Restaurant & F&B Operations Supervisor

FOUR POINTS BY SHERATON BY TALLAHASSEE DOWNTOWN; Tallahassee (FL); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management is seeking a Restaurant/F&B supervisor for the Tallahassee property. The role oversees all a la carte Food and Beverage operations, including restaurant, room service and lounge, guiding staff to deliver quality service to guests.

Responsibilities include staff management, scheduling, guest relations, menu coordination, and ensuring profitability and compliance with safety and service standards. The hotel operates 24/7 and may require varied shifts.

Qualifications

• Thorough knowledge of Food outlet operations and guest interaction.
• Knowledge of state, federal and corporate liquor regulations.
• Current Food Handler Card and TABC license or in process.
• Ability to work under pressure during busy periods.
• Basic English for customer inquiries and instruction.

Responsibilities

• Assist Restaurant Manager in interviewing, training, supervising staff and disciplining for efficient operation.
• Maintain outlet scheduling and payroll.
• Conduct pre-shift and departmental meetings with staff.
• Meet and greet guests, escort to tables, present menus.
• Coordinate reservations and communicate with other departments.
• Monitor food quality and guest satisfaction; ensure consistency.
• Control payroll and equipment costs; manage inventory and par levels.
• Support F&B operations and marketing initiatives as needed.

Skills

Food & Beverage operations

Staff supervision

Guest interaction

Liquor regulation knowledge

Communication

Job description

Driftwood Hospitality Management is seeking a Restaurant/F&B supervisor for the Tallahassee property. The role oversees all a la carte Food and Beverage operations, including restaurant, room service and lounge, guiding staff to deliver quality service to guests.

Responsibilities include staff management, scheduling, guest relations, menu coordination, and ensuring profitability and compliance with safety and service standards. The hotel operates 24/7 and may require varied shifts.