Kitchen and Food & Beverage 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

Description

As the Kitchen and Food & Beverage Supervisor, you will assist the Director of Food & Beverage/Executive Chef in overseeing the daily operations of both front-of-house and back-of-house food and beverage services, including the kitchen, restaurant, bar, banquets, and other dining functions. This is a hands‑on supervisory position that requires actively preparing and cooking food, supervising kitchen and service staff, and ensuring the smooth and efficient operation of the department. You will be responsible for food preparation and cooking, maintaining food quality and presentation standards, coordinating daily service, and ensuring compliance with food safety and sanitation regulations. You will also assist with staff scheduling, inventory management, food and labor cost control, minimizing waste, and training team members. The position requires flexibility to transition between cooking, supervising kitchen operations, and supporting restaurant and banquet service based on business demands, while maintaining exceptional guest service, operational efficiency, and profitability.

This position may require flexible scheduling availability.

Requirements

Job Requirements

• Assist the Director of Food & Beverage/Executive Chef in overseeing daily kitchen, restaurant, bar, banquet, and other food and beverage operations to ensure efficient service, quality, and profitability.
• Actively participate in food preparation and cooking for breakfast, lunch, dinner, banquets, and special events as required by business demands.
• Prepare, cook, and present menu items according to established recipes, portion sizes, quality standards, and food safety requirements.
• Supervise and support kitchen and food and beverage team members, ensuring proper food preparation, timely service, and consistent guest satisfaction.
• Coordinate front‑of‑house and back‑of‑house operations to ensure smooth communication between kitchen staff, servers, bartenders, and banquet personnel.
• Assist in accurately forecasting food and beverage revenue, expenses, staffing needs, and operational requirements.
• Monitor food costs, labor expenses, portion control, inventory usage, and waste to identify opportunities for cost savings and improved profitability.
• Assist with preparing and distributing team member schedules in a timely manner, ensuring adequate coverage while maintaining labor efficiency.
• Assist in training and enforcing financial control procedures, including cash handling, point‑of‑sale transactions, vouchers, inventory management, and receivables.
• Identify revenue opportunities, operational inefficiencies, and potential challenges, and recommend corrective actions to improve performance.
• Monitor food and beverage inventory, assist with ordering and receiving supplies, and maintain appropriate stock levels to support daily operations.
• Ensure proper food storage, labeling, rotation, temperature monitoring, and handling in accordance with food safety standards and health department regulations.
• Maintain cleanliness, sanitation, and proper maintenance of kitchen equipment, food preparation areas, restaurant, bar, and banquet facilities to protect hotel assets and ensure compliance with regulations.
• Conduct routine inspections of food preparation, storage, and service areas to ensure compliance with hotel standards and sanitation requirements.
• Assist with training, coaching, and evaluating team members to maintain productivity, accountability, and consistent service standards.
• Respond promptly and professionally to guest concerns, food quality issues, and service challenges, ensuring timely resolution.
• Support banquet and catering operations, including food preparation, event execution, buffet setup, and coordination of food and beverage service.
• Ensure proper opening and closing procedures are followed, including equipment checks, cleaning, inventory security, and completion of required documentation.
• Assist in implementing promotions, menu specials, and other food and beverage initiatives to increase revenue and enhance the guest experience.
• Maintain flexibility to work in the kitchen, supervise service operations, and provide direct operational support wherever needed based on business volume and staffing requirements.
• Perform additional duties as assigned by the Director of Food & Beverage/Executive Chef to support departmental goals, guest satisfaction, and overall hotel profitability.

Job Qualifications

• Strong knowledge of food and beverage operations, including culinary preparation, kitchen management, restaurant service, banquet operations, and hospitality standards.
• Proven cooking skills with the ability to independently prepare, cook, and present high-quality meals in accordance with established recipes, portion controls, and presentation standards.
• Previous experience in a professional kitchen, restaurant, hotel food and beverage operation, or similar hospitality environment, preferably with supervisory responsibilities.
• Ability to supervise, train, motivate, and support both kitchen and food and beverage service team members while maintaining productivity and accountability.
• Highly motivated team player with a strong work ethic, positive attitude, initiative, and commitment to operational excellence.
• Strong problem‑solving and decision‑making skills, including the ability to anticipate, identify, prevent, and resolve operational challenges and guest concerns.
• Ability to work efficiently in a fast‑paced, high‑pressure environment while maintaining food quality, service standards, and professionalism.
• Working knowledge of food safety, sanitation, proper food handling, temperature controls, and health department regulations.
• Understanding of food and labor cost controls, inventory management, purchasing, portion control, and waste reduction.
• Ability to coordinate kitchen production and food and beverage service to ensure timely preparation, presentation, and delivery of meals.
• Strong organizational and time‑management skills, with the ability to prioritize multiple responsibilities and adapt to changing business demands.
• Excellent communication and interpersonal skills, with the ability to work effectively with management, team members, and guests.
• Must be approachable, responsive, and committed to anticipating guest needs, resolving concerns, and delivering exceptional guest service.
• Ability and willingness to work hands‑on in the kitchen while simultaneously supporting supervisory and operational responsibilities.
• Must be dependable, punctual, and flexible, with availability to work mornings, evenings, weekends, and holidays based on operational needs.
• Ability to stand, walk, bend, reach, lift, carry, and perform physical tasks associated with commercial kitchen and food and beverage operations for extended periods, with or without reasonable accommodation.
• Ability to operate commercial kitchen equipment safely and follow established hotel policies, procedures, and safety standards.
• Food safety certification, such as ServSafe Food Protection Manager, is preferred or must be obtained within the timeframe established by the hotel, as required by applicable regulations.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand, sit or walk for an extended period of time. While performing the duties of this job, the employee is regularly required to lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds. The number of hours you will be scheduled to work during the week is variable and is based on guest occupancy, season, staffing and other factors. Island Hospitality is unable to guarantee a specific number of work hours per week.

Training

Island Hospitality is committed to employee development and displays that commitment with a formalized training and development program providing a clear path for any employee with a desire and aptitude to thrive in the hospitality business. As team members join Island Hospitality from other organizations they too can build on that prior experience and find further growth opportunities within our company by utilizing the tools and resources offered.

Team Member Wellness Program:

How We Thank You For All You Bring To The Team

Rewarding Benefits Package

• Healthcare including Medical, Dental, and Vision Insurance
• HSA & FSA plans available!
• Dependent care FSA
• Identity Theft Protection Insurance Commuter benefits including transit & parking
• Pet Insurance
• PTO and Payroll Incentives for Annual Wellness Exams
• Employee Assistance Program
• Wellness Subscriptions including access to gyms, financial planning, counseling, and legal services
• Paid Sick and Vacation Time
• Family Leave
• 401(k) Retirement plan - IHM Matches 100% up to 3% of your salary and an extra 50% on the next 2% of your salary. 401(k) is fully vested upon the first contribution

Rewarding Hard Work

• Incentive based bonus program
• Free room nights at our hotels and employee discounts within your hotel brand
• Discounts for friends and family within your hotel brand
• Team Member recognition and bonus
• Discounted tickets to theme parks, musical, movies, and more through Tickets at Work
• Career Growth through our in-house training program with a path personalized to your desired goals
• Referral bonus program to ANY of our locations

Equal Opportunity Employer

Island Hospitality uses E-Verify to confirm work authorization in all municipalities where it is required by law.