Food and beverage supervisor vs dining room supervisor

Differences between food and beverage supervisor and dining room supervisor duties and responsibilities

Food and beverage supervisor example responsibilities.

• Manage daily beverage shift operations of a team of 140 employees consisting of bartenders, bar backs, and beverage servers.
• Manage all FOH positions, including scheduling, developing and coaching employees, motivating the team and continuing to drive sales.
• Use of POS system and control daily activities that servers and bartenders do in every guests open/close check.
• Conduct monthly beverage inventory for bar, restaurant and room service of liquor beer and wine of over $25k.
• Schedule catering and staff for hospital VIP events.
• Set up buffets to maintain foods at proper temperatures.
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Dining room supervisor example responsibilities.

• Manage inventory and payroll accounting.
• Maintain employee work records, prepare bi weekly payroll records, and complete paperwork to comply with licensing laws and tax.
• Maintain effective communication and leadership with production and service staff in quality food production environment.
• Check server (s) and house person BEOs to ensure that all information are accurate.
• Enter event totals and menus into Delphi and request menu needs through marketing department.
• Maximize sales opportunities with one-on-one client consultation through competitive minimums, menu creation, upselling and booking incentives.