Food & Beverage Supervisor

Overview The Food & Beverage Supervisor provides daily operational leadership for Member Dining and Banquet operations, ensuring exceptional service and hospitality for members and guests. Serving as the Manager-on-Duty during assigned shifts, this hands-on leadership position is responsible for directing front-of-house staff, resolving operational issues, and making real-time service decisions to ensure seamless execution. The Supervisor oversees banquet events from initial setup through final breakdown, maintains the Club's high standards of service, cleanliness, and professionalism, and partners with the Food & Beverage Manager to support daily operations and achieve departmental goals. This position leads, trains, coaches, and develops the front-of-house team while working alongside staff during service. Opening and closing responsibilities, coordination with the culinary team, and delivering exceptional member experiences are essential aspects of the role. Depending on business levels, the Supervisor is expected to assist in operational roles, including serving, bartending, hosting, or banquet service, to support the success of the operation. Essential Duties & Responsibilities Leadership & Operations Serve as the Manager-on-Duty for assigned dining and banquet operations, directing staff, resolving operational issues, and making real-time decisions to ensure exceptional service. Supervise the daily operation of Member Dining and Banquet services. Lead banquet events from initial setup through final breakdown, ensuring seamless execution and adherence to Club standards. Schedule staff based on anticipated business levels, reservations, and banquet functions. Maintain a visible presence on the floor by engaging with Members and guests while monitoring service quality. Supervise dining room and banquet service to ensure timely food and beverage delivery. Conduct daily pre-shift meetings to communicate menu changes, special requests, event details, and operational priorities. Coordinate communication between front-of-house and culinary teams to ensure efficient execution of service. Manage dining room floor plans, reservations, banquet room setups, and service flow. Perform opening and closing duties, ensuring all service areas are properly prepared, secured, and cleaned. Ensure dining rooms, banquet spaces, service stations, and equipment consistently meet Club standards for cleanliness, organization, and appearance. Inspect equipment and report maintenance concerns as needed. Team Leadership Hire, onboard, train, coach, schedule, and supervise front-of-house employees. Ensure staff maintain professional appearance, uniform standards, and service expectations. Lead by example by working alongside the team and fostering a culture of teamwork, accountability, and hospitality. Assist with employee performance evaluations and ongoing development. Ensure side work, cleaning assignments, and closing responsibilities are completed according to Club standards. Member & Guest Experience Deliver exceptional hospitality while building positive relationships with Members and guests. Resolve Member and guest concerns promptly, professionally, and effectively. Ensure consistent execution of the Club's service standards across all dining and banquet operations. Support Club tournaments, Member events, holiday functions, wine dinners, and other special events. Administrative Responsibilities Assist with employee scheduling, payroll verification, and labor management. Prepare daily sales, labor, and operational reports using the NorthStar POS system. Monitor tip pools, shift reports, and other operational documentation. Maintain inventories of china, glassware, flatware, silverware, linens, coffee equipment, and other dining room supplies. Recommend operational improvements that enhance service quality and efficiency. Operational Flexibility Work alongside the team during peak business periods and special events. Fill operational roles as needed, including server, bartender, host, banquet captain, or food runner, based on business demands. Perform additional duties as assigned to support the overall success of the Food & Beverage Department. Skills & Knowledge Required Three (3) or more years of experience in restaurants, hotels, country clubs, or hospitality. Previous supervisory experience preferred. Banquet leadership experience strongly preferred. Strong leadership skills with the ability to