Service Supervisor- Food & Beverage at The Mayton – Cary, North Carolina

REPORTS TO: Director of Food & Beverage

• Responsible for daily operations for scheduled business unit (the restaurant or Events/Catering), ensuring service quality and standards established by the Director of Food & Beverage
• Attend weekly BEO and manager meetings to receive weekly service focus points, discuss upcoming events and programming, and communicate operational needs or potential service bottlenecks
• Work a variety of scheduled floor shifts to fill staffing gaps, support the team, and lead by example; using downtime to identify efficiencies, inspire programming ideas, and recommend training needs
• Monitor food quality for consistency, visual appeal, and adherence to guest specifications
• Serve as the subject matter expert on the floor—fully understanding the POS, menus, and steps of service for the designated concept

• Engage with guests to gather feedback on service and food quality across all outlets
• Resolve guest complaints professionally and partner with the Director of F&B for elevated issues
• Ensure consistency of guest experience on every shift—monitoring details such as timeliness of setup, staff readiness, menu cleanliness, table conditions, and host presence

• Reconcile daily audit materials (e.g., timesheet authorizations, perpetual inventories, void reports, cash drops, guest ledger entries)
• Assist in preparing payroll with the F&B Managers each pay period
• Partner with F&B managers to review punch clocks and support daily schedule management, helping reduce unnecessary labor overages while ensuring service, operational, and financial goals are met
• Collaborate with the Director of F&B and managers to ideate programming and events
• Contribute monthly operational commentary that informs the annual budgeting process

• Enforce all food safety policies to ensure compliance with FDA and Health Department regulations
• Uphold cleaning programs for the assigned business unit and shift, recommending improvements where needed
• Enforce Early Bird Night Owl / Peck & Plume human resources policies across all employee and guest interactions

• Stay informed on hotel updates through websites, newsletters, meetings, and internal communications to keep your teams well-connected to initiatives and programming
• Support, coach, and mentor associates to ensure performance aligns with brand and hotel standards, grounded in The Mayton’s core values
• Maintain a high level of daily communication with team members, guests, vendors, and contractors and always with professionalism and maturity
• Advocate for and sustain a team culture rooted in service excellence, professionalism, collaboration, fun, learning, and shared success

• Minimum of 1 year of restaurant or bar experience in a guest-facing or operational role
• At least 6 months of supervisory or lead experience in food and beverage operations preferred
• Ability to obtain Food Handler’s Certification and TIPS (or equivalent Responsible Alcohol Service Certification) within six months of hire, as required by state/local regulations
• Strong attention to detail and commitment to maintaining high service and operational standards
• Demonstrated integrity, professionalism, and a hands-on leadership approach
• Experience with Micros POS or similar point-of-sale systems preferred
• Strong organizational, operational, and time-management skills with the ability to prioritize in a fast-paced environment
• Excellent interpersonal and communication skills, including professionalism in verbal communication, written communication, and guest interaction
• Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays, based on business needs
• Ability to perform the essential functions of the role, with or without reasonable accommodation.