Food & Beverage Supervisor

198 rooms and 8,821 sq. Ft. Meeting/event space.

Amenities include: ocean views, beachfront access, restaurant & bar, outdoor meeting space, fitness center, rooftop lounge, outdoor pool.

Just steps from Doheny State Beach and minutes from I-5, this pet-friendly property offers guests easy access to local attractions and Dana Point Harbor’s shopping and dining. Combining coastal charm with modern amenities, it provides an engaging environment for hospitality professionals serving both leisure and business travelers, ideal for leaders who enjoy blending a resort-adjacent lifestyle with efficient operations.

Pay Range:

$19.75-$28.00

Job Description

Job Title: Food & Beverage Supervisor

Department: Food & Beverage                                                     

Supervision Exercised: Restaurant Servers/Bartenders, Banquet Staff, Food Runners/Host, and a dotted supervision to Culinary Staff in the absence of Executive Chef/Sous Chef.

Supervision Received: Food & Beverage Manager & dotted line to Executive Chef

Job Summary: The Food & Beverage Supervisor is responsible for supervising the hotel’s Food & Beverage operations in partnership with the Food & Beverage Manager, this includes restaurants, bars, banquets, catering, and in-room dining. This role ensures the highest level of guest satisfaction and operational efficiency.

Job Duties include the following:

Operational Leadership:

• Supervise daily operations of all F&B outlets, ensuring alignment with brand and service standards.
• Collaborate with the Food & Beverage Manager on menu planning, outlet concepts, and seasonal updates to ensure offerings remain innovative and market relevant.
• Monitor all aspects of service delivery to ensure quality, consistency, and efficiency.
• Maintain a visible presence throughout outlets and events to ensure seamless execution and guest satisfaction.
• Assist with monthly inventory for Grab n Go Shop, Outlets and Bars.

Banquet & Catering Supervision:

• Assist in all aspects of banquet and catering operations, including staffing, service execution, client communication, and post-event follow-up.
• Partner with Sales and Events teams to ensure accurate event details, effective coordination, and delivery of high-quality experience for corporate and social functions.
• Review event orders (BEOs) for accuracy and operational feasibility.

Financial & Business Management:

• Review financial reports regularly to identify trends, variances, and opportunities for improvement.
• Ensure compliance with purchasing, inventory, and cash-handling procedures.
• Reviews outlet daily tips, gross receipts and gratuity.

Team Leadership & Development:

• Train all new hires on service standards.
• Establish clear performance expectations and provide regular feedback.
• Promote teamwork, accountability, and a positive work environment consistent with the hotel’s values.
• Identify development opportunities and support cross-training across outlets to enhance operational flexibility

Guest Experience & Quality Assurance:

• Ensure all guests receive consistent, high-quality service that reflects the hotel’s brand standards.
• Monitor guest feedback and service metrics, taking prompt corrective action where necessary.
• Partner with culinary and service teams to ensure consistent food quality, presentation, and timeliness.

Compliance & Safety:

• Ensure adherence to all federal, state, and local regulations concerning food safety, sanitation, and responsible alcohol service.
• Maintain a safe, organized, and compliant work environment in all F&B areas.
• Conduct regular inspections to ensure compliance with health and safety standards.

Minimum Requirements:

• Previous serving experience in a hotel setting such as Hilton, Marriott, Hyatt or another hotel brand.
• 1 Year of Food & Beverage Experience. Banquet experience is a plus.
• Must have a flexible schedule and be available to work weekends, holidays and overnight shifts.

Necessary Licenses/Certifications:

• RBS Certification will be required prior to the start of employment.
• Must complete CA Food handlers Card training provided upon hire.

Position Disclaimer:
This job description reflects the general nature and level of work performed in this role and is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Management reserves the right to modify, add, or assign duties as necessary to meet business needs.

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. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.  The employee must be able to deftly maneuver between tight confines in the bar and pool areas, including on occasionally wet pool deck surfaces, while clearing items and/or carrying trays of food and beverages.  The employee frequently is required to talk or hear.  The employee is occasionally required to taste or smell.  The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus. 

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.