Reports To: Director – Culinary Service / Executive Chef

Manages: Hourly Food & Beverage Service Team

Job Purpose

At the Montego Bay Convention Centre (MBCC), we believe every guest experience should reflect world-class service and Jamaican warmth. Reporting to the Director of Culinary Service/Executive Chef, the Food & Beverage Service Supervisor is a hands-on leader committed to delivering superior hospitality. This role oversees all food and beverage events — from banquets and concessions to bar service — ensuring operational excellence, creative presentation, and exceptional customer engagement.

The successful candidate will combine deep food and beverage knowledge with a talent for team leadership, ensuring every service touchpoint upholds MBCC’s reputation as a premier convention and event destination.

Key Outputs

Labour costs and budget targets consistently achieved.
Cleanliness and upkeep of banquet, concession, and bar equipment maintained to the highest standards.
Health Department score of 90% or higher.
Creative and visually appealing buffet, concession, and coffee break presentations.
High levels of guest satisfaction and positive client feedback.

Key Responsibilities

Operational Leadership

Oversee all food and beverage setups and breakdowns, ensuring venues are well-prepared, clean, and fully equipped before and after events.
Supervise service runners to guarantee timely mobilization of food, beverages, and equipment to required locations.
Maintain all banquet, concession, and bar equipment, scheduling regular cleaning and annual maintenance.
Ensure non-food inventory, linens, uniforms, and front/back-of-house supplies are consistently available.

Service Excellence

Ensure every event is executed according to the Concession Event Orders and Banquet Event Orders (BEOs).
Deliver service excellence with attention to detail, consistency, and a customer-first approach.
Maintain an active presence during events, interacting extensively with clients and staff.

Financial & Inventory Management

Monitor and manage labour costs in line with budgetary goals.
Oversee beverage inventory, ordering, receiving, and controls.
Handle cash, prepare banquet checks, and manage timesheets for fortnightly payroll.

Creative Presentation

Design visually compelling buffet and coffee break displays that enhance the guest experience and align with MBCC’s premium brand image.

Compliance & Safety

Maintain a Health Department score of 90% or higher through rigorous sanitation and operational standards.
Ensure compliance with all MBCC policies, food safety regulations, and public health requirements.

Collaboration & Meetings

Participate in in-house event planning meetings as required by the Director of Culinary Service/Executive Chef.

Required Competencies

Strong verbal and written communication skills with fluent English.
Excellent customer service skills and genuine passion for food and beverage service.
Knowledge of wines, cocktails, and contemporary beverage trends.
Creativity in food and beverage presentation.
Ability to perform under pressure while maintaining a positive, professional demeanor.
Effective time management, organisational, and prioritisation skills.
Ability to work independently and as part of a team.
Strong attention to detail and service orientation.
Problem-solving ability with sound mathematical and financial skills.
Proficiency in relevant computer applications.

Performance Indicators

Guest and client satisfaction ratings.
Compliance with MBCC’s quality, safety, and operational standards.
Timeliness and accuracy of event execution.
Achievement of budget and cost control targets.

Qualifications & Experience

Minimum Diploma in Restaurant Management (Associate’s Degree preferred).
At least two (2) years’ experience in a 4- or 5-star establishment as a Maître D or three (3) years as a Head Waiter/Waitress.
Supervisory experience preferred.
Ministry of Health food service certifications (Kitchen Sanitation Certificate, HACCP) an asset.
Valid Food Handler’s Permit required.

Special Conditions

Requires long working hours, including weekends and public holidays.
Role involves extended walking, occasional stooping, and lifting.
Manual dexterity required to operate banquet, bar, and concession equipment.

Authority

Supervises all hourly Food & Beverage staff and is empowered to make operational decisions within the scope of service delivery.

Food & Beverage Service Supervisor