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 rapid-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

Work Location: In person

📌 Food and Beverage Supervisor (Camrose)
🏢 Best Western Plus Rose Country Hotel
📍 Camrose