventory; leverage technology to streamline processes.
• Develop promotional campaigns to attract guests and boost sales, and support staff development.

Skills

Leadership

Communication

Problem-solving

Multitasking

Listening skills

Education

High school diploma

Hospitality coursework

Job description

Aimbridge Hospitality is seeking a Food & Beverage Supervisor to lead daily service and elevate guest experiences. You’ll collaborate with the F&B Manager to ensure top-tier service, motivate the team, and uphold brand standards.

You’ll oversee staff scheduling, inventory, and cost controls while promoting friendly, efficient hospitality. This role emphasizes leadership, problem-solving, and delivering memorable meals for every guest.