Food & Beverage Supervisor

Hyatt Hotels Corporation; San Diego (CA); On-site; USD 32,000 - 36,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a Restaurant Supervisor for The Standard, Mexico City property to oversee daily food and beverage operations and maintain service quality.

You will coach servers, monitor tables, ensure guest satisfaction, handle reservations, and coordinate with kitchen and bar teams to uphold brand standards and safety.

This role requires at least one year of supervisory experience in a restaurant or banquet setting and knowledge of bar service and POS systems.

Qualifications

• Minimum one year of experience in a supervisory role in a restaurant or banquet setting.
• Knowledge of bar service and liquor inventory controls.
• Experience with MICROS point of sale system is strongly preferred.

Responsibilities

• Adhere to Hyatt guidelines and core values to ensure health, safety, and comfort of guests and colleagues.
• Maintain a strong presence on the restaurant floor and support guests and colleagues.
• Ensure proper table maintenance, cleanliness, and presentation throughout the guest experience.
• Monitor and manage orders from entry to table, coordinating with kitchen, bar, and service teams.
• Conduct ongoing checks of food and beverage quality and timely delivery to tables.
• Proactively engage guests to enhance their experience and resolve issues promptly.
• Address guest complaints and coordinate with management for follow-up.
• Coach team members in service standards, guest interaction, and efficiency.
• Lead pre-shift meetings and align on reservations, VIPs, and business levels.
• Coordinate deployment of servers, hosts, bussers, and runners based on volume.
• Maintain communication across front-of-house, kitchen, bar, and leadership teams.
• Monitor reservation book and seating flow for efficient operations.
• Maintain knowledge of MICROS for opening checks, transfers, splits, and payments.
• Ensure proper cash handling, card transactions, comps, voids, discounts, and adjustments.
• Record server tips accurately and complete shift paperwork.
• Complete opening, side-work, closing, cashout, and outlet-specific procedures.
• Inspect areas to ensure cleanliness and presentation meet hotel standards.
• Reinforce food handling, allergen awareness, and health & safety standards.
• Monitor supplies and communicate shortages to leadership.
• Ensure appropriate breaks while maintaining floor coverage.
• Communicate attendance, performance, and operational concerns to management.
• Assist with onboarding and training of new colleagues and reinforce standards.
• Communicate shift information and resolve operational items with F&B leadership.
• Perform any other tasks assigned by F&B leadership or hotel management.

Skills

Supervisory experience

Bar service knowledge

Liquor inventory controls

MICROS POS

Tools

MICROS POS

Job description

Close Inclusive Collection Job Postings Notification

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval: Director of Learning & Development, France

Restaurant Supervisors are responsible for supervising any area of food and beverage function within the resort. Responsibilities including supporting and supervising the daily operations of food and beverage outlets and services including food quality, customer satisfaction, associate schedules and their performance in accordance with established restaurant and guest service standards.

• Adhere to Hyatt Hotels Corporation guidelines and core values to ensure the health, safety, and comfort of our colleagues and guests.
• Maintain a strong and consistent presence on the restaurant floor throughout the shift. Be visible, accessible, and proactive in supporting both guests and colleagues.
• Ensure tables are properly maintained throughout the guest experience, including prompt clearing, resetting, cleanliness, and overall presentation.
• Monitor servers to ensure tables are being properly marked, opened, updated, and managed throughout the meal period.
• Ensure guests are acknowledged and greeted within the property's expected service time and that service continues at an appropriate pace.
• Monitor the timing of all food and beverage orders from the time they are entered until they reach the table. Follow up with the kitchen, bar, and service team when orders are delayed or at risk of missing service standards.
• Conduct ongoing checks of food leaving the kitchen to ensure proper presentation, accuracy, temperature, and overall quality before it reaches the guest.
• Monitor beverage preparation and delivery, ensuring drinks are prepared accurately and delivered to the correct table in a timely manner.
• Proactively engage with guests, identify opportunities to enhance their experience, and resolve service issues quickly and professionally.
• Address guest complaints and service concerns promptly, involving the appropriate manager when necessary and documenting significant issues or follow-up needs.
• Team Coaching: Observe the team throughout the shift and provide real-time coaching and feedback on service standards, guest interaction, table maintenance, communication, and efficiency.
• Pre-Shift Leadership: Assist with pre-shift meetings, including reviewing reservations, VIPs, special occasions, menu items, 86'd items, service expectations, and business levels.
• Support appropriate positioning and deployment of servers, hosts, bussers, food runners, and other F&B colleagues based on business volume and operational needs.
• Maintain strong communication between the front of house, kitchen, bar, and leadership teams to ensure smooth service and timely resolution of operational issues.
• Monitor the reservation book and seating flow, helping to balance sections and ensure the restaurant is operating efficiently.
• Demonstrate working knowledge of MICROS, including opening and managing checks, transferring and splitting checks, adding/modifying items, processing payments, correcting errors, and assisting servers with common system issues.
• Ensure proper payment procedures are followed, including cash handling, credit card transactions, comps, voids, discounts, and other adjustments in accordance with hotel standards.
• At the end of each shift, accurately enter and/or verify server tip information in the designated tip workbook and ensure all required information is complete before leaving the shift.
• Ensure all required opening, side-work, closing, cashout, and outlet-specific procedures are completed accurately and efficiently.
• Conduct regular inspections of the restaurant, service stations, bar, host stand, restrooms, and other guest-facing areas to ensure cleanliness and presentation meet hotel standards.
• Reinforce proper food handling, sanitation, allergen awareness, and health and safety standards throughout the operation.
• Monitor operating supplies, china, glassware, silverware, paper products, and other service items and communicate shortages or replenishment needs to leadership.
• Help ensure colleague breaks are appropriately managed while maintaining adequate floor coverage and service standards.
• Communicate attendance, performance, conduct, or operational concerns to the appropriate manager and assist with maintaining accountability on the floor.
• Assist with onboarding and training of new colleagues and reinforce outlet standards, menu knowledge, service sequence, and hotel expectations.
• Communicate important shift information, unresolved guest issues, maintenance concerns, colleague coaching opportunities, and operational items to the F&B leadership team.
• Any other tasks assigned by the F&B Manager, Director of F&B, or Hotel Leadership.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Qualifications

Position Requirements

• Minimum one year of experience in supervisory role in a restaurant or banquet setting, coupled with food service background at the a server level required.
• Knowledge of bar service and liquor inventory controls required.
• Experience with Micro’s point of sales system strongly preferred.

The hourly rate for this position is between $23 to $26 per hour based on level of experience.

The Standard, Mexico City | Mexico City , DIF , MX

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