Food & Beverage Supervisor Job Description Template

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Oversee Daily Operations: Supervise and coordinate food and beverage service during each shift to ensure efficiency, quality, and timely service . This includes managing floor coverage, monitoring table turn times, and stepping in to assist during high-volume periods.

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Staff Management & Training: Manage front-of-house staff (servers, bartenders, hosts), including training new and existing employees on service protocols, food preparation basics, and safety procedures

. Motivate the team through coaching and feedback, and promote a positive work environment that encourages collaboration and high performance.

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Guest Experience & Issue Resolution: Uphold excellent customer service standards by monitoring guest satisfaction, performing table touches, and handling customer complaints or feedback promptly and professionally

. Resolve guest issues with empathy and urgency, following up to ensure issues are fully addressed

, and implement service recovery tactics (e.g. complimentary items) when appropriate to turn a negative experience into a positive one.

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Compliance with Safety & Sanitation: Enforce health, safety, and sanitation regulations at all times

. Conduct regular inspections of dining areas, service stations, and kitchen pass to ensure cleanliness and food safety (proper food handling, storage temperatures, personal hygiene, etc.), and immediately correct any violations

. Maintain required logs (e.g. temperature checks, cleaning schedules) and ensure all staff possess necessary food handler permits or alcohol service certifications as required.

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Scheduling & Labor Management: Assist in creating and maintaining staff schedules, balancing shift coverage with labor cost targets

. Adjust schedules for peak hours, events, or call-outs (absences) to ensure adequate staffing without overstaffing. Coordinate break times and shift changes during operations, and arrange coverage or step in directly when unexpected staff shortages occur.

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Opening/Closing Procedures & Cash Handling: Oversee opening preparations and end-of-day closing duties

. This includes checking that setup or cleanup checklists are completed, securing doors and equipment, and ensuring all closing tasks (like restocking or next-day prep) are done.

Handle cash management tasks such as closing out registers, reconciling daily sales receipts, and preparing cash deposits, with careful attention to accuracy and security (e.g. verifying that register totals match sales reports and investigating any discrepancies).

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Inventory Control & Stock Ordering: Monitor inventory levels of food, beverages, and supplies during shifts, and perform spot-checks on stock rotation (FIFO - first in, first out) and portion control to minimize waste . Assist with or recommend ordering of items when stocks run low, and verify deliveries for accuracy and quality. Keep records of usage and waste, and communicate with the purchasing manager or suppliers to ensure essential ingredients and supplies are always available.

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Policy Enforcement & Coordination: Ensure company policies and SOPs (standard operating procedures) are followed by all team members. Collaborate with kitchen staff and other departments to coordinate service flow