The Bar & Restaurant Supervisor plays a critical role in delivering exceptional service within a dynamic
conference center environment. This position supports the Food & Beverage leadership team by
overseeing daily operations, ensuring seamless service for both transient guests and large group
functions, and maintaining high standards of hospitality and professionalism.
Supervise daily operations of the bar and restaurant, ensuring efficiency and consistency during
high-volume service periods.
· Coordinate with banquet and catering teams to support group dining and conference-related
events.
· Ensure compliance with health, safety, and sanitation standards in accordance with local and
corporate policies.
Guest Experience
· Maintain a strong floor presence to engage with guests, resolve issues, and ensure satisfaction.
· Uphold service standards and ensure staff deliver a polished, professional experience aligned
with conference center expectations.
· Handle guest feedback and complaints with discretion and professionalism.
Team Leadership
· Assist in recruiting, training, and mentoring front-of-house staff.
· Lead pre-shift huddles to communicate daily goals, group schedules, safety moments, and
service expectations.
· Foster a culture of accountability, teamwork, and continuous improvement.
Inventory & Financial Support
· Monitor inventory levels and assist with ordering supplies, beverages, and equipment. · Support cost control efforts, including labor management and waste reduction. · Assist with cash handling, POS reconciliation, and daily reporting. Collaboration & Communication · Liaise with kitchen, banquet, and conference services teams to ensure coordinated service delivery. Participate in inter-departmental meetings and contribute to operational planning and guest service strategies and insights
At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.
Minimum 2 years of supervisory experience in a hospitality or conference center setting.
· Strong leadership and organizational skills, with the ability to manage multiple priorities.
· Excellent communication and interpersonal abilities.
· Knowledge of food and beverage operations, including bar service, alcohol compliance, and
group dining logistics.
· Familiarity with POS systems and basic financial reporting.
· ServSafe or equivalent certification preferred.
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