F&B Supervisor (2026)

Our restaurant concept is built on providing signature dining experiences to our guest. Our restaurant provides a warm welcoming atmosphere with delicious-contemporary food. Our service is genuine, welcoming and we are here to make our guest experience memorable.

Job Objective

• Provides an exceptional hospitality experience to our guests.
• Works with all team members to provide exceptional hospitality to our guests.
• Interacts with all guest, team members, and purveyors in a professional and hospitable manner.
• Provides a professional, helpful, safe and courteous work environment for all team members.
• Willingness to participate in all restaurant positions when the opportunity presents itself.
• Ensures a continual educational workplace to all team members.
• Maintains the Restaurant as a Showplace, through cleanliness, organization and ambience.
• Works with and through all team management to achieve goals both financial and professional.
• Develops staff members, through opportunities for advancement.
• Propagates positive relationships and strong ties to the community.
• Protects owner’s investments.

Responsibilities & Tasks

• Ensures Opening and Closing procedures for all positions are adhered to.
• Training team members.
• Generates costed weekly staff schedules for hourly employees.
• Orders and receives liquor, beer, wine, non alcoholic beverages and paper products.
• Assists kitchen in ordering and receiving of products.
• Manages floor operations regarding service, timing and quality
• Leads departmental meeting with hourly employees.
• Handle all large party bookings and catering events.
• Leads/participates in all daily pre-meals and line-ups.
• Participates in kitchen line checks, lunch or dinner.
• Prepares report at end of shift, which include: daily labor, daily food & beverage cost and daily sales.
• Performs staff performance reviews.
• Increases sales through marketing & up sell training
• Identifies operational opportunities (i.e. promotions, marketing). 
• Managing and weekly policing of P.O.S. 

Policies and Procedures

• Ensures team members fully comply with all aspects of the Little Gem Resorts Handbook.
• Oversees that all product par stocks are adhered to, insuring all products are available to our guests.
• Restaurant is kept in compliance to all fire and safety regulations to insure the safety of our guests and employees.
• Ensures all staffing level comply with budgets and forecasted business.
• Large party booking policy is adhered and complied to. 
• Enforces proper security procedures are in place to protect employees, guests and company assets.
• Alcohol awareness policy is evenly and strictly enforced.
• Enforces ownership’s policy on comps, voids and discounts.
• Harassment of any type is not to be promoted or tolerated,

 Fiscal Accountability

• Controls food, beverage and labor costs through management.
• Works with General Manager in controlling other expenses through purchase orders.
• Manages all weekly and daily inventories.
• Manage P.O.S. system, pricing changes and special items.
• Approves all comps, voids and discounts.
• Manages all banks and cash drops.
• Ensures that proper cash handling procedures are followed. 
• Balances cash on hand with end of day report if PM manager
• Prepares cash drawers and performs cash drops at end of AM shift.   
• Costing of weekly schedules for all positions to adhere to budget allocations.

Qualifications

• Six (6) months of experience in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club required.
• Must be able to stand, walk, lift and bend for long periods of time.
• Must be a service minded individual with a positive attitude who truly enjoys helping others.
• Successful applicant will pass pre-employment background check.