Service Supervisor- Food & Beverage

Cary, NC, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Hourly

Compensation

Hourly

Range $18.00 - $25.00

Work Schedule

Flexible

Benefits

Paid Time Off

Holiday pay

Employee Discounts

Health Insurance

Dental Insurance

flexible scheduling

Career development opportunities

Job Description

Located in the heart of downtown Cary, The Mayton is a distinguished hospitality establishment known for its commitment to quality, kindness, and community. This unique venue serves as a cherished respite where every guest feels welcome and valued. With a strong focus on fostering an inclusive culture and creating a home away from home, The Mayton has built a reputation that stands on its core values of inspiring wonder through innovation and creativity, fostering hospitality, pursuing excellence, demonstrating intentionality, and cultivating community. These values collectively drive the operation’s success and establish a team-oriented environment where celebration and collaboration thrive.

The Mayton is currently searching for a dedicated Food & Beverage Supervisor to join its dynamic team. Reporting directly to the Director of Food & Beverage, this pivotal role supports and oversees the daily operations of food and beverage service across all concepts including the restaurant, catering, banquet services, and special event venues. The supervisor will be instrumental in ensuring an exceptional guest experience through high service standards, operational efficiency, and rigorous adherence to health and safety regulations.

This position is ideal for candidates who are passionate about the food and beverage industry and possess natural leadership abilities. The successful candidate will work closely with food and beverage management to drive business results, including revenue generation, cost control, and enhanced guest and associate satisfaction. This role requires a hands-on leader who leads by example, mentors associates, and promotes a culture of excellence, professionalism, and fun.

Key aspects of the role include managing daily service standards, engaging guests to obtain feedback, resolving issues to maintain the brand’s reputation, and collaborating on innovative programming and event planning. The Food & Beverage Supervisor is also responsible for operational tasks such as payroll assistance, schedule management, and financial reconciliation to ensure effective resource use and cost management.

Furthermore, maintaining compliance with FDA and Health Department regulations is crucial, as is enforcing internal policies related to employee and guest interactions. This role also involves nurturing a collaborative team environment through ongoing communication, coaching, and mentorship aligned with the core values of The Mayton.

Candidates interested in this role should be prepared to work flexible schedules, including mornings, evenings, weekends, and holidays. This position offers an hourly wage range of $18 to $25, commensurate with experience, with part-time or full-time scheduling options. As the role and responsibilities evolve, there are opportunities for advancement into salaried positions within the hotel’s food and beverage leadership. Full-time employees also benefit from comprehensive packages including paid time off, holiday pay, and employee discounts.

Joining The Mayton as a Food & Beverage Supervisor means representing a respected hospitality brand that values intentional service, team success, and community impact. It is a chance to grow professionally in an engaging, fast-paced environment dedicated to excellence and guest satisfaction.

Job Requirements

High school diploma / GED required
Higher education degree in hospitality management or related field or equivalent work experience a plus
Ability to be on your feet and alert for extended periods of time
Ability to lift up to 35 lbs. as needed
Continuous use of hands and arms
Continuous bending, reaching, and twisting
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

Job Qualifications

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

Job Duties

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