Food and beverage supervisors work just below management- or director-level staff as a middle manager or overseer. They ensure that all meals, snacks, and beverages or bar items meet the quality standards established by the establishment and/or upper management in this department. They must ensure that safe food handling and sanitation procedures are followed, that all equipment is working correctly, and that equipment is being used properly to safely prepare, hold, and serve foods. Typical employers include hotels, entertainment venues, and institutions such as hospitals that provide food options for their guests and customers.
The food and beverage supervisor also ensures that any recipes are followed by cooks and other food preparation workers, and they must make sure finished products served meet or exceed institutional standards. The supervisor participates in training of personnel, either by delegating that responsibility or by taking an active role in the instruction, and provides guidance and discipline to staff as needed. They may also perform inventory and ordering roles, depending on the structure of management at an institution.
Education requirements for this position vary. For example, finer hotels may require a degree in culinary or hotel management for this position as a gateway to higher management positions. Other, more casual institutions may require a high school diploma or equivalent and practical experience. Finally, hospitals and clinics may require some formal postsecondary education in nutrition and public health to work as a food and beverage supervisor.
Food And Beverage Supervisor Tasks
Hire, train, schedule and discipline employees.
Handle and resolve customer complaints.
Oversee food preparation, storage, dining areas, and health standards.
Maintain employee records and payroll.