Food & Beverage Supervisor

Position Title: Food and Beverage Supervisor Department: Food & Beverage Reports To: Food and Beverage Director FLSA Status: Non-Exempt Seasonal with opportunity for Full-Time Regular Primary Purpose of Position Assist Food and Beverage Management in executing world-class culinary operations and curating an exceptional, anticipatoryguest experience. The Food and Beverage Supervisor serves as a floor leader and ambassador of luxury hospitality, working collaboratively with management to uphold Forbes 5-Star service standards across all fine dining venues, private events, and satellite culinary locations at The Ranch at Rock Creek. Essential Duties and Responsibilities 1. Assume operational leadership of the dining room and remote culinary activations in the absence of Food and Beverage Management, ensuring seamless execution and flawless service delivery. 2. Orchestrate dining room pacing, table turns, and course progression while managing the expo station to maintain clear, sophisticated communication between the culinary team and service professionals. 3. Model and champion Forbes 5-Star and Leading Hotels of the World service standards, ensuring every interaction reflects the highest levels of luxury hospitality, warmth, and professionalism. 4. Manage daily shift dynamics and floor zoning, optimizing server timing and workstation efficiency to deliver prompt, unobtrusive, and anticipatory guest service. 5. Lead dynamic pre-shift briefings and conduct ongoing team training covering menu sourcing, culinary preparation, beverage pairings, dining room ergonomics, and impeccable steps of service. 6. Provide a bespoke, gracious welcome to all arriving guests and a warm, memorable farewell upon departure, actively recognizing returning guests and tailoring experiences to individual preferences. 7. Cultivate extensive product knowledge within the team, training staff on advanced culinary techniques, regional ingredients, fine wines, premium spirits, and craft beverage pairings. 8. Maintain real-time awareness of daily culinary features, dietary accommodations, and 86'd items, briefing the floor team prior to service and communicating menu adjustments dynamically. 9. Direct and support the service team—including servers, server assistants, and food runners—to ensure synchronized table service, pristine table maintenance, and refined service techniques. 10. Inspect dining venues, private event spaces, and satellite setups prior to service to verify immaculate cleanliness, precise table appointments, and flawless aesthetic presentation. 11. Uphold rigorous standards of sanitation, organization, and safety across all front-of-house areas, server stations, and beverage depots. 12. Monitor the condition and proper handling of fine luxury service ware, glassware, linens, and operational equipment, immediately reporting maintenance or inventory needs. 13. Supervise and verify the thorough completion of opening, running, and closing checklists to ensure operational readiness for subsequent shifts. 14. Uphold all organizational policies, standard operating procedures, and safety regulations with unwavering consistency and professional accountability. Education and Experience 1. Prior supervisory or leadership experience in a luxury resort, fine dining establishment, or Forbes 5-Star property strongly preferred. 2. Demonstrated success in hospitality leadership, service training, and mentoring a high-performing team. 3. Advanced knowledge of fine wines, classic and contemporary cocktail craftsmanship, premium spirits, and beverage service etiquette. 4. Comprehensive understanding of haute cuisine, classic cooking techniques, flavor profiles, and allergen/dietary management. Special Skills and Physical Demands 1. Passion for luxury hospitality with an uncompromising eye for detail and presentation. 2. Exceptional interpersonal and communication skills, possessing the poise and grace to interact with high-profile and discerning guests. 3. Solution-oriented mindset with the ability to exercise sound judgment, emotional control, and professionalism under pressure. 4. Comprehensive mastery of formal dining steps of service, synchronized service, and wine decanting and presentation protocols. 5. Flexible scheduling availability, including early mornings, late evenings, weekends, and holidays, with a hands-on willingness to assist in any front-of-house capacity. 6. Physical capability to stand and walk for extended periods, lift and transport up to 30 pounds, and navigate uneven, rustic terrain across an expansive resort property. Disclaimer: This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.