Position Summary:
The Food & Beverage Supervisor is responsible for overseeing front-of-house operations with a primary focus on Fletcher’s and Whale’s Tail, while also providing supervisory support to all open F&B outlets during their shift. This role includes scheduling responsibilities for Fletcher’s and Whale’s Tail, but is not limited to those outlets in scope or support. This position emphasizes the consistent enforcement of established policies and procedures, with a strong focus on guest service, labor and cost control, and overall outlet cleanliness and standards. The role supports the successful execution of departmental goals through hands-on leadership and coordination.
Primary Duties and Responsibilities:
1. Restaurant Operations and Coordination:
Provide hands-on support to staff during peak service periods or when staffing levels are low to ensure uninterrupted service and guest satisfaction.
Supervise front-of-house operations at Fletcher’s and Whale’s Tail, ensuring smooth and efficient service.
Act as the primary point of contact for operational issues in any unsupervised F&B outlet during their evening shift, including The Cubby.
Coordinate with kitchen staff and the Sous Chef to maintain flow of service.
Enforce compliance with hotel policies, food safety standards, and liquor laws.
Understand basic procedures and responsibilities of staff across all outlets to provide effective oversight and ensure compliance, including closing procedures.
Be proficient in performing supervisor-level override functions such as voids, QSAs, and resolving payment errors.
2. Staff Supervision and Support:
Oversee day-to-day staffing and support training efforts for front-of-house employees.
Provide feedback to staff and report performance concerns to the Food & Beverage Director, or in their absence the General Manager.
Assist with hiring efforts and collaborate with Human Resources and management team as needed.
3. Guest Services and Issue Resolution:
Ensure high levels of guest satisfaction by resolving complaints and service issues promptly and professionally.
Maintain visibility on the floor during service hours and promote a welcoming environment.
Support guest seating, flow, and service experience as needed.
4. Cost Control and Administrative Duties:
Monitor labor use in real time and adjust floor staffing when appropriate.
Manage waste by ensuring staff follow portioning, prep, and service standards.
Support inventory and ordering processes as directed by the F&B Director.
Operate the POS system proficiently and complete required shift reports.
5. Cleanliness and Safety Standards:
Monitor overall cleanliness and sanitation of dining and service areas.
Ensure team follows safety and hygiene protocols consistently.
6. Professionalism and Communication:
Demonstrate professionalism in conduct and appearance at all times.
Communicate effectively with staff, peers, and all hotel departments.
Be available for scheduled shifts, including weekends, holidays, and evenings as necessary.
Minimum Experience Requirements:
Preferably two years of supervisory experience in a restaurant or food & beverage setting.
Solid understanding of F&B operations, including beer, wine, and spirits.
Current Anchorage Municipality Food Handler's Card and TAPS certification (or ability to obtain).
Excellent leadership, communication, and problem-solving skills.
Calm and professional demeanor under pressure.
Department: Food & Beverage
Classification: non-exempt
Report To: Food & Beverage Director
Status: Full Time
Work Hours: Generally, 3:00 PM to 11:00 PM, Tuesday through Saturday; subject to operational needs and seasonal adjustment