Front of House Supervisor at Island Hospitality Management

Philadelphia, Pennsylvania, United States -

Full Time

Start Date

Immediate

Expiry Date

31 Aug, 26

Salary

17.0

Posted On

02 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Beverage Operations Management, Banquet Execution, Staff Supervision, Event Coordination, Guest Service, Inventory Management, Labor Cost Monitoring, BEO Execution, Alcohol Service Compliance, Training and Coaching, Cash Handling, Scheduling

Industry

Hospitality

Description

Description The Front of House Supervisor serves as the primary leader for all Front of House beverage operations and banquet event execution for both Aloft Philadelphia Airport and Four Points by Sheraton Philadelphia Airport. This position is responsible for overseeing restaurant bartenders, banquet bartenders, banquet servers, and event setups to ensure exceptional guest service, operational efficiency, and successful event execution. The Lead Bartender/Banquet Captain acts as the on-site leader for all banquet functions, coordinating event setup, beverage service, staffing, and guest interactions. This role oversees all banquet operations except food preparation and kitchen production and serves as the liaison between the Food & Beverage team, Sales Department, and hotel leadership. Duties and Responsibilities Lead and supervise all Front of House beverage operations, including restaurant bartenders, banquet bartenders, banquet servers, and event support staff. Oversee all banquet functions from setup through breakdown, ensuring events are executed according to Banquet Event Orders (BEOs), hotel standards, and client expectations. Coordinate banquet room setups, including tables, chairs, linens, bars, audiovisual equipment, and event materials. Serve as the primary point of contact during banquet and catering events, addressing guest and client needs and resolving service concerns. Ensure exceptional guest service standards are maintained throughout restaurant and banquet operations. Schedule, train, coach, and develop Front of House and banquet team members. Conduct pre-shift meetings and communicate daily event and operational expectations. Oversee all beverage operations, including inventory management, ordering, liquor controls, and responsible alcohol service compliance. Monitor labor costs, staffing levels, and operational efficiency while maintaining service standards. Ensure compliance with company policies, health and safety regulations, sanitation standards, and Pennsylvania liquor laws. Collaborate with the Sales, Catering, and Food & Beverage teams to ensure successful execution of meetings, social events, and special functions. Assist with cash handling procedures, beverage revenue tracking, inventory counts, and operational reporting. Maintain a clean, organized, and professional environment throughout all restaurant, bar, and banquet areas. Perform other duties as assigned to support the operational needs of Aloft Philadelphia Airport and Four Points by Sheraton Philadelphia Airport. Requirements Job Requirements Required Qualifications High School Diploma or GED required. Minimum of three (3) years of bartending experience. Minimum of two (2) years of banquet, catering, or event leadership experience. Previous supervisory or lead experience within Food & Beverage operations. Experience reading and executing Banquet Event Orders (BEOs). Strong knowledge of banquet setup procedures and event execution. Strong knowledge of alcoholic beverages, cocktails, wine, and beer service. Ability to lead multiple teams and events simultaneously. Must be at least 21 years of age. Preferred Qualifications Hotel Food & Beverage experience preferred. Marriott brand experience preferred. Previous Banquet Captain experience strongly preferred. Experience managing large-scale events and corporate functions. Knowledge of inventory management and beverage cost controls.

Responsibilities

Lead all Front of House beverage operations and banquet event execution for two hotel properties. Oversee staffing, event setup, and guest service while coordinating between the F&B team and hotel leadership.