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Food and Beverage Supervisor

Benchmark Hawks Cay Resort

This is a Contract position in Duck Key, FL posted July 31, 2021.

Benchmark’s company culture is central to our management philosophy. The company’s stated purpose is “to provide an entrepreneurial environment where determined people dare to create, share, and build futures.

To be the “benchmark” by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey.

Job Description Summary:

The main responsibility for this position is to provide Great Service, Great Stay for all our guest during their dining experience. This is accomplished by Teamwork between all FOH and BOH Crew.

Job Description:

  • Supervises restaurant crew. Assigns work stations to crew, giving consideration to seniority and merit in selecting service to VIP customers. Trains or supervises training of restaurant crew in performance of their duties. Directs and coordinates their activities in the service to our guests.
  • Takes reservations, if applicable. Greets guests in a friendly, courteous manner and escorts them to a table. Continuously studies and monitors work stations of various servers so that he/she will know where the next guest(s) can be seated to get quickest possible service. Opens menus (and wine lists, if applicable) and places them in front of guests. When necessary, directs servers and server assistants to clean tables and assists to set-up or reset areas. Schedules break periods for crew.
  • Engages with guest and is on the restaurant floor at all times during service touching tables, assisting where needed to ensure guest have an outstanding dining experience.
  • Maintains supplies and equipment needed for service. Continually checks stocks of supplies such as condiments, table linen, dishes, silver, glassware, china and other items needed to assure smooth dining room service.
  • Assists F&B manager by performing duties ordinarily assigned to him/her, such as the scheduling of crew. Must keep alert to special events. May be asked to sit in on job interviews and crew coaching and counseling. Maintains records pertaining to dining room operations for the shift end recap.
  • Assigns side work and clean-up duties to staff in accordance with daily needs of the restaurant.
  • Conducts daily walk through dining room, making recommendations to the manager for corrections, repairs, cleanliness concerns and improvements if needed.
  • Conducts daily line up meetings with crew to inspect crew appearance before service. Discuss specials, safety topic, guest inhouse/VIP, reservations on the books, daily training topic. Attends weekly F&B meetings if working.
  • Responsible for checking out all crew before they leave, to ensure all side work is completed and collect and review server checkout reports. Complete final walk though and lock up.
  • Review staffing for next day taking into account the 3 day forecast and weather conditions.
  • Familiar with food allergens and handles any guest with food allergies with a high sense of urgency.
  • Performs opening and closing (side work) duties as assigned by manager and supervises weekly cleaning duties.
  • Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.


Must be passionate about the hospitality business and posses a pleasant personality

Must meet appearance standards as outlined in our Crew Guide

Must be able to read, write and clearly communicate in English.

Prior food service experience and at least 1 year of supervisory experience is a must. All applicants will be evaluated for hire based on their knowledge of food and beverage service in conjunction with the quality and high level of service to be provided.

Ability to establish and maintain effective working relationships with other Crew

Must obtain Safe Serve certification within 30 days of hire and go through Alcohol Compliance training quarterly.

Must be willing to work outdoors as needed in and out of the sun and should be prepared to deal with the Florida heat.

Ability to use point of sale computer.

Ability to be a leader, work well with others, be able to train crew. Able to multi-task, take direction and adapt to changing needs and at times stressful work environment.

  • Be familiar with job hazards for your area and puts safety first.

Provide other services and duties as requested by your immediate supervisor or your department head.