Food Beverage Supervisor

Carter Hospitality Group; Temecula (CA); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a Food & Beverage Supervisor to oversee operations at a premier resort. This dynamic role involves managing staff, ensuring exceptional service, and achieving budget goals while maintaining high standards of food and beverage quality. As a key player in the hospitality sector, you will have the opportunity to lead a talented team, enhance guest experiences, and contribute to the overall success of the resort. If you are passionate about hospitality and have a flair for leadership, this position offers a rewarding career path with opportunities for advancement.

Benefits

401(k)

401(k) matching

Competitive salary

Dental insurance

Employee discounts

Flexible schedule

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Qualifications

• Previous supervisory experience in fine dining and resort-style outlets.
• Strong customer service and communication skills are essential.

Responsibilities

• Achieve budgeted food and beverage sales while controlling costs.
• Supervise staff and ensure high service quality and customer satisfaction.
• Coordinate function details with kitchen and banquet staff.

Skills

Supervisory Experience

Customer Service Skills

Budget Management

Event Planning

Food and Beverage Knowledge

Education

High School Diploma

Hospitality Management Degree

Job description

Benefits:

1. 401(k)
2. 401(k) matching
3. Competitive salary
4. Dental insurance
5. Employee discounts
6. Flexible schedule
7. Health insurance
8. Opportunity for advancement
9. Paid time off
10. Training & development
11. Vision insurance

Position: Food & Beverage Supervisor

South Coast Winery Resort & Spa is seeking a Food & Beverage Supervisor. The ideal candidate will have previous supervisory experience focusing on fine dining, in-room dining, and other resort-style food and beverage outlets.

Essential Duties:

1. Achievement of budgeted food sales, beverage sales, and labor costs.
2. Achieve maximum profitability and overall success by controlling costs and quality of service.
3. Completion of function delivery sheets in an accurate and timely fashion.
4. Completion of forecast and actual budget function sheets, function summary sheets, and weekly payroll input.
5. Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service.
6. Maintain the hotel Bar control policies and completion of necessary forms.
7. Attendance and participation in weekly meetings.
8. Development and maintenance of all department control procedures.
9. Supervision of weekly schedules to ensure adequate service levels.
10. Ensuring that services meet customer specifications.
11. Ability to respond quickly and accurately to guest requests.
12. Display good customer relation skills and take initiative to greet guests in a friendly manner.
13. Plan the event course and orchestrate its completion in a timely, quiet, and courteous manner.
14. Observe guests to fulfill any additional requests and determine when the next course should begin or when the meal is completed.
15. Supervises and trains staff in the service of food and beverages according to standards.
16. Discuss any last-minute changes with the banquet team.
17. Ensure all guest requirements are set and ready 30 minutes before event start time.
18. Coordinates function details with banquets, conference planning, and kitchen staff.
19. Communicates frequently with function hosts to ensure their needs are being met.
20. Ensure all guest checks are billed and signed by the host according to planned arrangements.
21. Ensures accurate daily sales reconciliation and postings are completed and provided to the front office.
22. Display awareness and compliance with hotel security, safety, and emergency procedures.
23. Ensure high grooming and hygiene standards are met by all banquet staff.
24. Monitors the profitability of functions to ensure quality of portion control while minimizing waste and broken or lost supplies.
25. Ability to take and pass training provided and required by the banquet department to complete daily operational duties.
26. Other duties as assigned by Manager.