F&B Supervisor

Position

Position: Food & Beverage Supervisor

Status: Full-Time (40+ hours per week)

Department: Food & Beverage

Reports to: Director of Food & Beverage / Food & Beverage Manager

Oversees the daily food and beverage operations in assigned outlet(s); supervises employees and ensures Member service meets or exceeds expectations. Provides hands‑on leadership during service, promotes operational efficiency, and maintains club standards through effective communication, coaching, and oversight.

• Performs opening and closing duties.
• Supervises daily operations of various food and beverage outlets and maintains a visible presence on the floor during service.
• Assists in training each employee at their designated tasks; and crossover training to develop them in other areas. Ensures that all employees are trained on the equipment they will be using; and all safety and sanitation procedures.
• Assigns and coordinates the work of employees to promote efficient operations.
• Ensures efficient workflow and service execution in assigned areas.
• Conducts routine walkthroughs to ensure cleanliness, organization, and compliance with club standards.
• Conducts or assists with pre‑shift meetings to communicate daily priorities, specials, and service expectations.
• Greets members and guests and assists with their needs to ensure an exceptional dining experience.
• Investigates and resolves member service concerns in a timely and professional manner.
• Collaborates with managers to improve service, maximize operational efficiencies, and achieve departmental goals.
• Ensures employees comply with club policies, service standards, safety procedures, and appearance guidelines.
• Assists with monitoring dining room supplies and reports maintenance or operational concerns.
• Creates floor plans for daily sections assignments and room set‑ups.
• Assists in correcting ticket errors provided by accounting.
• Attends and actively participates in scheduled meetings (e.g. meetings, BEO meetings, and club event meetings).

• High school diploma or GED; 1–2 years of restaurant supervisor experience and/or training or equivalent combination of education/experience.
• Thorough knowledge of casual and fine dining food and beverage operations including wine knowledge.
• Ability to work a flexible schedule including evenings, weekends and holidays.
• Hotel and/or private club experience preferred.
• Must hold a Liquor Commission Card and TB clearance.
• Must be able to stand for long periods of time and move/lift up to 50 pounds.

• Health insurance.
• Life and long‑term disability insurance.
• Paid time off.
• 401(k) with employer match.
• Golfing privileges.
• Free parking.
  
  Free meals.

$28–$32 per hour, depending on experience.