The Outlet Supervisor is responsible for providing hands-on leadership and direction to the assigned Food & Beverage outlet team. This role supports daily operations by ensuring exceptional guest service, upholding quality standards, and driving team performance to achieve service and operational goals.

Core Duties and Responsibilities

• Maintains a strong commitment to delivering exceptional customer service and ensuring guest satisfaction.

• Ensure strict adherence to all ServSafe sanitation and food safety standards.

• Assists the Food & Beverage Outlet Manager in leading and supervising the outlet team to maintain high performance and service standards.

• Ensures outlets are adequately stocked with necessary supplies; supports ordering and restocking as needed.

• Assists with inventory control and coordination to support accurate tracking and cost management.

• Utilizes labor management tools to create staff schedules and control labor costs in accordance with departmental goals.

• Aids the manager with administrative tasks including onboarding paperwork for new hires and termination documentation.

• Actively participates in team meetings and contributes to the development of staff meeting agendas.

• Attends mandatory monthly departmental meetings, as well as relevant resort-wide and divisional meetings.

• Promptly reports maintenance issues using proper procedures to ensure timely repairs.

• Upholds accurate bookkeeping and ensures compliance with all Hotel policies and procedures.

• Prepares daily reports and maintains up-to-date entries in the manager logbook.

• Performs frontline restaurant duties when necessary to support team operations.

• Maintains a safe, clean, and pleasant work environment for both staff and guests.

• Assists the Outlet Manager in developing, monitoring, and maintaining budgetary controls, including expenditures and projected revenue.

Desired Qualifications 

• Experience – Prior F&B supervisory experience preferred, or relevant experience in hotel operations, upscale dining, or club settings.

• Comprehensive knowledge of front-of-house F&B roles, with the ability to assess service situations and respond effectively.

• Proven ability to train, coach, and evaluate staff in all aspects of food and beverage operations.

• Strong verbal communication skills, with the ability to interact professionally with team members, business clients and guests to deliver exceptional service. 

• Working knowledge of spirits, wine (including service and varietals), beer, and effective selling techniques, with the ability to train team members on the same.

• Basic accounting skills required for inventory control, staff scheduling, cash handling, loss prevention, P&L analysis, and pricing of food and beverage menus.

• Certification in, or ability to obtain, ServSafe Food Sanitation and TIPS/TABC Alcohol Compliance training.

• Experience with computerized Point of Sale (POS) systems.

• Flexibility – Willingness to work varied days and hours in a fast-paced, ever-changing environment.

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