F&B Supervisor

Full Job Description

The Food & Beverage (F&B) Supervisor supports the day-to-day coordination and seamless execution of resort-wide food and beverage operations, ensuring consistency, effective communication, and quality across all business areas related to F&B, including the restaurant, banquet coordination, the pool complex, surf and ticket booth teams, bartenders, barbacks, and the Dreamsicle Shop team. Serving as a critical liaison between the Director of F&B, Restaurant Manager, and Seasonal Resort Operations Manager, the F&B Supervisor facilitates operational collaboration, vendor and inventory management, and adherence to financial, compliance, and safety standards. By utilizing their attention to detail, communication skills and adaptability, the individual in this role will contribute to the overall success and profitability of the resort’s food and beverage experiences.

Key Responsibilities

Food & Beverage Support

Assist all F&B Leadership in coordinating day-to-day food and beverage operations across multiple business areas (e.g., restaurant, pool complex, bars, Dreamsicle Shop, etc.) ensuring consistency in service delivery, guest satisfaction, and brand standards.
Monitor current organizational food & beverage strategies and industry trends to ensure alignment with resort objectives and brand standards, suggesting process improvements as needed.
Track deliveries, verify order accuracy, and ensure food and beverage products are received according to purchase orders and specifications.
Maintain comprehensive and accurate records of all F&B operations, including deliveries, inventory levels, product usage, and daily operational notes, ensuring proper documentation for general reporting and audits.
Verify that all food and beverage products are stored properly and rotated according to FIFO (first in, first out) standards to minimize waste and maintain quality.

Vendor & Inventory Management

Assist with supply vendor coordination and relationship management, continuously monitoring services to ensure consistent quality and cost-effectiveness.
Provide the Director of F&B with vendor performance reports and help maintain accurate records of purchases, invoices, and contracts.
Collaborate with the Restaurant Manager and Seasonal Resort Operations Manager to track inventory levels, identify shortages, and communicate replenishment needs in a timely manner.
Manage the replenishment of remote outlets (Dreamsicle Shop/Surf Booth) using resort vehicles, ensuring all products remain at safe temperatures during transport across the property.
Perform daily inspections of outdoor F&B equipment (coolers, & POS) for salt-corrosion and sun damage, coordinating immediate repairs to prevent service downtime.

Departmental Collaboration

Serve as a liaison between the Restaurant Manager and Seasonal Resort Operations Manager to promote alignment on priorities, service expectations and food & beverage order scheduling.
Support the Restaurant Manager with floor readiness, dining room organization, and coordination of special events such as banquets, or large group reservations.
Coordinate with the Seasonal Resort Operations Manager to ensure proper setup of bar and concession areas, and smooth guest flow during peak periods.

Financial Management

Monitor food and beverage costs, including payroll, and provide suggestions for improving business profitability without compromising F&B quality.
Track food, beverage, and supply usage to identify discrepancies, waste, or opportunities for cost control.
Analyze financial reports and KPIs to optimize food and beverage operations and identify growth opportunities.

Compliance & Safety

Ensure compliance with local, state, and federal health, safety, and licensing regulations, including food handling, sanitation, and alcohol service.
Monitor the completion of staff training in ServSafe, alcohol service, safety procedures, and operational standards, reporting any incomplete training to the Director of F&B.
Assist with audits and inspections to maintain compliance and safety standards.
Maintain 100% "Glass-Free" zones in all outdoor and beachfront service areas to ensure guest safety and comply with resort liability standards.

ADDITIONAL RESPONSIBILITIES

Maintain the coastal ambiance by proactively managing the "Indoor-Outdoor" dining flow, ensuring that salt-air, sand, and humidity do not compromise the "elevated" dining atmosphere, cleanliness of outdoor seating, or the functionality of coastal-exposed POS and furniture.
Assist in the coordination of special events, resort-wide culinary experiences, and catering services to attract guests and increase revenue, when required.
Respond to staff and vendor inquiries and concerns in a timely manner to provide solutions, as needed.
Assist team members in other areas of the Food & Beverage department as needed to ensure smooth operations.
Perform additional duties as requested.
Serve as a supervisor/manager/director of the selection, training, development, appraisal, and work assignments of 2 or more personnel, with oversight over hiring, firing, promotions, and assignments.

Qualifications

High School Diploma or GED, required.
Associate’s degree in Hospitality Management, Culinary Arts, Business Administration, or related field, preferred.
ServSafe Manager Certification required.
TABC certification required.
3-5 years of food & beverage operations experience required, preferably in a resort or hospitality-style environment.
Experience coordinating across departmental areas.
Proven track record of monitoring budgets, collaborating with staff, and overseeing food and beverage operations in a hospitality setting.
Strong knowledge of food and beverage industry trends.
Working knowledge of industry-standard Point of Sale (POS) software and hardware systems.
Prior experience navigating and troubleshooting restaurant reservation systems.
Ability to speak, read and write in both English and Spanish, preferred.
Strong leadership and organizational skills.
Ability to collaborate with multiple teams and functions simultaneously.
Ability to work in a fast-paced environment and adapt to changing priorities.
Excellent written and verbal communication.
Critical thinking ability and strong decision-making skills.