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.