Front of House Supervisor

Island Hospitality Management; Philadelphia (Philadelphia County); On-site; USD 45,000 - 60,000; Full time

Job summary

Island Hospitality Management is seeking a Front of House Supervisor for their Aloft Philadelphia Airport and Four Points by Sheraton Philadelphia Airport locations. This role will lead Front of House beverage operations and oversee banquet event execution, ensuring exceptional guest service and operational efficiency.

The ideal candidate will have at least three years of bartending experience and two years in a leadership role in Food & Beverage operations. Strong knowledge of event execution and alcohol service is essential. The position offers opportunities for professional growth and development.

Qualifications

• Minimum of three years of bartending experience required.
• Minimum of two years of event leadership experience needed.
• Strong knowledge of alcoholic beverages and event execution required.

Responsibilities

• Lead Front of House beverage operations and supervise staff.
• Oversee all banquet functions and ensure compliance with standards.
• Coordinate event setups and manage cash handling procedures.

Skills

Bartending experience

Leadership

Knowledge of beverages

Event execution

Customer service

Education

High School Diploma or GED

Job description

Overview

The Front of House Supervisor serves as the primary leader for all Front of House beverage operations and banquet event execution for both Aloft Philadelphia Airport and Four Points by Sheraton Philadelphia Airport. This position oversees restaurant bartenders, banquet bartenders, banquet servers, and event setups to ensure exceptional guest service, operational efficiency, and successful event execution. The Lead Bartender/Banquet Captain acts as the on-site leader for all banquet functions, coordinating event setup, beverage service, staffing, and guest interactions. This role oversees all banquet operations except food preparation and kitchen production and serves as the liaison between the Food & Beverage team, Sales Department, and hotel leadership.

Responsibilities

• Lead and supervise all Front of House beverage operations, including restaurant bartenders, banquet bartenders, banquet servers, and event support staff.
• Oversee all banquet functions from setup through breakdown, ensuring events are executed according to Banquet Event Orders (BEOs), hotel standards, and client expectations.
• Coordinate banquet room setups, including tables, chairs, linens, bars, audiovisual equipment, and event materials.
• Serve as the primary point of contact during banquet and catering events, addressing guest and client needs and resolving service concerns.
• Ensure exceptional guest service standards are maintained throughout restaurant and banquet operations.
• Schedule, train, coach, and develop Front of House and banquet team members.
• Conduct pre-shift meetings and communicate daily event and operational expectations.
• Oversee all beverage operations, including inventory management, ordering, liquor controls, and responsible alcohol service compliance.
• Monitor labor costs, staffing levels, and operational efficiency while maintaining service standards.
• Ensure compliance with company policies, health and safety regulations, sanitation standards, and Pennsylvania liquor laws.
• Collaborate with the Sales, Catering, and Food & Beverage teams to ensure successful execution of meetings, social events, and special functions.
• Assist with cash handling procedures, beverage revenue tracking, inventory counts, and operational reporting.
• Maintain a clean, organized, and professional environment throughout all restaurant, bar, and banquet areas.
• Perform other duties as assigned to support the operational needs of Aloft Philadelphia Airport and Four Points by Sheraton Philadelphia Airport.

Requirements

Required Qualifications

• High School Diploma or GED required.
• Minimum of three (3) years of bartending experience.
• Minimum of two (2) years of banquet, catering, or event leadership experience.
• Previous supervisory or lead experience within Food & Beverage operations.
• Experience reading and executing Banquet Event Orders (BEOs).
• Strong knowledge of banquet setup procedures and event execution.
• Strong knowledge of alcoholic beverages, cocktails, wine, and beer service.
• Ability to lead multiple teams and events simultaneously.
• Must be at least 21 years of age.

Preferred Qualifications

• Hotel Food & Beverage experience preferred.
• Marriott brand experience preferred.
• Previous Banquet Captain experience strongly preferred.
• Experience managing large-scale events and corporate functions.
• Knowledge of inventory management and beverage cost controls.