Hands-On Kitchen & F&B Supervisor

Island Hospitality Management; Springfield (VA); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Healthcare including Medical, Dental,

Vision Insurance

401(k) retirement plan - IHM matches

PTO and Wellness Programs

Employee Assistance Program

Wellness Subscriptions

Free room nights at our hotels

Employee discounts within brand

Family Leave

Job summary

Island Hospitality Management is seeking a Kitchen and Food & Beverage Supervisor to lead daily operations across the kitchen, restaurant, bar, and banquets. This hands-on role requires actively preparing and cooking, supervising staff, and ensuring quality, safety, and exceptional guest service.

You will transition between cooking and supervising to support service needs, forecast revenue, and manage inventory and costs while maintaining profitability and guest satisfaction.

Qualifications

• Oversee daily kitchen, restaurant, bar, banquet, and other F&B operations to ensure efficient service and profitability.
• Actively participate in food preparation and cooking for meals and events.
• Prepare, cook, and plate items according to recipes, portions, and safety standards.
• Supervise and support kitchen and service staff to maintain guest satisfaction.
• Coordinate front-of-house and back-of-house operations for smooth communication.

Responsibilities

• Forecast F&B revenue, expenses, staffing, and requirements.
• Monitor food costs, labor, portions, inventory, and waste for cost savings.
• Schedule team members and ensure coverage with labor efficiency.
• Assist with cash handling, POS transactions, vouchers, and receivables.

Skills

Kitchen supervision

Cooking proficiency

Staff training

Operational planning

Food safety knowledge

Cost control

Guest service mindset

Multitasking under pressure

Job description

Island Hospitality Management is seeking a Kitchen and Food & Beverage Supervisor to lead daily operations across the kitchen, restaurant, bar, and banquets. This hands-on role requires actively preparing and cooking, supervising staff, and ensuring quality, safety, and exceptional guest service.

You will transition between cooking and supervising to support service needs, forecast revenue, and manage inventory and costs while maintaining profitability and guest satisfaction.