Restaurant Floor Supervisor

The Club at Renaissance; Fort Myers (FL); On-site; USD 52,000 - 76,000; Full time

Job summary

The Club at Renaissance in Fort Myers, FL is seeking an F&B Manager to oversee dining outlets, events, and pool service. You will lead staff, ensure exceptional service, and maintain presentation standards across venues.

This hands-on role calls for 2–5 years of relevant experience, a team-oriented leader, and ability to train and supervise staff while partnering with management to deliver memorable events for members and guests.

Qualifications

• 2–5 years of relevant F&B management experience.
• Experience with high-volume upscale dining and banquets preferred.
• BA/BS in related field preferred but not required.
• Ability to supervise staff and ensure service standards.

Responsibilities

• Oversee dining and catering outlets, including set-up, service, and cleanup.
• Supervise staff, train, coach, and evaluate performance.
• Greet members and guests and maintain high service standards.
• Ensure compliance with health, safety, and alcohol service regulations.
• Manage events and banquets per client specifications.
• Coordinate with management for staffing and operations.

Skills

2-5 years experience

Managerial experience

High-volume F&B

Staff training

Team leadership

Communication skills

Education

BA/BS in related field

Tools

POS system

Job description

Job Description The F&B Manager will primarily be responsible for managing the Club’s dining, event business, and pool outlet. This includes supervising staff to ensure proper execution of events, ensuring members' and guests’ satisfaction, and ensuring presentation and service standards are consistently met or exceeded. This is a hands-on position that will be actively engaged with daily operations while assisting the rest of the management team with charting the operation forward. Experience required includes 2-5 years of relevant experience with the preferred experience of 2 years as a manager/supervisor in a high volume upscale food & beverage operation. Experience with both restaurants and banquets is preferred but we will train the right candidate. BA/BS in a related field is preferred but not required.

• The F&B Manager oversees all aspects of dining outlets and catering outlets, including set-up, food & drink service, and cleanup, while focusing on quality presentation and customer service.
• F&B Managers are also responsible for all aspects of supervision of staff including training, coaching, disciplining, and reviewing staff.
• Greet all members, guests, and employees in a warm, friendly, service-oriented manner.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
• Assist Management with the hiring of qualified staff.
• Be knowledgeable of and comply, at all times with the Club’s standards, policies, and regulations to encourage safe and efficient operations.
• Attend weekly meetings, and partner with Management Team to communicate pertinent information and coordinate staffing requirements for events.
• Manage and supervise member events/banquets based on client specifications and documented in the Banquet Event Order (BEO).
• Supervise the set-up of rooms to include placement of linens, silver, china, and glassware according to event order specifications, catering function sheets, and Club standards.
• Visually inspect function rooms and equipment prior to functions to ensure proper cleanliness, inventory, and orderly area.
• Hold pre-shift lineup with staff to ensure smooth, efficient service. Interpret function diagrams as distributed by Catering Department and ensure staff arrives for work in the designated uniform and are groomed according to Club standards.
• Verbally communicate, in a calm and positive manner, during the function with the kitchen, service staff, as well as client/host to ensure timely execution of events as needed.
• Train and supervise the staff and monitor performance during events.
• Supervise clean-up of daily operations, proper breakdown, and storage of equipment.
• Ensuring responsible alcohol service is being provided to members and guests through direct supervision of banquet staff in compliance with both Club policies, State law, and Federal law.
• Process billing information using a POS system with accuracy and attention to detail.
• Consistently follow all food and safety-related requirements in adherence to all applicable federal, state, local safety and health regulations and Club standards.
• Manage daily operations of the restaurant, snack bar, and pool service.

• A high school diploma or GED is required.
• Minimum of 2 years' experience in a restaurant, hotel, or related field.
• Food safety and alcohol beverage certification.
• Must be of legal age to serve alcoholic beverages.
• Knowledge of kitchen and banquet equipment, health department rules and regulations, liquor laws and regulations.
• Ability to communicate effectively with food & beverage staff of diverse backgrounds, cultures, and education levels.
• Demonstrated ability to be a team leader, manage staff, and handle members/guests in a diplomatic, constructive and professional manner.
• Excellent organizational, time management, and follow-through skills.
• Strong knowledge of service and quality standards.