Food & Beverage Supervisor - Holiday Inn & Suites Tallahassee Conference Ctr N
Position Type: Hourly, Non-Exempt
Department: Food & Beverage
Schedule: Flexible AM/PM shifts, weekends, holidays, and special events
Reports To: Hotel Leadership
Position Summary:
The Food & Beverage Supervisor is responsible for overseeing daily Front of House (FOH) operations, including breakfast, dinner, bar service, and banquet functions.
This is a hands-on supervisory position requiring an individual who is comfortable leading employees while actively working alongside them. The supervisor will be scheduled in operational shifts as a server, bartender, breakfast attendant, or banquet employee based on business needs, while maintaining responsibility for service standards, employee support, and daily operational execution.
The ideal candidate is a proactive, dependable leader who can establish structure, develop employees, and maintain accountability while delivering exceptional guest experiences.
Essential Duties & Responsibilities:
FOH Operations & Guest Service
- Oversee daily restaurant, bar, breakfast, and banquet service operations.
- Work directly alongside FOH employees in scheduled service positions.
- Ensure consistent guest service standards, professionalism, cleanliness, and operational readiness.
- Monitor service efficiency, guest engagement, and overall dining experiences.
- Address guest concerns promptly and professionally, escalating issues when appropriate.
- Maintain effective communication between FOH and kitchen employees.
- Ensure opening and closing procedures are consistently completed.
Staffing & Employee Supervision
- Serve as the primary point of contact for FOH employee call-outs and scheduling concerns.
- Prepare and maintain FOH schedules based on occupancy, business volume, and upcoming events.
- Coordinate shift coverage and provide hands-on support during staffing shortages.
- Maintain flexible availability to accommodate operational needs, including AM/PM shifts.
- Provide daily direction, coaching, and performance feedback to FOH employees.
- Reinforce employee accountability, attendance, uniform standards, and workplace professionalism.
- Communicate employee concerns and performance issues to hotel leadership.
Training & Development
- Develop and maintain departmental training materials, standard operating procedures, and service checklists.
- Conduct onboarding and hands-on training for servers, bartenders, breakfast attendants, and banquet employees.
- Ensure employees are properly trained on POS procedures, payment handling, guest recovery, and service expectations.
- Monitor employee performance and identify opportunities for additional training.
- Maintain training documentation and communicate employee progress to management.
- Promote a positive, supportive, and accountable work environment.
Banquet & Event Operations
- Work directly with the Banquet Captain to coordinate banquet functions and service execution.
- Review Banquet Event Orders (BEOs) to ensure appropriate staffing and preparation.
- Assist with banquet setup, service, breakdown, and operational coordination.
- Provide additional banquet staffing support as needed.
- Coordinate with the Sales Department and hotel leadership regarding upcoming events and special requirements.
- Ensure banquet service standards and guest expectations are consistently met.
Operational Accountability
- Monitor FOH labor needs and communicate staffing recommendations to hotel leadership.
- Maintain proper stocking, organization, and cleanliness of restaurant and bar service areas.
- Identify supply shortages, maintenance concerns, and operational challenges.
- Ensure proper POS usage, accurate payment processing, and adherence to cash-handling procedures.
- Assist with beverage inventory and supply monitoring as directed.
- Reinforce food safety, sanitation, responsible alcohol service, and applicable IHG brand standards.
- Identify opportunities to improve service efficiency, employee productivity, and guest satisfaction.
Qualifications:
- Previous restaurant, hotel F&B, or banquet service experience.
- Prior experience in a supervisory, shift lead, or training capacity.
- Ability to work independently and make sound operational decisions.
- Strong communication, organization, and problem-solving skills.
- Experience providing excellent guest service and resolving guest concerns.
- Ability and willingness to work as a server, bartender, breakfast attendant, or banquet employee.
- Flexible availability, including mornings, evenings, weekends, holidays, and special events.
- Ability to remain professional and effective in a fast-paced environment.
- Two or more years of hotel or restaurant F&B experience.
- Experience coordinating banquet functions and reviewing BEOs.
- Familiarity with restaurant POS systems.
- Experience creating training materials, SOPs, and departmental checklists.
- ServSafe or responsible alcohol service certification.
Physical Requirements
- Ability to stand and walk for extended periods.
- Ability to lift and carry up to 25 pounds and perform routine restaurant service tasks.
- Ability to bend, reach, and assist with banquet setups and breakdowns.
- Ability to work in a physically active, fast-paced hospitality environment.