FOOD AND BEVERAGE SUPERVISOR

Colusa-Casino-Resort; California; On-site; USD 52,000 - 72,000; Full time

Job summary

Colusa-Casino-Resort is seeking a Hospitality F&B Supervisor to oversee daily front-of-house operations across multiple dining venues, including the Food Court, Jack's Place Restaurant, Snack Bar, and Buffet.

You will supervise staff, train new hires, handle guest inquiries, and ensure safety and sanitation compliance while collaborating with Hospitality and F&B managers to deliver exceptional guest experiences in a fast-paced casino environment.

Qualifications

• Supervise front-of-house staff across multiple dining venues.
• Provide ongoing coaching to ensure service standards and safety protocols.
• Assist in scheduling, training, and performance feedback.
• Ensure guest concerns are resolved with a positive guest experience.
• Maintain cleanliness and organization in dining areas and public spaces.

Responsibilities

• Lead and mentor front-of-house team across multiple dining venues.
• Train staff on service standards, menu offerings, and safety procedures.
• Address guest inquiries and resolve concerns to uphold guest satisfaction.
• Oversee seating, guest flow, and communication between kitchen and service staff.
• Monitor safety, sanitation, and health compliance across dining areas.

Skills

Staff Leadership

Guest Service

Problem-Solving

Organization

Time Management

Attention to Detail

Communication

Cash Handling

Education

High School Diploma

Some College Preferred

Tools

POS Systems

Job description

Position Summary:The Hospitality F&B Supervisor is responsible for overseeing and guiding the daily operations of the front of house team within multiple dining areas of the casino, including and not limited to The Food Court, Jack's Place Restaurant, Snack Bar, and the Buffet. The Supervisor ensures exceptional guest service, efficient restaurant operations, and high service standards across all dining venues. This role includes managing staff, training new employees, handling guest inquiries and concerns, ensuring compliance with safety and sanitation regulations, and working closely with the Hospitality Manager and F&B Manager to maintain smooth operations and consistently meet customer expectations.Essential Functions:Staff Supervision & Training:Lead, train, and mentor the front of house team across multiple dining venues, ensuring staff are knowledgeable about service standards, menu offerings, and safety protocols.Provide ongoing feedback, coaching, and development opportunities to staff.Guest Service:Ensure outstanding customer service by addressing guest concerns, answering questions, and ensuring that all service standards are consistently met.Operational Oversight:Supervise the daily operations of the front of house, including greeting guests, managing seating arrangements, and ensuring smooth communication between kitchen and service staff.Oversee all dining areas, ensuring seamless service delivery, quality control, and operational efficiency.Compliance & Safety:Ensure compliance with all safety, sanitation, and health regulations across all dining areas.Monitor cleanliness and organization of dining areas and public spaces to maintain high standards.Inventory Management:Assist in ordering supplies, receiving deliveries, and managing inventory of front-of-house supplies.Ensure proper storage and handling of products to minimize waste.Financial Responsibility:Assist in controlling labor costs, monitoring service times, and ensuring that service efficiency meets company standards.Support financial performance and cost-efficiency initiatives across all dining venues.Performance Management:Handle staff performance issues, including disciplinary actions, and assist in resolving conflicts.Ensure staff follow company policies and procedures in a consistent and professional manner.Team Collaboration:Foster a positive work environment by encouraging teamwork and communication among front-of-house staff, kitchen staff, and management teams.Administrative Duties:Assist with administrative tasks such as scheduling, reporting, and record-keeping to ensure efficient daily operations.Alignment with and demonstration of the organization's Vision, Purpose, Values, and Commitments is an essential function and expectation of this position.Position Qualifications:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The following are representative of the knowledge, skills, and abilities required:Customer Service Excellence:Provide outstanding customer service by responding to guest needs and maintaining a positive experience across multiple dining venues.Team Leadership:Ability to motivate, manage, and support a diverse team to achieve operational goals, and ensure a cohesive working environment.Problem-Solving:Address and resolve guest complaints and operational challenges with a positive, solution-oriented approach.Organization & Time Management:Ability to multitask, prioritize responsibilities, and manage time effectively in a busy, fast-paced environment.Attention to Detail:Ensure accuracy in order taking, staff performance, and daily operational processes to maintain consistent service quality.Education & Training:Education:High school diploma or equivalent required; some college or related coursework preferred.Experience:Previous experience in food and beverage service, with at least one year of supervisory or leadership experience preferred.Experience in a fast-paced restaurant or casino environment is a plus.Skills & Abilities:Proficiency in Microsoft Office and POS systems.Certificates & Licenses:California Food Handler’s CertificateAlcohol Awareness CertificateAdditional Skills:Strong communication and interpersonal skills.Ability to handle cash and manage financial transactions.Knowledge of safety, sanitation, and food handling regulations.Work Environment:Conditions:Works in a well-lit, ventilated, and temperature-controlled environment, with occasional exposure to smoke and noise. May be required to work weekends, shifts, and holidays.Physical Demands:Stand and walk frequently.Sit occasionally.Handle, reach outward, and reach above shoulder frequently.Lift/carry up to 25 lbs frequently.Push/pull up to 25 lbs regularly.Bend, squat, and kneel occasionally.The Hospitality F&B Supervisor must have a strong leadership presence, a commitment to guest service, and the ability to manage multiple tasks in a fast-paced and dynamic environment. The ideal candidate will have a passion for hospitality, team development, and operational excellence.