Food & Beverage Supervisor - Bar Marti

Beemok Hospitality Holdings LLC; United States; On-site; USD 50,000 - 70,000; Full time

Job summary

Beemok Hospitality Holdings LLC seeks a Food & Beverage Supervisor to assist in daily operations and ensure high-quality service. The ideal candidate will have experience in luxury hotel dining and strong leadership skills, responsible for training staff and improving service standards.

The role includes managing dining outlet setups, handling complaints, and actively participating in management meetings. We're looking for someone who can maintain compliance and collaborate across teams to enhance guest satisfaction.

Qualifications

• Minimum of two (2) years in a luxury hotel restaurant experience.
• Excellent knowledge of food, wine, and fine dining operations.
• Strong supervisory and leadership skills.

Responsibilities

• Assist F&B management in the overall day-to-day operations.
• Ensure quality Food & Beverage service is delivered first.
• Conduct pre-meal briefings with staff.

Skills

Supervisory skills

Interpersonal skills

Time management

Organizational skills

Food & Beverage knowledge

Job description

The primary function of this role is to assist the Food & Beverage outlets Manager by maintaining and establishing new training for all positions. The ideal candidate will be proactive and enhance service, and ensure all colleagues are following BHC Values. The Supervisor is expected to continuously look to improve and develop our services, allowing us to stay on top of new trends while maintaining our reputation for outstanding service in the industry. The Supervisor will have previous Food and Beverage experience.

Responsibilities

• Assist F&B management in the overall day-to-day operations.
• Ensure completion of all service shift opening/closing duties.
• Ensure the set-up of all dining outlets, common spaces, and function spaces for the day.
• Inspect the restaurant environment and entrance area, ensuring that all standards are met, rectifying any deficiencies, and maintaining cleanliness at all times.
• Inspect tables and stations, ensuring that all setups meet the departmental standards, check throughout the meal period, and report any deficiencies.
• Ensure quality Food & Beverage service is delivered first while maintaining adherence to budgeted payroll and overhead costs.
• Conduct pre-meal informational briefings with staff so that all are knowledgeable about dishes, cooking methods, changes, menu items, specials, etc.
• Behave as a role model, communicate effectively with employees, act as a motivating influence, and train all new team members.
• Assist F&B management in training, scheduling, and payroll.
• Handle any guest incidents, ensuring 100% guest satisfaction.
• Record and distribute all Glitch reports, following up on any incidents.
• Ensure respect for safe food handling procedures and a safe working environment.
• Complete Daily Pass-along, communicating all relevant notes for each shift.
• Work as an active member of the management team.
• Create professional relationships and active involvement with all hotel operations, including daily and weekly management meetings, and supporting all team members, including the Manager on Duty Shifts.
• Provide cross-functional leadership across multiple F&B outlets, including restaurants, bars, banquets, and in-room dining.
• Fill in for outlet managers during absences or peak periods to ensure seamless operations.
• Support special events, pop-ups, and new outlet openings with operational oversight.
• Ensure consistent service standards and guest experience across all venues.
• Train and mentor staff in various outlets, adapting to each team’s needs and service style.
• Troubleshoot operational issues and implement quick, effective solutions.
• Collaborate with culinary and service teams to maintain high-quality food and beverage delivery.
• Monitor guest feedback and implement improvements to enhance satisfaction.
• Maintain compliance with health, safety, and sanitation standards across all outlets.
• Assist with scheduling, payroll, and inventory management as needed in each outlet.

Required Skills & Experience

• Minimum of two (2) years in a luxury hotel restaurant experience.
• Excellent knowledge of food, wine, and fine dining operations.
• Strong supervisory and leadership skills.
• Ability to build a strong, cohesive relationship with back-of-house leadership.
• Excellent interpersonal skills with a focus on guest satisfaction, time management, organizational skills, and attention to detail.
• Familiarity with food handling, safety, and other restaurant guidelines.

Physical Requirements

• Must be able to lift equipment, supplies, etc. of at least 30 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• The role may require extended periods on your feet, especially during peak hotel hours or events.
• Clear vision is important for reading reports, analyzing data, and overseeing pool activities.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.
• Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

Equal Employment Opportunity

BHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.