Food and Beverage Supervisor
We are seeking a Food & Beverage Supervisor to assist in overseeing the day-to-day operations of Bleu Northeast Kitchen. The individual in this role will directly supervise the restaurant during breakfast and dinner service, assisting with banquet events, and administrative duties related to the Food & Beverage department in collaboration with the Food & Beverage Manager. The supervisor is responsible for ensuring that guests receive exceptional service while maintaining a positive work environment for all team members. The ideal candidate will be able to demonstrate strong leadership skills with the ability to make independent decisions keeping restaurant service goals and philosophies in mind. At Westport, we value each team member’s unique contribution to our operations recognizing individual growth and prosperity is essential to our shared success. We know we cannot achieve the highest standard in the hospitality industry without each team member sharing in this passion and sense of ownership. This is a hands-on position providing, coordination, and support to banquet and restaurant operations while anticipating needs and quickly and calmly solving problems to uphold service goals and standards.
This is a team and people oriented position, ideal for for a vibrant individual who is excited by Vermont food & beverage. The F&B Supervisor will have goals and aspirations to maintain a pleasant, welcoming, and professional environment for all guests and team members, with the commitment to maintain a refined and high quality food and beverage program.
Duties and responsibilities include:
Manage and support breakfast, dinner, and banquet service in collaboration with Food & Beverage Manager.
Manage guest relations, and communicate with patrons on any needs/issues that might arise. Follow up to ensure guest satisfaction.
Supervise F&B service, leading by example and supporting the team.
Oversee and make necessary adjustments to guest reservation system (RESY).
Works closely with the F&B Manager, Executive Chef, Banquet Lead, Director of Catering, Events Coordinator, and General Manager.
Train and support new team members while taking continued interest in the growth of the team as whole. Ensure Westport Hospitality and Marriott standards are followed and upheld among all team members.
Responsible for proper set up, coordination, and education of banquets, menus, service practices.
Ensure all F&B public spaces are clean, and in good working condition. Work with GM and the Maintenance team to make necessary repairs and upgrades when needed.
Review and implement safety procedures creating a successful and productive and safe work environment.
Attend weekly staff and BEO meetings with F&B Manager, Chef, Director of Catering, Events Coordinator, and Banquet Lead.
Provide a positive, motivating, and communicative environment for our team members.
Other duties as assigned.
Morning, evening, and weekend availability necessary with flexible scheduling.
Email manager@bleuvt.com or work@hotelvt.com with your resume and interest.