Job Description
Position Summary
Supervises Food & Beverage team members in assigned area(s) to ensure guests receive the highest level of service and quality on a consistent daily basis. This role is primarily responsible for overseeing bar operations and supervising the bartending team for the Blue Note Concert Series.
Duties & Responsibilities
Primary Responsibilities (Essential Functions)
1. Supervision & Leadership
◦ Supervise lead personnel within the Blue Note Concert Series.
◦ Carry out supervisory responsibilities in accordance with company policies and applicable laws.
◦ Participate in interviewing, training, and onboarding team members.
◦ Recommend candidates for hire, promotions, and reclassifications.
◦ Plan, assign, and direct work; may create work schedules.
◦ Recommend performance evaluations and merit increases.
◦ Establish work quality expectations and deadlines.
2. Operational Oversight
◦ Monitor daily operations to ensure product quality and service standards exceed guest expectations.
◦ Take or recommend corrective actions as needed.
3. Financial Performance
◦ Support achievement of budgeted revenues and control expenses.
◦ Analyze forecasts, cost, and revenue reports using company systems.
◦ Ensure proper portion control and minimize waste to maximize profitability.
4. Guest Experience
◦ Ensure consistent, exceptional guest service by actively engaging in the venue.
◦ Address guest concerns promptly and effectively.
5. Inventory & Compliance
◦ Ensure service areas are clean, organized, and properly set up.
◦ Maintain appropriate inventory levels; order supplies as needed.
◦ Participate in inventory processes and may submit liquor/supply orders.
◦ Ensure equipment is maintained and all operations comply with food and beverage regulations.
6. Standards & Procedures
◦ Monitor adherence to SOPs and assist in developing/updating procedures.
◦ Participate in regular Food & Beverage leadership meetings.
7. Safety & Sanitation
◦ Follow all food handling, TIPS®, sanitation, and health regulations.
◦ Wear required safety equipment, including non-slip, oil-resistant shoes.
◦ Report and address safety hazards immediately.
◦ Comply with OSHA, PPE requirements, and HAZMAT/MSDS protocols.
8. Attendance
◦ Maintain reliable and punctual attendance.
Other Responsibilities (Supportive Functions)
• Recommend merit increases and personnel actions within guidelines.
• Respond to guest inquiries and coordinate special requests.
• Resolve guest complaints or escalate when necessary.
• Report unusual incidents, missing items, or suspected theft.
• Ensure alcohol is not served to minors or intoxicated guests.
• Notify management of guest-related issues or disturbances.
Qualifications
1. Experience
◦ 1–2 years of progressive Food & Beverage experience in a hotel environment required.
◦ Prior supervisory experience preferred.
2. Leadership
◦ Ability to train, mentor, and lead a team to exceed guest expectations.
3. Operational Skills
◦ Ability to manage labor costs and staffing levels based on business demand.
4. Communication
◦ Strong interpersonal and communication skills.
◦ Ability to handle sensitive or confidential information with discretion.
◦ Professional demeanor and positive attitude required.
5. Problem Solving
◦ Strong analytical and decision-making skills.
◦ Ability to remain calm in high-pressure or emergency situations.
6. Technical Skills
◦ Ability to learn and operate POS systems.
7. Education & Training
◦ Completion of required training programs.
◦ TIPS® certification required upon hire.
◦ Food Handler’s Card required (or ability to obtain within 30 days).
8. Additional Requirements
◦ Must be at least 21 years of age.
◦ Bilingual Spanish preferred.
◦ Must be able to read, write, and speak English effectively.
9. Work Schedule
◦ Flexible availability required, including nights, weekends, and holidays.
Special Skills & Physical Demands
• Ability to stand and walk for extended periods in a fast-paced environment.
• Frequent lifting, carrying, and handling of items (up to 50 lbs occasionally).
• Continuous reaching, bending, and movement during service.
• Ability to work in varying temperatures (hot kitchens, cold storage areas).
• Exposure to noise, odors, and crowded workspaces.
• Work around kitchen equipment, chemicals, and potential hazards.
• Visual acuity required for operating equipment and maintaining standards.
Disclaimer
This job description is not intended to be all-inclusive. Team members may perform other duties as assigned to meet business needs. Management reserves the right to modify responsibilities and provide reasonable accommodations as necessary.
