Food & Beverage Supervisor at Proper Hospitality LLC – Culver City, California

The Culver Hotel is where classic charm meets contemporary elegance, where history is reimagined, and classic is cool. A 1924 National Landmark, our boutique hotel blends artful design with a European ambiance, offering a timeless yet vibrant destination for travelers and locals alike. With 46 vintage-inspired guest rooms, a thoughtfully curated restaurant, and a dynamic culinary and beverage program, we create unforgettable experiences that celebrate the art of hospitality.

Job Summary:

The Food & Beverage Supervisor is responsible for overseeing the daily operations of food and beverage outlets within the hotel. This role involves managing the front-of-house team, ensuring high service standards, and maintaining the quality and consistency of food and beverage offerings. The Food & Beverage Supervisor will collaborate with the Food & Beverage Manager, kitchen staff, and other departments to ensure smooth service operations and guest satisfaction while maintaining cost efficiency and safety standards.

Essential Job Duties and Responsibilities

• Staff Supervision & Leadership:
  1. Lead and supervise food and beverage service staff, ensuring all duties are carried out efficiently and with attention to detail.
  2. Manage staff schedules and assignments, adjusting coverage to meet service needs during peak and off-peak periods.
  3. Train, mentor, and evaluate staff to ensure they understand and consistently adhere to service standards, company policies, and safety protocols.
  4. Provide coaching and feedback to staff, identifying areas for improvement and offering developmental opportunities.
  5. Maintain a positive and productive team environment, encouraging teamwork and a high level of professionalism.
• Guest Service & Satisfaction:
  1. Ensure that all guests receive exceptional service, proactively addressing guest needs and requests.
  2. Respond promptly to guest complaints or concerns, ensuring resolutions are in line with company standards and guest satisfaction.
  3. Regularly interact with guests to solicit feedback on their dining experience and to gather insights for continuous improvement.
  4. Monitor service flow, ensuring that orders are processed and delivered in a timely manner and that guests' expectations are met or exceeded.
• Operational Management:
  1. Oversee the daily operations of food and beverage service areas, ensuring smooth service execution, from setup to breakdown.
  2. Ensure service areas (dining rooms, bars, banquet halls) are clean, organized, and properly stocked before and during service.
  3. Collaborate with the kitchen and bar staff to ensure food and beverages are served according to guest preferences and dietary requirements.
  4. Ensure all food and beverages are served at the correct temperature and with the correct presentation.
  5. Monitor the flow of service, adjusting as necessary to accommodate changes in guest volume or unexpected delays.
• Inventory & Stock Management:
  1. Oversee inventory levels of food, beverages, and supplies in the service areas, ensuring appropriate stock for daily operations.
  2. Assist in the ordering process, ensuring that inventory is sufficient to meet demand while preventing overstocking.
  3. Monitor usage to ensure minimal waste and optimize resource management, while adhering to budgetary constraints.
  4. Conduct regular stock checks and maintain accurate records of inventory movements.
• Health & Safety Compliance:
  1. Ensure compliance with all local, state, and federal health and safety regulations, including proper food handling, storage, and sanitation practices.
  2. Conduct routine checks to ensure all food and beverage service areas meet hygiene standards.
  3. Ensure that all staff members are following health and safety protocols, including proper uniform and personal hygiene standards.
  4. Ensure that service equipment is in proper working condition and maintained regularly.
• Event & Special Function Coordination:
  1. Work closely with the Food & Beverage Manager and event coordinators to ensure successful execution of special events, banquets, and group bookings.
  2. Coordinate food and beverage service timing with kitchen and banquet staff to ensure seamless delivery during events.
  3. Assist in preparing for large events, such as buffets or banquets, ensuring that service staff is trained and organized for the event.
  4. Manage on-the-day logistics for events, ensuring that all guest needs are met and that food service is efficient and timely.
• Financial Management & Cost Control:
  1. Assist in managing food and beverage department costs, including labor and inventory control, ensuring profitability while maintaining service quality.
  2. Monitor waste, ensuring portion control is adhered to and that food is served efficiently to minimize losses.
  3. Support the Food & Beverage Manager in developing and adjusting pricing strategies, menu offerings, and promotions to drive revenue.
  4. Maintain accurate records of sales, inventory, and daily operations, reporting any discrepancies to management.

Education and/or Experience

• High school diploma or equivalent required; degree or certification in Hospitality Management or a related field preferred.
• Minimum of 2 years of experience in food and beverage service, with at least 1 year in a supervisory role.
• Experience in hotel or high-volume restaurant settings preferred.
• Knowledge of food safety, health regulations, and customer service standards.
• Experience with point-of-sale (POS) systems, scheduling software, and inventory control.

Skills/Specialized Knowledge

• Strong leadership skills with the ability to motivate, train, and develop a diverse team.
• Excellent communication and interpersonal skills, with the ability to engage with both staff and guests effectively.
• Ability to manage multiple tasks in a fast-paced environment while maintaining attention to detail.
• Knowledge of food and beverage preparation and service standards, as well as an understanding of common dietary needs and restrictions.
• Proficiency in managing inventories and controlling food and labor costs.
• Strong problem-solving skills with the ability to adapt to changing circumstances quickly.

Physical Demands

• Ability to stand and walk for extended periods during service hours.
• Ability to lift and carry up to [specified weight] (e.g., trays, boxes, and supplies).
• Ability to work in a fast-paced environment, including evenings, weekends, and holidays based on operational needs.
• Occasional bending, stooping, and reaching to perform tasks or manage inventory.

Company Overview

Proper Hospitality is a diverse team of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: there is a right way to do things, and anything less just isn’t proper. We are seeking the best of the best—both within and outside the industry—to join us in building a new kind of lifestyle hospitality company, inspired by a centuries-old tradition. Our work is challenging and fast-paced, but above all, it is rewarding.

To achieve our vision—to inspire and transport people—we seek like-minded candidates who embody our ethos, The Pillars of Proper:

• Care Proper: We are natural and gracious hosts to all.
• Achieve Proper: We are committed to excellence.
• Imagine Proper: We are resourceful.
• Present Proper: We have an appreciation for style and culture.

Proper Hospitality is an equal-opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state-protected category.

We also consider qualified applicants with criminal histories in accordance with local Fair Chance Hiring Ordinances