Restaurant and Bar Supervisor - Jazzboline Restaurant & Bar

Jazzboline Restaurant & Bar; Snyder (NY); On-site; USD 52,000 - 66,000; Full time

Job summary

Jazzboline Restaurant & Bar in Amherst, NY, seeks an experienced Restaurant and Bar Supervisor to lead daily operations across the restaurant, bar, and room service, delivering exceptional guest experiences while guiding a multi‑outlet team. You will balance hospitality, staffing, and financial performance in a fast-paced setting.

The role emphasizes strong leadership, operating cost control, and the ability to implement company programs and SOPs to maintain standards and drive revenue growth.

Qualifications

• Experience leading a mid- to large-size F&B team.
• Strong guest service and conflict resolution skills.
• Ability to forecast and control budgets and labor costs.

Responsibilities

• Oversee daily restaurant, bar, and room service operations.
• Hire, schedule, train, and develop staff; coach and counsel when needed.
• Manage budgets and labor to meet financial targets; control costs.
• Ensure SOPs, safety regulations, and policy compliance across the operation.
• Maintain high hospitality standards and guest satisfaction; respond to guest needs.

Skills

Restaurant leadership

Team development

Guest service

Communication

Budgeting

Scheduling

SOPs

Decision making

Problem solving

Education

Post-high-school education or equivalent

Tools

POS systems

Beverage equipment

Job description

Jazzboline Restaurant & Bar – Amherst, NY

Inventive. Entertaining. Wholesome.

At Jazzboline Restaurant & Bar, hospitality is served with a little magic, a lot of skill, and plenty of personality.

We're looking for an experienced Restaurant and Bar Supervisor to lead the daily operation of our restaurant, bar, room service, and other food and beverage outlets. This role is responsible for creating an exceptional guest experience while supporting our team, maintaining operational standards, and achieving financial goals.

The Restaurant and Bar Supervisor is a hands‑on leader who can balance hospitality, team development, operational execution, and business performance in a fast‑paced hotel and restaurant environment.

Why Jazzboline?

Jazzboline brings together inventive food, vibrant hospitality, and memorable experiences in a setting where flair never has to mean formality.

Our Restaurant and Bar Supervisor plays an important role in bringing that experience to life each day. From developing and motivating the team to responding to guest needs, managing labor and operating costs, and identifying opportunities to grow revenue, this position helps shape both the guest experience and the success of the operation.

Great hospitality leadership means anticipating needs, developing people, solving problems, and creating an environment where both guests and employees can thrive.

We're Looking for Someone Who:

• Has strong restaurant and/or hotel food and beverage leadership experience
• Can lead, coach, develop, and motivate a large food and beverage team
• Is passionate about creating exceptional guest experiences and resolving concerns quickly and effectively
• Can manage daily restaurant, bar, room service, and other food and beverage operations
• Understands labor, food, beverage, supply, and equipment costs and can work toward financial goals
• Can forecast, monitor, and control departmental budgets and expenses
• Can implement company/franchise programs, SOPs, safety requirements, and applicable regulations
• Has strong communication, analytical, decision‑making, and problem‑solving skills
• Can identify trends and develop promotions, displays, buffet presentations, and other ideas to increase sales
• Is comfortable working a flexible schedule based on business needs

What You’ll Do

As a Restaurant and Bar Supervisor, you’ll oversee the short‑term planning and daily operations of the restaurant, bar, room service, and other food and beverage outlets as appropriate. You’ll lead the team, protect service standards, respond to guest needs, and manage the business with a focus on both hospitality and financial performance.

Responsibilities include:

• Continuously improve the operation’s ability to anticipate guest needs, investigate problems, identify root causes, and provide immediate and lasting solutions
• Hire, schedule, train, develop, empower, coach, and counsel employees
• Conduct performance and salary reviews and recommend discipline or termination when appropriate
• Maintain open communication with employees and support a positive, accountable team environment
• Implement company and franchise programs and ensure compliance with SOPs, safety regulations, and applicable federal, state, and local requirements
• Manage the daily operations of the restaurant, bar, room service, and other food and beverage outlets as required
• Forecast, implement, monitor, control, and report on outlet budgets and their components, including labor, food, beverage, supplies, and equipment
• Ensure adequate staffing and supplies are available to provide top‑quality guest service
• Monitor customer trends, needs, issues, comments, and problems to enhance the guest experience and future sales opportunities
• Create, recommend, and implement promotions, displays, buffet presentations, and other ideas to capture more in‑house guests and increase local market share
• Monitor maintenance and sanitation of outlet areas and equipment to protect company assets and ensure regulatory compliance
• Control expenses while supporting revenue growth and service quality
• Participate in special projects, task forces, and committees as required
• Perform other duties and responsibilities as assigned

The Ideal Candidate Is:

• Experienced in restaurant and/or hotel food and beverage operations
• A confident people leader with the ability to supervise and develop a team of approximately 31–50 employees
• Strong in guest service, communication, and conflict resolution
• Able to analyze current activities and information, draw logical conclusions, and make recommendations
• Comfortable making decisions within established policies and procedures
• Highly organized and able to manage multiple operational priorities
• Able to read and implement policies, procedures, forecasts, schedules, and SOPs
• Comfortable working with restaurant and hotel equipment, including point‑of‑sale and beverage equipment
• Able to work effectively in a fast‑paced environment while remaining visible and engaged with the operation
• Has two to three years of full‑time experience in a related position
• Has more than two years of post‑high‑school education or equivalent relevant preparation

Schedule

• Flexible schedule: approximately 40–50 hours over a five‑day period
• Scheduled days and times may vary based on business needs
• No travel required

Physical Requirements

• Standing/Mobility: Approximately 95% of the shift is spent moving throughout the food and beverage outlets being supervised
• Lifting/Carrying: Ability to lift, push, pull, and carry tables, chairs, trays, plates, and chafing dishes weighing approximately 20–40 lbs.
• Bending: Ability to bend to pick up items, assist with food service, and retrieve supplies
• Stairs: Ability to climb stairs as required by the location
• Environment: Primarily indoors; temperatures may exceed 100°F when working near outside dining facilities or assisting in the kitchen

Why You’ll Love Working Here

You’ll have the opportunity to make a meaningful impact on both the guest experience and the team behind it. This is a visible leadership role for someone who enjoys being in the operation, developing people, solving problems, and finding ways to make a great restaurant and hotel experience even better.

Apply Today

If you’re an experienced hospitality leader who is passionate about people, guest service, and strong operational performance, we’d love to hear from you. Join the Jazzboline team and help us create memorable experiences for our guests while building a team you’re proud to lead.