Hard Rock International

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Food & Beverage Supervisor

Food & Beverage Supervisor

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The Food & Beverage Supervisor supervises the food and beverage output for hotel outlets including restaurants, bars, lounges, nightclubs, in room dining, kitchens, stewarding and banquets as needed, to ensure food quality and presentation meets hotel standards. This person assists with assisting food & beverage operations, to create a guest experience that exceeds expectations, and ensures a positive employee work environment.


  • Accomplishes F&B objectives by contributing to strategic planning processes with Director of F&B and Head Chef.
  • Accurately estimate food costs and profits on a weekly basis.  Daily cost control functions by reviewing portion and quantities of food preparation. 
  • Accomplishes financial objectives by assisting with the development of departmental budgets and processes; effectively forecasting labor and expenses, analyzing variances; initiating necessary corrective action. 
  • Train, supervise, coach, and counsel staff. Participate in the induction of new staff members to Hard Rock culture.
  • Fosters team work and possess effective working knowledge of conflict resolution.
  • Maintains an outstanding guest experience by consistent attention to the details with food presentation and service. 
  • Ensures compliance with all regulations to protect and enhance the value of all property assets through appropriate programs and maintenance.
  • Balance staffing levels and labor to achieve ideal employee/guest engagement and cost ratio.
  • Liaise on an on-going basis with the sales and catering team to assist with marketing and sales promotion activities for the food & beverage outlets.
  • Ensure all policies and procedures are fully implemented within the department, including health and safety guidelines.
  • Monitor guest satisfaction scores and review guest feedback with direct reports, ensuring appropriate corrective action is taken when necessary.
  • Promote a positive work environment for all employees, while ensuring that all employment related processes and documentation are in compliance with local laws and regulations.
  • Participate in regular inventories. Recommend appropriate actions based on results of inventory reporting.
  • Supervise on-site dining culinary standards in coordination with Executive Chef and Human Resources.


• Combination of education and experience equivalent to graduation from a college or any other combination of education, training or experience that provides knowledge, skills and ability.
• Minimum 2 years of F&B management experience in Hotel/Hospitality industry.
• Experience with departmental financials and KPI’s in order to maintain budgeted goals.
• Must possess strong communication and listening skills.
• Microsoft Office (Word, Excel, PowerPoint) and purchasing systems experience is preferred.
• Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, and diplomacy.