Restaurant Supervisor

Blue Sky Hospitality Solutions; Baton Rouge (LA); On-site; USD 35,000 - 50,000; Full time

Job summary

Blue Sky Hospitality Solutions in Baton Rouge, Louisiana is seeking an attentive and service-oriented Food and Beverage Supervisor. This role requires at least 1 year of hotel experience and a high school diploma. Responsibilities include assisting the Food and Beverage Manager, ensuring high service standards, and maintaining close communication within the team. Strong problem-solving and communication skills are essential, along with the ability to work well under pressure. A collaborative and proactive attitude is important for success in this position.

Qualifications

• At least 1 year of progressive experience in a hotel or related field required.
• Previous supervisory responsibility preferred.
• Must work well in stressful, high-pressure situations.

Responsibilities

• Maintain regular attendance in compliance with Hospitality standards.
• Assist Food and Beverage Manager with various responsibilities.
• Monitor and follow up on all servers' cash overages and shortages.

Skills

Strong communication skills

Ability to handle high-pressure situations

Problem-solving skills

Initiative

Financial data understanding

Education

High School diploma or equivalent

College coursework in related field

Job description

Job Duties & Functions

Approach all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner.

Maintain regular attendance in compliance with Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.

Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.

Comply at all times with Hospitality standards and regulations to encourage safe and efficient hotel operations.

Be familiar with the organization of Hospitality Hotels and know the function of each department.

Assist Food and Beverage Manager in maintaining food and beverage costs.

Maintain close communication links with all employees, seeking input regarding food and beverage issues and acting as a motivating influence.

Monitor and follow up on all servers' cash overages and shortages.

Maintain service standards throughout the department by using such quality control instruments as Standard of the Week and coaching sessions.

Immediately follow up on accidents, problems or guest complaints in the Food and Beverage Department.

Be familiar with and able to react to emergency situations by knowing locations of fire and extinguishers and exits.

Maintain proper consistent disciplinary actions for all Food and Beverage employees.

Ensure employees are at all times, attentive, friendly, helpful and courteous to guests, employees and other managers.

Assist the Food and Beverage Manager in wage progress and productivity reports for the Food and Beverage Department.

Assist in preparation of staff schedules according to business forecast, maintaining adherence to wage control, productivity standards and guest service scores.

Assist in monthly food and beverage inventories and reconciliations.

Ensure all side work duties are completed by servers.

Assist Food and Beverage Manager in developing promotional ideas.

Assist Food and Beverage Manager in planning and organizing monthly department meetings.

Initiate and promote sales efforts for all service personnel.

Assist the Food and Beverage Manager in preparing for and conducting employee performance appraisals.

Assist the Food and Beverage Manager and Food Production Manager in maintaining and improving the quality and presentation of all food products.

Attend weekly Food and Beverage meeting, daily pre‑meal meetings, and other meetings as required by management.

Perform any other duties as requested by management.

At least 1 year of progressive experience in a hotel or a related field required. High School diploma or equivalent required.

College course work in related field helpful.

Previous supervisory responsibility preferred.

Must be able to convey information and ideas clearly.

Must be able to evaluate and select among alternative courses of action quickly and accurately.

Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.

Must work well in stressful, high‑pressure situations.

Must maintain composure and objectivity under pressure.

Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.

Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.

Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co‑workers and guests.

Must be able to work with and understand financial information and data, and basic arithmetic functions.