Food and Beverage Supervisor

We’re People People. Are you?

We’re Sonesta International Hotels—the 8th largest hotel company in the U.S. (and growing fast 🚀).

With a dynamic mix of full-service and focused hotels across major cities, our diverse portfolio of owned, managed, and franchised properties means we’re everywhere our guests need us to be.

But here’s the thing—we’re not just in the business of hotels, we’re in the business of people. We bring service with passion, loyalty with purpose, and create experiences that genuinely connect—delivering quality, value, and memorable stays across 1,000+ properties in eight countries (and counting).

What this role is all about

Sonesta Emeryville is looking for the future Food and Beverage Operations Lead. This includes events, banquets and catering, the kitchen and the restaurant. The food & beverage lead role is to ensure the achievement of established food and beverage quality and guest service quality standards, departmental revenue and profit goals. Adhere to federal, state, and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

What you’ll be doing

Work Environment

• •Must be able work in a fast-paced environment.
• •Must be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• •Oversee all aspects of the daily operation of the restaurant. bar, kitchen, banquets, catering, guest satisfaction.

Physical Demands

While performing the duties of this job, the employee is regularly required to talk or listen. The employee frequently is required to stand, walk, and sit. The employee is occasionally required to use hands to finger, handle, or feel objects, tools, or controls and reach with hands and arms. The employee must occasionally lift and/or move up to 25 pounds.

Expected Hours of Work

• •Must be flexible to work variable days of the week to include weekends and holidays.
• •Must be flexible to work variable shifts (days, nights, overnights).

Education and Experience

• •Education and Experience: High school graduate, some college or equivalent preferred.
• •Must have a minimum of 1 year experience in Food and Beverage
• •Must have minimum of 2 years’ experience in managerial role.
• •Must have excellent communication skills, oral and writing.

Principle duties and responsibilities (Essential Functions) include:

Operational/Functional:

• •Direct the day-to-day activities and assignments of the restaurant, banquets and catering staff, ensure proper coverage, develop, and communicate departmental strategies and goals, and assign/prioritize work.
• •Supervises and manage day to date employee relations and expected to immediately address lack of performance, unprofessional behavior and failure to follow company policies and procedures. Alert AGM/General Manager of potentially serious issues
• •Ensure all catering and banquet events are set up to client specifications.
• •Work with meeting planners in detailing their events at the hotel.
• •Ensure all staff are properly trained in quality, service standards, and have the tools and equipment needed to effectively carry out their job functions.
• •Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints, and/or requests to ensure a high-level guest satisfaction.
• •Maintain inventories of related restaurant equipment and supplies.
• •Monitor quality of service in beverage outlets.
• •Ensure compliance with all local liquor laws, and health and sanitation regulations.
• •Be visible on the floor and assist staff as needed during busy periods.

Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work;

• •Plan and implement beverage menus.
• •Develop, implement, and maintain local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions. Monitor local competitors and industry trends. Review and approve menu design and concepts with Executive Chef. Adhere to brand standards.
• •Be involved in and/or conduct departmental and hotel training.
• •Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• •Ensure overall guest satisfaction.
• •Strong communication, organization, problem-solving, and follow-up.
• •Implement and monitor ordering and receiving program to ensure proper quantity and prices on all restaurant purchases.
• •Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, beverage, material, and equipment.
• •Maintain procedures to (1) ensure the security and proper storage of food and beverage products, inventory, and equipment, (2) ensure the security of monies, credit, and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to maximize waste and pilferage.
• •Ensure that all food and beverage equipment, including but not limited to sinks, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs.
• •Perform any other job-related duties as assigned.

Managing your Team

• •Attract, retain, and motivate the best talent.
• •Ensure team members receive proper training applicable to their position and career aspirations and in accordance with company policy and/or local laws.
• •Responsible for monitoring, measuring, and recognizing performance of team members who directly report to the role and indirect reports.
• •Support, comply and promote company initiative, policies, and guidelines.
• •Handle employee issues in a professional and timely manner by reporting them to the AGM/GM.
• •Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Rooms, Housekeeping, Maintenance, and Guest Services.

Leading with Passion

• •Responsible for ensuring success through the eyes of employees, guests, and ownership.
• •Utilize and collaborate with resources across different departments.
• •Capable of influencing employees to perform to their highest standard and establishing a trusting environment to enrich the culture.
• •Lead by example and operate with integrity and respect.
• •Inspire your team to embrace and demonstrate our values and GUEST People Standards.

Qualifications and Skills

• •A candidate for this position must possess the following applicable knowledge, skills and abilities and be able to demonstrate and provide applicable examples to support his/her competency.
• •Track record of delivering exceptional guest and client experience
• •Balances team and individual responsibilities
• •Demonstrable expertise in analysis and action taking.
• •Excellent oral and written communication
• •Excellent organization skills
• •Appropriate professional presentation and demeanor
• •Proficient in Microsoft Word, Excel, and PowerPoint. Experience working with a point of service system

Anticipated Pay Range & Additional Job Information

$35-$38.00/HR: Base pay offered may vary depending on various factors including but not limited to job related knowledge, skills, and job specific experience/overall experience.

How we reward you

At Sonesta, we know showing up for our guests starts with showing up for our people. That means supporting your health, your financial future, and everything in between.

Here’s a snapshot of what we offer:

Medical, Dental & Vision Insurance

Health Savings Account (HSA) with Company Match

401(k) Retirement Plan with Company Match

Paid Vacation & Sick Time

Paid Parental Leave

Company-Paid