F&B Supervisor

JOB SUMMARY:    The outlet supervisor is responsible for supporting daily restaurant operations, supervising team members, ensuring service standards are met, and assisting in achieving operational goals. Duties include monitoring service flow, training staff, resolving guest concerns, and maintaining compliance with company policies. Must maintain a consistent presence in the outlets with minimal time spent on administrative duties and assignments. 

Physical Requirements:
•  Standing/Walking: Constantly. Standing for extended periods and moving throughout the dining room
•  Crouching (Bend at knees): Occasionally. Accessing lower storage areas or restocking supplies
•  Stooping (Bend at waist): Frequently. Clearing tables, setting tables, and assisting guests
•  Twisting (knees, waist, neck): Constantly. Multitasking while serving guests and navigating dining areas
•  Reaching (overhead/extension): Frequently. Accessing shelves, trays, or service stations
•  Handling/Grasping: Constantly. Carrying trays, handling glassware, utensils, and POS systems
•  Pushing/Pulling: Frequently, average weight frequently 30–50 lbs
•  Lifting/Carrying: Frequently, carrying trays and beverage racks

Working Environment:
· Interior of hotel in all areas of hotel. Exposure to hot and cold temperatures
· Exterior of hotel with exposure to weather conditions

DUTIES & FUNCTIONS:

•    Contribute positively to a collaborative team environment within F&B and across all departments
•    Anticipate and prepare for guest needs, ensuring all requests are handled efficiently and thoughtfully
•    Participate in ongoing training and development to enhance service delivery and product knowledge
•    Adhere to all Hotel Valencia Group (and affiliates) policies, procedures, and safety standards to support efficient operations
•    Maintain reliable attendance and flexibility in scheduling based on business demands
•    Deliver exceptional guest service by greeting and engaging guests, maintaining a visible and approachable presence in the outlets
•    Proactively assist guests with questions, directions, hotel services, and local recommendations
•    Demonstrate ownership by resolving guests and associate concerns professionally, thoroughly, and in a timely manner, escalating when appropriate
•    Complete daily shift tasks and required reports to ensure operational readiness and accuracy
•    Communicate effectively with other departments to support seamless guest experiences
•    Perform additional duties and responsibilities as assigned by F&B Managers
•    Create memorable, personalized experiences that make each guest feel recognized and valued
•    Anticipate guest needs before they are expressed whenever possible
•    Always Uphold the company’s Core Standards, ensuring service is personalized, attentive, and consistent with brand expectations
•    Always maintain confidentiality of guest and hotel information
•    Supervise and support restaurant staff during shifts
•    Ensure adherence to service standards and procedures
•    Assist with training
•    Monitor guest satisfaction and resolve concerns
•    Oversee cleanliness and operational readiness

ESSENTIAL SKILLS AND QUALIFICATIONS:

· Previous restaurant experience required
· Leadership or supervisory experience preferred
· Strong communication and organizational skills
· Flexible availability, must be available to work mornings, nights, weekends, and holidays