Hotel Food & Beverage Supervisor

Courtyard Downtown at USC; Columbia (SC); On-site; USD 25,000 - 29,000; Full time

Job summary

Courtyard Downtown at USC in Columbia, SC, is seeking a Hotel Food & Beverage Supervisor to oversee Restaurant, Market and Banquets, ensuring quality, service, and cost controls. You will lead F&B staff, train teams, and ensure adherence to Brand Standards and health regulations.

The role requires 2–3 years of hospitality F&B management, strong communication, and the ability to influence guest decisions while maintaining high ethical standards.

Qualifications

• Fluent in Word and Excel for business formats.
• Direct hospitality F&B management experience (2-3 years minimum).
• Excellent verbal and written communication skills.
• College degree or equivalent sales experience.
• Ability to influence customers to close the deal.
• High ethical standards and sound judgment.

Responsibilities

• Supervise daily F&B operations across Restaurant, Market, and Banquets.
• Meet financial goals as determined by F&B leadership.
• Lead, train, and direct Food & Beverage staff.
• Prepare employee shift schedules and manage payroll inputs.
• Ensure compliance with Brand Standards and Health Regulations.
• Plan and participate in Banquet and a la carte events.
• Attend meetings and maintain communications with management.

Skills

Word

Excel

Email

Guest relations

Team work

Communication

Ethics

Judgment

Sales experience

Education

College degree

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Hotel Food & Beverage Supervisor

Full Time Courtyard Columbia, Columbia, SC, US

7 days ago Requisition ID: 7340

Salary Range: $18.00 To $21.00 Hourly

PRIMARY PURPOSE: Assist with the supervision of food and beverage operations in order to ensure that the highest quality standards are met for food, service, food production, safety, and cleanliness, while maintaining adherence to budgeted payroll and overhead cost. Responsible for the daily operations of the Restaurant, the Market, and Banquets, while providing professional leadership, training and direction to all Food and Beverage personnel.

RESPONSIBILITIES

• Achieves financial goals as determined by F&B Director, General Manager or Assistant General Manager.
• Approach all encounters with guests and employees in an attentive, friendly, courteous, and service oriented manner.
• Maintain follow through of all guest requests, problems, complaints, and/or accidents which occur in the F&B Outlets.
• Motivate, coach, counsel, and discipline all F&B personnel according to company Standards.
• Review F&B staff's worked hours for payroll compilation and submit to the General Manager on a timely basis.
• Prepare employee shift schedule according to the business forecast, payroll budget guidelines, and productivity requirements.
• Ensures that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality.
• Works with Food and beverage Director or General Manager to make daily purchasing decisions and places orders.
• Assists and participates in making routine Restaurant hiring decisions.
• Directs food apportionment policy to control costs.
• Estimates food consumption, and requisitions or purchases food items.
• Observes and is involved with methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
• Receives and examines food items and supplies to ensure quality and quantity meet established hotel's and/or Brand standards and specifications.
• Supervises and is involved in cooking with other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
• Assist in developing and ensure implementation of Food and Beverage promotional ideas.
• Ensure all beverage costs are maintained to meet budget.
• Ensures at all times the Restaurant and Market are in compliance with Brand Standard Audits and Local Health Regulations.
• Performs Food Safety Audit Quarterly.
• Maintain company S.O.P.'s regarding purchase orders, vouchering of invoices and checkbook accounting.
• Develop, initiate, and promote sales, including upselling programs for use by all service personnel.
• Complete all Food and Beverage forecasting and budgeting in a timely and efficient manner.
• Ensure that F&B employees are at all times, attentive, friendly, helpful and courteous to guests, all other employees and managers.
• Organize and conduct monthly department meetings with staff.
• Attend BEO meeting and Leadership Meetings
• Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.
• Must be flexible with hours work which will include weekdays, weekends and/or holidays
• Responsibilities include, but are not limited to the above areas.
• Ensuring quality, consistency and creativity are at the highest level.
• Assist in the production and execution of banquets and a la carte restaurant with emphasis on quality.
• Work independently and exercise independent judgment to resolve personnel and production issues.

REQUIREMENTS

• Fluent in basic computer skills to include Word and Excel in business format.
• Fluent in electronic communications (email).
• Direct hospitality food & beverage management experience (2-3 years minimum)
• Excellent verbal and written communication skills.
• Ability to work as team player with all levels of hotel staff.
• Excellent guest relations skills.
• College degree and/or equivalent sales experience required.
• Demonstrate ability to influence customers to close the deal
• Excellent judgment
• High ethical standards of conduct

JOB SETTING AND PHYSICAL DEMANDS

Employees in this position work primarily indoors. To perform the job successfully the candidate must be able to use a computer and other standard office equipment. The employee will often work in the kitchen, restaurant, and banquet areas. Fluency in the English language and the ability to speak, hear, read and write are required as is the ability to work any hours/days of the week necessary to meet business requirements.

Disclaimer

This job description indicates in general the nature and levels of work, knowledge, skills, abilities and other essential functions (as covered under the Americans with Disabilities Act) expected of people assigned to this position. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent.