Hands-On Kitchen & Beverage Supervisor

Island Hospitality Management, LLC.; Springfield, Northern (VA, KY); Hybrid; USD 55,000 - 90,000; Full time

Benefits offered by this job

Healthcare (Medical, Dental, Vision)

HSA/FSA

Dependant care FSA

Commuter benefits

Pet Insurance

PTO & Wellness

401(k) Matching

Employee discounts

Career growth

Job summary

Island Hospitality Management, LLC. is seeking a Kitchen and Food & Beverage Supervisor to support the Director of F&B/Executive Chef. You will actively cook, supervise staff, and ensure smooth operations across kitchen, restaurant, bar, and banquets. Flexibility for scheduling and a focus on guest satisfaction and profitability are required.

The role requires strong F&B knowledge, supervisory experience, and a hands-on approach to food preparation and service in a hotel dining environment.

Qualifications

• Strong knowledge of kitchen and F&B operations and hospitality standards.
• Proven cooking skills and ability to supervise both kitchen and service staff.
• Experience in budgeting, inventory, and cost control.

Responsibilities

• Oversee daily kitchen, restaurant, bar, banquet, and other F&B operations.
• Actively participate in food preparation and cooking for multiple meal periods.
• Supervise staff, ensure timely service, and guest satisfaction.
• Coordinate front-of-house and back-of-house activities for seamless service.
• Forecast food and beverage revenue, expenses, and staffing needs.

Skills

F&B operations

Culinary prep

Staff supervision

Food safety

Budgeting/cost control

Guest service

Inventory management

Communication

Job description

Island Hospitality Management, LLC. is seeking a Kitchen and Food & Beverage Supervisor to support the Director of F&B/Executive Chef. You will actively cook, supervise staff, and ensure smooth operations across kitchen, restaurant, bar, and banquets. Flexibility for scheduling and a focus on guest satisfaction and profitability are required.

The role requires strong F&B knowledge, supervisory experience, and a hands-on approach to food preparation and service in a hotel dining environment.