Pyramid Global Hospitality
Overview
Welcome to Pyramid Global Hospitality, where people come first. Pyramid Global Hospitality offers a range of benefits, ongoing training and development opportunities, and a supportive work environment across 230+ properties worldwide. This description reflects a role at Hotel Flor Tampa Downtown, Tapestry Collection by Hilton, and outlines the expectations for a Food & Beverage Supervisor in our restaurant and banquet operations.
Job Summary Job details provided for property-specific information (e.g., resort marketing details, sign-on bonus, property-specific benefits, etc.).
Job Overview The Food & Beverage Supervisor plays a key leadership role in overseeing daily operations of the Restaurant and, when necessary, Banquets. Provides operational coverage and leadership support based on business demands, with possible Manager on Duty (MOD) coverage during high-volume events. Ensures a seamless and exceptional guest experience across all food and beverage operations, upholds service and presentation standards, and supports Front of House (FOH) and Back of House (BOH) teams in executing flawless events and restaurant service. A proactive leader is required to manage staff, organize event logistics, and maintain hospitality excellence.
Reports To Restaurant Manager & Director of Operations
Supervises Restaurant and Banquet FOH Teams
Work Environment Dynamic, fast-paced hospitality environment with interaction across departments. Exposure to variable temperatures (indoor/outdoor), food and beverage service areas, and high-volume event settings. Physical stamina and attention to detail are essential, as is the ability to multitask under pressure.
Qualifications Essential:
Minimum of two years of supervisory or management experience in a full-service restaurant or event operations environment
Proven experience in cash handling and reconciliation
High school diploma or equivalent education
Preferred:
Degree or certification in Hospitality Management, Food & Beverage Management, or related field
Proficiency in Microsoft Office Suite (Excel, Word, Outlook)
Familiarity with POS systems and BEO (Banquet Event Order) execution
Physical Requirements
Ability to lift and carry 45–65 lbs
Extended periods of standing, walking, bending, and moving between event spaces
Must be able to navigate stairs and various event setups
Primary Duties & Responsibilities Guest Experience & Service Excellence
Lead daily restaurant operations to ensure exceptional guest satisfaction and adherence to brand standards.
Greet and engage guests with warmth and professionalism, resolving concerns promptly and discreetly.
Maintain a visible floor presence during service, monitor table flow, service timing, and guest interactions.
Ensure every guest receives consistent, high-quality service reflective of a luxury hospitality environment.
Coordinate with culinary and bar teams to ensure seamless delivery of food and beverage experiences.
Team Leadership & Development
Supervise, motivate, and support the FOH team (servers, hosts, bartenders).
Conduct pre-shift meetings to communicate specials, updates, and service expectations.
Provide hands-on coaching, training, and feedback to enhance team performance and service consistency.
Assist in onboarding and training new staff members, ensuring they embody brand culture and service standards.
Promote a culture of accountability, teamwork, and guest-first focus.
Operational Management
Oversee daily opening and closing procedures, ensuring readiness, cleanliness, and organization of the dining room.
Manage floor assignments and adjust staffing based on business levels and reservations.
Ensure side work and service stations are maintained to operational standards throughout the shift.
Monitor service pacing, kitchen communication, and order accuracy to optimize guest flow and experience.
Conduct end-of-shift reports and handoffs to management as needed.
Financial & Administrative Responsibilities
Manage daily cash handling, check reconciliation, and POS accuracy.
Monitor labor costs and assist in scheduling based on forecasted business volumes.
Control operating supplies, breakage, and waste to maintain budget goals.
Participate in inventory counts and communicate shortages or maintenance needs promptly.
Quality & Compliance
Ensure compliance with health, safety, and sanitation standards per local and brand regulations.
Maintain restaurant presentation and ambiance to align with brand image and guest expectations.
Adhere to proper uniform, grooming, and service etiquette standards.
Conduct routine inspections of dining and service areas to ensure readiness for inspections and tours.
Collaboration & Communication
Coordinate with the Executive Chef, Bar Manager, and F&B leadership to align on service standards and event needs.
Communicate effectively between shifts to ensure continuity of service.
Coordinate with banquet and room service teams when shared staff or space impacts restaurant operations.
Attend management meetings and provide operational feedback and improvement ideas.
Guest Recovery & Brand Representation
Respond to guest feedback and complaints with professionalism and empathy, ensuring timely resolution.
Empower staff to make service recovery gestures within guidelines.
Represent the restaurant and hotel with poise, professionalism, and brand-aligned demeanor.
Secondary Responsibilities
Oversee daily operations of Banquets and Restaurant service to ensure seamless execution of events as directed by the Director of Operations.
Serve as on-duty point of contact for all guest-facing F&B operations, ensuring service excellence and prompt issue resolution.
Coordinate with BOH to plan, organize, and execute events per BEO specifications.
Prepare and distribute event checklists, opening/closing duty lists, and staff assignments.
Issue and reconcile events and restaurant cash banks; ensure proper documentation and security of funds.
Conduct pre-event briefings, post-event reviews, and communicate updates to leadership.
Ensure all event spaces remain clean, organized, and ready for tours or next-use setup.
Approve banquet team timecards and assist with scheduling based on business needs.
Support linen inventory and ordering, and ensure all bar setups meet BEO and brand standards.
Uphold all company policies, safety procedures, and service standards consistently.
Leadership Competencies
Strong leadership presence and communication skills
Ability to coach, train, and motivate team members toward continuous improvement
Attention to detail and organizational ability
Professional judgment and problem-solving under pressure
Commitment to upholding the property’s brand standards and guest satisfaction goals
Standard Specifications
The requirements outline the minimum levels of knowledge, skills, and abilities necessary to perform this position successfully. Management reserves the right to assign or modify responsibilities as business needs evolve. This document does not constitute a contract of employment and does not alter the at-will employment relationship.
What are we looking for?
Compensation
$20
$22
Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
Actual compensation packages are based on a wide array of factors unique to each candidate.
Seniority level Mid-Senior level
Employment type Contract
Job function Management Industries: Hospitality
#J-18808-Ljbffr
Job Summary Job details provided for property-specific information (e.g., resort marketing details, sign-on bonus, property-specific benefits, etc.).
Job Overview The Food & Beverage Supervisor plays a key leadership role in overseeing daily operations of the Restaurant and, when necessary, Banquets. Provides operational coverage and leadership support based on business demands, with possible Manager on Duty (MOD) coverage during high-volume events. Ensures a seamless and exceptional guest experience across all food and beverage operations, upholds service and presentation standards, and supports Front of House (FOH) and Back of House (BOH) teams in executing flawless events and restaurant service. A proactive leader is required to manage staff, organize event logistics, and maintain hospitality excellence.
Reports To Restaurant Manager & Director of Operations
Supervises Restaurant and Banquet FOH Teams
Work Environment Dynamic, fast-paced hospitality environment with interaction across departments. Exposure to variable temperatures (indoor/outdoor), food and beverage service areas, and high-volume event settings. Physical stamina and attention to detail are essential, as is the ability to multitask under pressure.
Qualifications Essential:
Minimum of two years of supervisory or management experience in a full-service restaurant or event operations environment
Proven experience in cash handling and reconciliation
High school diploma or equivalent education
Preferred:
Degree or certification in Hospitality Management, Food & Beverage Management, or related field
Proficiency in Microsoft Office Suite (Excel, Word, Outlook)
Familiarity with POS systems and BEO (Banquet Event Order) execution
Physical Requirements
Ability to lift and carry 45–65 lbs
Extended periods of standing, walking, bending, and moving between event spaces
Must be able to navigate stairs and various event setups
Primary Duties & Responsibilities Guest Experience & Service Excellence
Lead daily restaurant operations to ensure exceptional guest satisfaction and adherence to brand standards.
Greet and engage guests with warmth and professionalism, resolving concerns promptly and discreetly.
Maintain a visible floor presence during service, monitor table flow, service timing, and guest interactions.
Ensure every guest receives consistent, high-quality service reflective of a luxury hospitality environment.
Coordinate with culinary and bar teams to ensure seamless delivery of food and beverage experiences.
Team Leadership & Development
Supervise, motivate, and support the FOH team (servers, hosts, bartenders).
Conduct pre-shift meetings to communicate specials, updates, and service expectations.
Provide hands-on coaching, training, and feedback to enhance team performance and service consistency.
Assist in onboarding and training new staff members, ensuring they embody brand culture and service standards.
Promote a culture of accountability, teamwork, and guest-first focus.
Operational Management
Oversee daily opening and closing procedures, ensuring readiness, cleanliness, and organization of the dining room.
Manage floor assignments and adjust staffing based on business levels and reservations.
Ensure side work and service stations are maintained to operational standards throughout the shift.
Monitor service pacing, kitchen communication, and order accuracy to optimize guest flow and experience.
Conduct end-of-shift reports and handoffs to management as needed.
Financial & Administrative Responsibilities
Manage daily cash handling, check reconciliation, and POS accuracy.
Monitor labor costs and assist in scheduling based on forecasted business volumes.
Control operating supplies, breakage, and waste to maintain budget goals.
Participate in inventory counts and communicate shortages or maintenance needs promptly.
Quality & Compliance
Ensure compliance with health, safety, and sanitation standards per local and brand regulations.
Maintain restaurant presentation and ambiance to align with brand image and guest expectations.
Adhere to proper uniform, grooming, and service etiquette standards.
Conduct routine inspections of dining and service areas to ensure readiness for inspections and tours.
Collaboration & Communication
Coordinate with the Executive Chef, Bar Manager, and F&B leadership to align on service standards and event needs.
Communicate effectively between shifts to ensure continuity of service.
Coordinate with banquet and room service teams when shared staff or space impacts restaurant operations.
Attend management meetings and provide operational feedback and improvement ideas.
Guest Recovery & Brand Representation
Respond to guest feedback and complaints with professionalism and empathy, ensuring timely resolution.
Empower staff to make service recovery gestures within guidelines.
Represent the restaurant and hotel with poise, professionalism, and brand-aligned demeanor.
Secondary Responsibilities
Oversee daily operations of Banquets and Restaurant service to ensure seamless execution of events as directed by the Director of Operations.
Serve as on-duty point of contact for all guest-facing F&B operations, ensuring service excellence and prompt issue resolution.
Coordinate with BOH to plan, organize, and execute events per BEO specifications.
Prepare and distribute event checklists, opening/closing duty lists, and staff assignments.
Issue and reconcile events and restaurant cash banks; ensure proper documentation and security of funds.
Conduct pre-event briefings, post-event reviews, and communicate updates to leadership.
Ensure all event spaces remain clean, organized, and ready for tours or next-use setup.
Approve banquet team timecards and assist with scheduling based on business needs.
Support linen inventory and ordering, and ensure all bar setups meet BEO and brand standards.
Uphold all company policies, safety procedures, and service standards consistently.
Leadership Competencies
Strong leadership presence and communication skills
Ability to coach, train, and motivate team members toward continuous improvement
Attention to detail and organizational ability
Professional judgment and problem-solving under pressure
Commitment to upholding the property’s brand standards and guest satisfaction goals
Standard Specifications
The requirements outline the minimum levels of knowledge, skills, and abilities necessary to perform this position successfully. Management reserves the right to assign or modify responsibilities as business needs evolve. This document does not constitute a contract of employment and does not alter the at-will employment relationship.
What are we looking for?
Compensation
$20
$22
Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
Actual compensation packages are based on a wide array of factors unique to each candidate.
Seniority level Mid-Senior level
Employment type Contract
Job function Management Industries: Hospitality
#J-18808-Ljbffr