Food & Beverage Supervisor

REPORTS TO: Director of Food & Beverage

OUR WHYAs humble ambassadors of our namesake city, we prioritize quality, kindness, and inclusivity so all feel welcome.

OUR CORE VALUES INSPIRE WONDER Innovation and Creativity | Surprise and DelightFOSTER HOSPITALITY Inclusive Culture | Home Away from HomePURSUE EXCELLENCE Exceptional Experiences | Attention to Detail | Focus on Quality DEMONSTRATE INTENTIONALITY Empathetic Engagement | Anticipatory Service | Sense of OwnershipCULTIVATE COMMUNITY Team Collaboration | Community Engagement | Take Time to Celebrate

POSITION SUMMARY:

The Food & Beverage supervisor is responsible for supporting and overseeing the daily operations of food and beverage service while ensuring exceptional guest experiences, strong operational execution, and adherence to safety standards. This role requires the ability to work across all Durham Hotel concepts, including The Coffee Bar, The Roof, and all catering, banquet, and special event venues

The Food & Beverage supervisor will collaborate closely with the Director of Food & Beverage and hotel leadership to drive results aligned with the mission and overall success of the hotel. Key performance objectives include driving revenue, controlling costs, elevating guest and associate satisfaction, and upholding product and service quality.

The ideal candidate brings passion and experience in food and beverage operations, demonstrates natural leadership, and inspires teams to exceed expectations. They maintain high service standards, understand brand values deeply, and take pride and ownership in their work.

DUTIES AND RESPONSIBILITIES:

Service Standards

• Responsible for daily operations for scheduled business unit (the Coffee Bar, Roof, and Events/Catering), ensuring service quality and standards established by the Director of Food & Beverage
• Attend weekly BEO and manager meetings to receive weekly service focus points, discuss upcoming events and programming, and communicate operational needs or potential service bottlenecks
• Work a variety of scheduled floor shifts to fill staffing gaps, support the team, and lead by example; using downtime to identify efficiencies, inspire programming ideas, and recommend training needs
• Monitor food quality for consistency, visual appeal, and adherence to guest specifications
• Serve as the subject matter expert on the floor—fully understanding the POS, menus, and steps of service for the designated concept

Guest Experience

• Engage with guests to gather feedback on service and food quality across all outlets
• Resolve guest complaints professionally and partner with the Director of F&B for elevated issues
• Ensure consistency of guest experience on every shift—monitoring details such as timeliness of setup, staff readiness, menu cleanliness, table conditions, and host presence

Financial Performance

• Reconcile daily audit materials (e.g., timesheet authorizations, perpetual inventories, void reports, cash drops, guest ledger entries)
• Assist in preparing payroll with the F&B Managers each pay period
• Partner with F&B managers to review punch clocks and support daily schedule management, helping reduce unnecessary labor overages while ensuring service, operational, and financial goals are met
• Collaborate with the Director of F&B and managers to ideate programming and events
• Contribute monthly operational commentary that informs the annual budgeting process

Health and Safety Standards

• Enforce all food safety policies to ensure compliance with FDA and Health Department regulations
• Uphold cleaning programs for the assigned business unit and shift, recommending improvements where needed
• Enforce Early Bird Night Owl / The Durham human resources policies across all employee and guest interactions

Team Retention and Mentorship

• Stay informed on hotel updates through websites, newsletters, meetings, and internal communications to keep your teams well-connected to initiatives and programming
• Support, coach, and mentor associates to ensure performance aligns with brand and hotel standards, grounded in The Durham's core values
• Maintain a high level of daily communication with team members, guests, vendors, and contractors and always with professionalism and maturity
• Advocate for and sustain a team culture rooted in service excellence, professionalism, collaboration, fun, learning, and shared success

Requirements:

QUALIFICATIONS:

• Minimum of 1 year of restaurant or bar experience in a guest-facing or operational role
• At least 6 months of supervisory or lead experience in food and beverage operations preferred
• Ability to obtain Food Handler's Certification and TIPS (or equivalent Responsible Alcohol Service Certification) within six months of hire, as required by state/local regulations
• Strong attention to detail and commitment to maintaining high service and operational standards
• Demonstrated integrity, professionalism, and a hands-on leadership approach
• Experience with Toast POS or similar point-of-sale systems preferred
• Strong organizational, operational, and time-management skills with the ability to prioritize in a fast-paced environment
• Excellent interpersonal and communication skills, including professionalism in verbal communication, written communication, and guest interaction
• Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays, based on business needs
• Ability to perform the essential functions of the role, with or without reasonable accommodation.

EDUCATION:

High School Diploma / GED required

Higher education degree in hospitality management or related field or equivalent work experience preferred

PHYSICAL ABLITIES:

• Ability to be on your feet and alert for extended periods of time
• Ability to lift up to 35 lbs. as needed
• Continuous use of hands and arms
• Continuous bending, reaching, and twisting

Note:

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

COMPENSATION: Begins at $20 per hour, with the possibility of part-time or full-time scheduling based on business needs and candidate fit. As the position grows, there may be opportunities for expanded responsibilities and potential transition into a salaried role. In addition, we offer benefits including paid time off, holiday pay, and employee discounts.