Food & Beverage Supervisor

The Supervisor also works collaboratively with all hotel departments, including Culinary, Front Office, Housekeeping, Sales & Events, Engineering, Finance, and Human Resources, to ensure seamless communication, successful event execution, operational efficiency, and an exceptional overall guest experience. The F&B Supervisor works closely with and supports the Director of Food & Beverage in overseeing day-to-day Food & Beverage operations, including the AC Lounge, breakfast service, banquet functions, meetings, and special events.

Job Title: Food & Beverage Supervisor
Pay Rate: $23/hr - $25/hr (Depending On Experience)
Location: AC Hotel Pasadena, CA
Employment Type: Hourly, Full Time

POSITION SUMMARY The Company operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week. 
 
The Food & Beverage Supervisor – AC Lounge & Banquets is responsible for supporting the daily operation of the hotel’s food and beverage outlets and banquet functions while delivering exceptional guest experiences and maintaining AC Hotels by Marriott brand standards.
This is a hands-on leadership position with a strong focus on banquet execution, AC Lounge operations, team development, guest service, beverage controls, and operational excellence.
The F&B Supervisor works closely with and supports the Director of Food & Beverage in overseeing day-to-day Food & Beverage operations, including the AC Lounge, breakfast service, banquet functions, meetings, and special events.
The Supervisor also works collaboratively with all hotel departments, including Culinary, Front Office, Housekeeping, Sales & Events, Engineering, Finance, and Human Resources, to ensure seamless communication, successful event execution, operational efficiency, and an exceptional overall guest experience.

ESSENTIAL FUNCTIONS Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 
Leadership & Department Collaboration

• Work closely with the Director of Food & Beverage to execute departmental goals, service standards, operational procedures, and financial objectives.
• Support the Director of Food & Beverage with daily operations, staffing, scheduling, training, inventory controls, and overall department organization.
• Serve as a key Food & Beverage leader on the floor and provide operational leadership in the Director’s absence when assigned.
• Partner closely with the Culinary team to coordinate food preparation, presentation, timing, banquet execution, and guest requests.
• Collaborate with Sales & Events to review BEOs, event details, guarantees, timelines, room setups, and special client requests.
• Coordinate with Front Office regarding VIPs, groups, guest requests, hotel occupancy, and Food & Beverage opportunities.
• Partner with Housekeeping and Engineering to maintain the cleanliness, appearance, functionality, and readiness of Food & Beverage and event spaces.
• Work with Human Resources and the Director of Food & Beverage to support onboarding, training, associate development, and departmental standards.
• Communicate effectively with all hotel departments regarding events, operational changes, guest needs, and service opportunities.
• Participate in departmental and hotel meetings as assigned.
• Promote a collaborative “One Hotel” approach, recognizing that exceptional guest experiences require strong communication and teamwork across every department.

Banquets & Events

• Lead the successful execution of banquet and meeting functions from BEO review and planning through staffing, setup, service, and breakdown.
• Serve as the primary Food & Beverage operational contact during meetings, private events, and banquet functions.
• Review BEOs with the Director of Food & Beverage, Culinary, and Sales & Events teams to ensure all departments are aligned before each function.
• Coordinate staffing levels, assignments, timelines, room setup, equipment, and service expectations.
• Conduct pre-event meetings with banquet associates to review event details, timing, menu, service standards, and special requests.
• Maintain communication with event contacts throughout each function and proactively respond to requests or changes.
• Coordinate closely with Culinary to ensure food quality, presentation, and service timing meet expectations.
• Ensure banquet spaces are properly set, maintained, refreshed, and broken down according to BEO requirements and hotel standards.
• Communicate event changes or operational needs promptly to all affected departments.
• Assist with banquet equipment, linen, supplies, and inventory management.

AC Lounge & Outlet Operations

• Lead daily operations of the AC Lounge and assigned Food & Beverage outlets, including opening, service periods, shift transitions, and closing.
• Maintain a visible and engaged leadership presence during service.
• Ensure the AC Lounge reflects the elevated, welcoming, and European-inspired experience of the AC Hotels brand.
• Coordinate with Culinary and Bar teams to provide timely and consistent food and beverage service.
• Monitor guest flow, service pace, cleanliness, presentation, and staffing needs throughout each shift.
• Handle guest concerns professionally and take appropriate action to achieve service recovery.
• Ensure opening and closing procedures, side work, and operational checklists are completed accurately.
• Communicate important Food & Beverage information to other hotel departments to ensure a consistent guest experience.

Team Leadership & Development

• Support the Director of Food & Beverage in building a professional, accountable, and guest-focused Food & Beverage team.
• Train and onboard new associates on service standards, menu knowledge, banquet procedures, responsible alcohol service, and TOAST POS.
• Conduct daily pre-shift meetings covering occupancy, banquet events, VIPs, specials, promotions, service expectations, and hotel updates.
• Assign responsibilities and ensure appropriate coverage across the AC Lounge, breakfast operation, and banquet functions.
• Provide real-time coaching, recognition, and constructive feedback.
• Assist with scheduling and labor management based on business levels and banquet activity.
• Lead by example and promote teamwork, professionalism, accountability, and positive communication.
• Encourage associates to work collaboratively with other hotel departments and maintain a One Hotel mentality.

Benefits

• Paid Vacation and Sick Time
• Health Insurance
• Employee discounts

APOLIS2024