F&B Supervisor: Lead Service, Training & Ops

L'Auberge Del Mar; California, Northern (MO, KY); Hybrid; USD 52,000 - 66,000; Full time

Benefits offered by this job

Health benefits package

401(k) plan with employer match

Free meals on shift

Job summary

Noble House Hotels & Resorts is seeking a Food & Beverage Supervisor for our L’Auberge Del Mar property. The role focuses on hands-on supervision of the service staff, ensuring friendly, efficient guest service and smooth daily operations.

You will coach and train staff, manage scheduling and MOD duties, and engage with guests to enhance the dining experience while collaborating with management on shift transitions.

Qualifications

• Associate degree in Hospitality Management, Business Administration, or related field (or equivalent work experience).
• 3+ years experience in the food and beverage industry, with at least 1 year in a supervisory or lead role.
• Knowledge of service standards, food safety and hygiene practice.
• Excellent communication and interpersonal skills.
• Ability to work flexible hours, including weekends and holidays.
• Basic understanding of financial aspects, such as cash handling and basic accounting.
• Food Safety Certification (e.g. ServSafe).

Responsibilities

• Supervise service staff and provide coaching and training.
• Coordinate scheduling and shift changes; oversee MOD opening/closing duties and cash handling.
• Open/close registers, count drawers, and manage daily deposits.
• Assign duties to staff and ensure smooth F&B operations; train new staff.
• Engage with guests, address concerns, gather feedback, and contribute to dining experience.
• Coordinate with management and other supervisors for smooth shift transitions.

Skills

Communication

Interpersonal skills

Customer service

Scheduling

Cash handling

Education

Associate degree in Hospitality Management or related field

Job description

Noble House Hotels & Resorts is seeking a Food & Beverage Supervisor for our L’Auberge Del Mar property. The role focuses on hands-on supervision of the service staff, ensuring friendly, efficient guest service and smooth daily operations.

You will coach and train staff, manage scheduling and MOD duties, and engage with guests to enhance the dining experience while collaborating with management on shift transitions.