F&B Supervisor -
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Before you apply
LocationBend, OR, US
Work modeon-site
Typefull-time
SeniorityLead
DepartmentFood and Beverage
Company size1,001–5,000 people
PostedOct 21, 2026 · 2w ago
Verified live3d ago
At a glanceSummarised by Seekless from the posting.
Previous restaurant or food and beverage experience required
Must possess or obtain a valid OLCC Service Permit and Oregon Food Handler Card
Ability to work in a busy restaurant environment with frequent guest and team member interaction
Acts with responsibility towards all company property, supplies and equipment
Previous supervisory or leadership experience preferred
High school diploma or equivalent preferred
Must be a United States citizen or possess a valid work permit
Ability to work flexible schedules, including weekends, holidays, and evenings as needed
Ability to stand and walk for extended periods
Ability to frequently bend, reach, and move throughout the restaurant
Ability to lift and carry supplies and equipment weighing up to 25 pounds, with or without reasonable accommodation
Follow all company policies, health regulations, sanitation standards, and safety procedures
Team members must communicate any workplace accident/incident to a leader within 24 hours of the event
Overview
Amaterra Kitchen & Social Club offers a vibrant, upscale dining and social experience focused on exceptional hospitality, quality food and beverages, and meaningful guest connections. Team members are expected to contribute to a culture of professionalism, collaboration, and service excellence.
SUMMARY:
The Food & Beverage Supervisor is responsible for supporting the daily operations of Amaterra Kitchen & Social Club, ensuring exceptional guest service, consistent food and beverage quality, and efficient restaurant operations. This position provides hands-on leadership to front-of-house team members, supports training and development, and helps maintain service standards, sanitation requirements, and operational procedures.
The ideal candidate is a service-oriented leader who thrives in a fast-paced environment, leads by example, and creates a welcoming experience for guests and team members.
Responsibilities
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Oversee daily restaurant operations, including opening and closing procedures, dining room readiness, and service execution.
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Supervise, coach, and support front-of-house team members to ensure consistent, high-quality guest service.
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Lead pre-shift meetings and communicate daily specials, menu updates, reservations, and service expectations.
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Address guest concerns promptly and professionally, escalating issues to management when appropriate.
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Monitor staffing levels, assist with scheduling and shift assignments, and support effective labor management.
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Ensure team members follow established service standards, cash-handling procedures, and point-of-sale (POS) requirements.
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Collaborate with kitchen leadership to coordinate food preparation, order timing, and communication between front- and back-of-house teams.
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Support training, onboarding, and ongoing development of restaurant team members.
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Monitor inventory levels and assist with ordering, receiving, and proper storage of food, beverage, and service supplies.
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Ensure compliance with food safety, sanitation, workplace safety, and applicable state and local regulations.
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Maintain cleanliness, organization, and proper presentation of the dining room, bar, and service areas.
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Assist management with monitoring sales, labor costs, guest feedback, and other operational performance measures.
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Promote teamwork, accountability, and a positive work environment consistent with company standards.
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Perform other related duties as assigned.
Qualifications
GENERAL JOB EXPECTATIONS:
•
Follow all company policies, health regulations, sanitation standards, and safety procedures.
•
Previous restaurant or food and beverage experience required.
•
Previous supervisory or leadership experience preferred.
•
Team members must communicate any workplace accident/incident to a leader within 24 hours of the event.
•
Acts with responsibility towards all company property, supplies and equipment.
QUALIFICATIONS:
•
High school diploma or equivalent preferred.
•
Must be a United States citizen or possess a valid work permit.
•
Ability to work flexible schedules, including weekends, holidays, and evenings as needed.
•
Previous restaurant or food and beverage experience required.
•
Previous supervisory or leadership experience preferred.
•
Must possess or obtain a valid OLCC Service Permit and Oregon Food Handler Card.
WORKING CONDITIONS:
•
Ability to stand and walk for extended periods.
•
Ability to frequently bend, reach, and move throughout the restaurant.
•
Ability to lift and carry supplies and equipment weighing up to 25 pounds, with or without reasonable accommodation.
•
Ability to work in a busy restaurant environment with frequent guest and team member interaction.