Food & Beverage Supervisor

Guelph, ON
On-site
Posted Oct 13, 2026
1 position

Opens an external site

Employment type: Full-time
Experience level: Entry, Junior · 1+ years
Minimum education: High school
Apply by: Oct 7, 2027
Posting language: English
Working hours: 40 hours per week

Job summary

The supervisor leads banquet and front-of-house staff to ensure seamless event execution while providing operational support in the restaurant. They are responsible for maintaining high standards of food quality, safety compliance, and guest satisfaction through effective team management and administrative oversight.

Job details

Pay Range CAD $24.05 - CAD $25.00 /Hr. Job Description About the Role The Food & Beverage Supervisor plays a pivotal role with a primary focus on banquet operations, leading a dedicated team, and successfully executing events, meetings, and functions. This position is responsible for overseeing daily front-of-house activities, managing staff performance, and delivering exceptional customer service to create a welcoming experience. Additionally, a secondary yet crucial role involves overlapping into the restaurant operations to support restaurant service, seamless guest experiences, and cross-departmental coordination. The supervisor will coordinate with kitchen and management teams to maintain high standards of food quality, cleanliness, and safety compliance. Ultimately, the F&B Supervisor contributes to the overall success and reputation of our hotel by fostering a positive work environment and ensuring guest satisfaction. Minimum Qualifications High school diploma or equivalent. Minimum of 1 year of experience in a supervisory role within banquets, restaurants, or the broader hospitality industry. Strong knowledge of food safety and sanitation regulations. Excellent communication and interpersonal skills. Ability to work flexible hours, including early mornings, evenings, weekends, and holidays to support banquet event schedules and restaurant shifts. Preferred Qualifications Education: Associate’s degree or higher in Hospitality Management or a related field. Experience: Experience working in fine dining, upscale banquet settings, or high-volume conference environments. Leadership: Demonstrated leadership skills with a focus on team development and customer service excellence. Certifications: Certification in food safety (e.g., ServSafe). Technical Proficiency: Hands-on experience and knowledge in CI/TY and OPERA property management systems, as well as MICROS POS and EMC (Enterprise Management Console). Key Responsibilities Banquet & Event Leadership: Lead, supervise, and coordinate the activities of banquet and front-of-house staff to ensure seamless execution of events, meetings, and banquets. Restaurant Operational Overlap: Provide active supervisory coverage and operational overlap within the restaurant during peak periods to maintain service standards. Systems Management: Utilize CI/TY and OPERA for event bookings, group coordination, and operational tracking, alongside managing MICROS POS and EMC settings for efficient ordering and reporting. Guest Relations: Monitor customer interactions promptly and address any issues or concerns to maintain high levels of guest satisfaction. Team Development: Assist in staff scheduling, training, and performance evaluations to build a motivated, skilled team across both banquet and restaurant operations. Cross-Functional Collaboration: Collaborate closely with the culinary and management teams to ensure timely communication and precise event execution. Safety & Compliance: Maintain compliance with health, safety, and sanitation standards throughout all banquet and restaurant spaces. Inventory & Administrative: Manage inventory, equipment, and supplies to support daily operations, minimize waste, and prepare shift performance reports for management review. Skills Leadership & Communication: Guides and motivates front-of-house and banquet teams effectively, ensuring clarity of roles and standards. Systems & Technical Acumen: Proficient in property and event management software including CI/TY and OPERA, as well as point-of-sale systems like MICROS POS and EMC. Organization & Logistics: Essential for coordinating large-scale banquet setups, overlapping restaurant shifts, schedules, and inventory. Problem-Solving: Swiftly addresses guest concerns, event day adjustments, and operational challenges. Safety & Compliance: Thorough knowledge of food safety standards to maintain a secure environment. Amazing Benefits At A Glance Culture: Team Driven and Values Based Culture Insurance: Medical/Dental/Vision Compensation & Time Off: Vacation & Holiday Pay, Same-day pay available Support & Growth: Employee Assistance Program, Career Growth Opportunities / Manager Training Program Perks & Discounts: Reduced Room Rates throughout the portfolio, Third Party Perks (Movie Tickets, Attractions, Other), Employee discount

What you’ll do

Requirements

Candidates must have a high school diploma and at least one year of supervisory experience in the hospitality industry. Proficiency in food safety standards and property management systems is required, with a preference for those holding an associate degree or higher.