Food and Beverage Supervisor - The Loom Hotel

F&B SUPERVISOR    DEPARTMENT: A&G  REPORTS TO: General Manager  STATUS: Exempt    POSITION SUMMARY:  The Food & Beverage Supervisor assists in overseeing daily operations within the property’s dining outlets, bars, lounges, and banquet services. This role ensures service standards are maintained, team members are supported, and guests receive exceptional dining experiences. The Food & Beverage Supervisor works closely with the Food & Beverage Manager and department leadership to coordinate staff, monitor service quality, and maintain efficient operations in alignment with Coury Hospitality’s hospitality standards.  PRIMARY JOB DUTIES:  Ensure guests receive professional, friendly, and attentive service.  Address guest inquiries, concerns, or service issues promptly and professionally.  Monitor guest satisfaction and assist with service recovery when necessary.  Supervise daily Food & Beverage service operations in restaurants, lounges, and event spaces.  Ensure service procedures and presentation standards are consistently followed.  Monitor dining room flow, service timing, and guest interactions.  Assist with supervising servers, bartenders, hosts, and support staff.  Provide guidance and support during service periods.  Assist with training new team members on service procedures and standards.  Ensure dining areas and service stations are properly set up before service.  Coordinate service activities between the kitchen and front-of-house teams.  Assist with special events, banquets, and group dining operations.  Monitor food and beverage supplies and report inventory needs to management.  Ensure proper handling and storage of food and beverage products.  Assist with maintaining organized service stations and work areas.  Ensure adherence to health, sanitation, and food safety standards.  Promote responsible alcohol service practices.  Follow Coury Hospitality safety policies and operational procedures.  Additional tasks and responsibilities may be assigned at the discretion of the manager.  Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.    KNOWLEDGE, SKILLS AND ABILITIES:  High school diploma or equivalent required; hospitality education preferred.  2–4 years of experience in food and beverage service.  Previous supervisory or leadership experience preferred.  Strong communication, organizational, and guest service skills.  Knowledge of restaurant operations and service standards.  PHYSICAL DEMANDS:  Ability to stand and walk for extended periods during service.  Ability to lift up to 30 pounds occasionally.  Ability to work evenings, weekends, and holidays depending on operational needs