SCHEDULE
Primary Shift Schedule:
· To be determined
· Includes weekdays, weekends and holidays
· Schedule & hours are subject to change based on the needs of the business including occupancies, vacation coverage, short staffed situations & peak periods
POSITION SUMMARY
Summary: The Food & Beverage Supervisor is responsible for leading day-to-day service operations, supporting team performance, and delivering consistent guest experiences during all service periods.
Leadership Expectations
· Act like an owner — protect the guest experience, service standards, and team environment during each shift
· Lead by example — demonstrate strong service, professionalism, and work ethic on the floor
· Balance doer and leader roles — actively support operations while guiding and coaching the team
· Drive performance through clarity and accountability — ensure team members understand expectations and standards
· Make decisions in the moment — use judgment to solve guest and operational issues quickly
· Address issues directly and promptly — resolve service breakdowns and team challenges in real time
· Follow systems and reinforce standards — ensure consistency in service, procedures, and execution
KEY DUTIES AND RESPONSIBILITIES
1. Guest Experience & Service Excellence
· Warm & Inviting Atmosphere – Ensure all guests receive a friendly welcome and professional service across the restaurant, lounge, and banquets.
· Service Oversight – Supervise daily operations, ensuring high service standards and guest satisfaction.
· Guest Relations – Address and resolve guest complaints or special requests promptly and effectively.
· Responsible Alcohol Service – Uphold AGLC policies, ensuring safe and professional beverage service.
· Ambiance & Comfort – Maintain optimal lighting, music, and temperature settings for guest comfort.
2. Team Leadership & On-the-Floor Supervision
· Real-Time Coaching – Guide, support, and mentor staff during service.
· Shift Supervision – Oversee daily service execution, ensuring smooth transitions between restaurant, lounge, and banquets.
· Training & Development – Reinforce service and beverage standards through hands-on coaching.
3. Operational Efficiency & Support
· Multi-Outlet Support – Assist with restaurant, lounge, and banquet operations, stepping into front-line roles as needed.
· Banquet & Event Execution – Oversee room setup, service execution, and post-event breakdown.
· Stock & Inventory Management – Monitor and replenish bar, banquet, and restaurant supplies.
4. Quality & Presentation Standards
· Food & Beverage Oversight – Ensure consistent presentation, portion control, and quality standards.
· Cleanliness & Sanitation – Maintain high standards of hygiene and organization in all service areas.
5. Financial Stewardship & Cost Control
· Inventory Control – Track beverage, food, and supply usage to minimize waste and manage costs.
· Gaming & Lounge Revenue Growth – Assist in VLT promotions, responsible alcohol service, security, and maintenance.
6. Duty Management Responsibilities
· Safety & Security – Support emergency procedures and ensure a safe environment for guests and staff.
· Facility Oversight – Monitor building and system maintenance, including lighting and HVAC adjustments.
· Guest Support – Provide assistance across departments to ensure smooth hotel operations.
· Incident Resolution – Handle guest complaints, special requests, and on-the-spot problem-solving.
7. Communication & Collaboration
· Cross-Department Coordination – Work closely with kitchen, front desk, and banquet teams for seamless operations.
· Pre-Shift Briefings – Communicate daily service goals, promotions, and key details to the team.
KEY METRICS FOR SUCCESS
- Guest satisfaction scores (F&B / service experience)
- Service speed and table turn efficiency
- Shift execution and readiness
- Accuracy of orders and cash handling
- Cleanliness and presentation standards
- Team engagement and shift performance
- Adherence to service standards and procedures
WORKING CONDITIONS AND REQUIREMENTS
This position requires extended periods of standing, walking, and active floor supervision in a fast-paced, guest-facing environment
- Must be available to work a flexible schedule, including mornings, evenings, weekends, and holidays based on operational needs
- Requires hands-on involvement during service periods, including supporting team members, interacting with guests, and ensuring service standards are maintained
- Must be capable of lifting, carrying, and moving items up to 20–25 kg (45–55 lbs) (trays, kegs, supplies, etc.)
- Exposure to a busy restaurant, bar, or banquet environment, including noise, heat, and high-volume service periods
- Strong communication, teamwork, and problem-solving skills are essential to support staff, resolve guest concerns, and maintain smooth operations
- Ability to manage multiple priorities and remain composed under pressure during peak service times
- Proficient in the use of POS systems and basic computer applications (Word, Excel, Teams)
- Basic understanding of food & beverage operations, service standards, and cash handling procedures
- Requires the ability to work both independently and as part of a team, follow direction from leadership, and demonstrate accountability in day-to-day operations
- Must demonstrate a strong work ethic and ownership mindset, supporting team performance and delivering a consistent guest experience
Job Types: Permanent, Full-time
Pay: $17.00-$18.00 per hour
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- Life insurance
- On-site parking
Flexible language requirement:
Work Location: In person
