Hospitality Operations Supervisor — Food & Beverage

Concord Hospitality Brand; Atlanta (GA); Hybrid; USD 28,000 - 29,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with company match

Tuition assistance

Discounted room rates

Job summary

Concord Hospitality is seeking an experienced hospitality professional to lead all food and beverage operations across our hotel outlets. You will supervise restaurant, lounge, banquet, kitchen, and related teams, training staff on service standards and maintaining quality from recipe to plate.

The role emphasizes hands-on leadership, scheduling, and proactive issue resolution while collaborating with management to ensure guest satisfaction.

Qualifications

• Experience supervising full-service restaurants.
• Knowledge of beverage cost controls and sequence of service.
• Micros system experience preferred.
• Strong communication and interpersonal skills.
• Hands-on leadership with a passion for hospitality.
• Ability to work varied shifts, including nights, weekends, and holidays.

Responsibilities

• Direct the operational efforts and strategies of all food and beverage outlets.
• Supervise restaurant, lounge, banquet, kitchen, utility, and sanitation associates.
• Train associates on food preparation, seasoning, plate presentation, sanitation, and service standards.
• Assist with scheduling, evaluating, and guiding associates.
• Maintain open communication between management and staff; administer disciplinary actions when necessary.
• Ensure associates have the tools and equipment needed to perform their jobs.
• Take immediate action to resolve operational issues in the kitchen or restaurant.
• Participate in weekly staff, sales, and food & beverage meetings, as well as monthly inventory.

Skills

Supervisory

Beverage controls

Micros

Communication

Leadership

Shift work

Job description

Concord Hospitality is seeking an experienced hospitality professional to lead all food and beverage operations across our hotel outlets. You will supervise restaurant, lounge, banquet, kitchen, and related teams, training staff on service standards and maintaining quality from recipe to plate.

The role emphasizes hands-on leadership, scheduling, and proactive issue resolution while collaborating with management to ensure guest satisfaction.