Food and Beverage Supervisor

The Union Club of British Columbia is seeking an experienced Food and Beverage Supervisor to supervise and coordinate front-of-house food and beverage service across its restaurant, bar, banquet and other food service areas.

Reporting to the Assistant Manager, Food and Beverage Operations, the Supervisor coordinates service employees during assigned shifts, prepares work schedules, assigns duties, trains employees and monitors service quality. The Supervisor ensures employees follow established food-safety, sanitation, responsible liquor service, workplace-safety and Club procedures.

This is a hands-on supervisory position. The Supervisor works closely with culinary and management teams to coordinate service and may assist with food and beverage service during busy periods. The primary responsibilities remain supervising and coordinating food and beverage service employees.

1. Supervise, coordinate and schedule the activities of servers, bartenders, hosts and other employees involved in food and beverage service.
2. Prepare work schedules and establish shift procedures in accordance with Club standards and operational requirements.
3. Assign employees to service areas and duties, communicate daily priorities and adjust assignments according to reservations, event requirements and service volumes.
4. Train employees in job duties, service standards, sanitation, food safety, responsible liquor service and workplace-safety procedures.
5. Monitor food and beverage service to ensure established quality, presentation, portioning, timing and customer-service standards are maintained.
6. Coordinate with culinary and beverage teams regarding orders, meal timing, dietary requirements and special requests.
7. Monitor service levels and adjust workflow and employee assignments to maintain efficient operations.
8. Respond to member and guest concerns and refer matters requiring management intervention to the appropriate manager.
9. Monitor food, beverage and service supply levels, estimate replenishment needs and communicate ordering requirements to management.
10. Maintain records relating to stock, beverage inventory, sales, wastage and service issues.
11. Ensure employees follow established food-safety, sanitation, responsible liquor service, occupational health and safety, and Club procedures.
12. Provide food and beverage service assistance, including bartending support, when required during busy periods while maintaining responsibility for shift supervision.

1. Completion of secondary school.
2. Minimum two years of experience in food and beverage service, including experience supervising, coordinating or providing shift leadership to service employees.
3. Experience in restaurant, bar, banquet, hotel, private club or comparable food service operations.
4. Experience coordinating front-of-house employees during busy service periods.
5. Working knowledge of food and beverage service procedures and standards.
6. Experience training, coaching or providing direction to service employees.
7. Knowledge of food safety, sanitation, workplace safety and responsible liquor service practices.
8. Serving It Right certification is required or must be obtained before commencing duties involving liquor service.
9. FOODSAFE certification or equivalent food-safety certification is an asset.
10. Experience using point-of-sale systems.
11. Bartending experience and knowledge of wine, cocktails and beverage service are assets.
12. Strong organizational, communication, customer-service and time-management skills.
13. Ability to supervise employees and coordinate competing service priorities.
14. Ability to work evenings, weekends, holidays and variable shifts according to operational requirements.

1. Full-time employment of 32–40 hours per week.
2. Work takes place across restaurant, bar, banquet and other food and beverage service areas in a busy hospitality environment.
3. Work involves extended periods of standing and walking.
4. Duties may involve lifting and carrying food, beverages, supplies and service equipment associated with normal food and beverage operations.

Telephone: 250-384-1151