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Hourly Restaurant / F&B Supervisor

The Hourly Restaurant /F&B Supervisor is responsible for overseeing the day-to-day operations of the restaurant, lounge, room service, and banquet functions to ensure a smooth, efficient, and guest-focused operation. This role supervises associates, supports service delivery, coordinates event execution, maintains sanitation and operating standards, and ensures compliance with hotel policies, food safety regulations, and responsible alcohol service requirements. This position also carries part-time banquet responsibilities, supporting banquet and catered event functions on an as-needed, flexible-schedule basis. The Hourly Restaurant Supervisor works closely with hotel leadership to drive guest satisfaction, team engagement, and operational excellence.

Core Responsibilities

Supervise, coach, train, and support restaurant, room service, lounge, and banquet associates in the performance of their duties.

Assist with scheduling, directing daily work assignments, monitoring performance, and providing coaching and corrective action as needed.

Promote open communication between management and associates to ensure an engaging and productive work environment.

Ensure proper staffing levels are maintained based on business demands, banquet functions, and operational needs.

Oversee restaurant, banquet, and catered event operations to ensure exceptional guest service and successful event execution.

Execute banquets and events when levels do not require staff.

Organize and monitor banquet room setups according to Banquet Event Orders (BEOs), setting banquet rooms as needed and ensuring all details and special requests are fulfilled.

Assist with inventory control and ensure adequate supplies and equipment are available, including food and beverage items, glassware, china, silverware, linen, and audiovisual equipment.

Enforce food safety, sanitation, and responsible alcohol service standards in all food and beverage outlets.

Maintain cleanliness and operating standards in dining rooms, banquet spaces, service stations, storage areas, and back-of-house facilities.

Support payroll administration, labor management, forecasting, and productivity initiatives within the department.

Ensure accurate and timely completion of required operational paperwork, including schedules, payroll records, customer counts, opening and closing reports, inventories, and cash handling documentation.

Assist with interviewing, onboarding, training, and developing associates as needed.

Monitor compliance with company policies, procedures, and service standards.

Understand and efficiently operate POS systems, including MICROS or similar platforms.

Respond promptly to guest concerns and service recovery opportunities to ensure a positive guest experience.

Participate in department meetings, hotel operational meetings, and Manager-on-Duty programs as assigned.

Assist with food and beverage service during high-volume periods and special events when necessary.

Perform other duties as assigned to support the overall success of the hotel and food and beverage operation.

Part-Time Banquet Duties

In addition to core responsibilities, this role may be scheduled on a part-time basis specifically to support banquet and catered event functions, including:

Review Banquet Event Orders (BEOs) in advance of each function to confirm room setup, timing, menu, and service requirements.

Set up and break down banquet rooms, including tables, chairs, linens, place settings, and audiovisual equipment, according to BEO specifications.

Supervise and assist part-time and on-call banquet staff during scheduled events, including servers, bussers, and setup crew.

Coordinate timing of food and beverage service with the culinary team to ensure courses and stations are ready as scheduled.

Serve as the on-site point of contact for meeting planners or event hosts during banquet functions, addressing last-minute changes or requests.

Ensure compliance with responsible alcohol service standards during banquet bar service and receptions.

Restock and maintain banquet supplies, china, glassware, and linen inventory between functions.

Complete post-event breakdown, cleanup, and equipment storage in accordance with hotel standards.

Report banquet function outcomes, guest counts, and any service issues to F&B leadership following each event.

Remain available for flexible, on-call scheduling based on the banquet event calendar, including evenings, weekends, and holidays.