Reports To: Director – Culinary Service / Executive Chef

Manages: 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 incumbent will also be responsible for food and beverage inventory management, procurement and staffing.

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

Guest experience and satisfaction managed and maintained.
Food and Beverage personnel managed.
Event coordination and execution in alignment with established BEOs and service standards.
Compliance with food, health, safety and sanitation regulations.
Training and development of food and beverage staff provided for improved service delivery
Staff schedules and workforce managed to meet event demands
Food costs, inventory and budget goals maintained

Key Responsibilities

Manage and supervise all food and beverage personnel, including servers, bartenders, and support staff ensuring adherence to established service and operational standards
Oversee the execution of all events to include concessions and other catering operations, ensuring consistent quality, efficiency, and guest satisfaction in accordance with established standards.
Work closely with event managers and clients to understand event requirements, preferences and service expectations and coordinating these into operational execution
Plan and coordinate event logistics to include layout, equipment, staffing needs, service flow and on-site event execution.
Collaborate with key departments in the preplanning of events to ensure seamless service arrangements and operational readiness.
Address customer complaints and concerns in a timely and professional manner; implementing service recovery strategies to enhance customer satisfaction and loyalty.
Maintain banquet event orders, event timelines, service schedules and operational budgets.
Oversee the set-up, servicing, and break down of events, ensuring presentation, timing, and execution align with the approved BEO and client expectations.
Monitor and control food and beverage costs – including labour, supplies, and inventory – through regular audits to minimize waste and achieve budgeted targets.
Oversee bar and beverage operations to include beverage cost control measures and applicable alcohol licensing requirements.
Identify and recommend opportunities for cost savings and revenue enhancement.
Monitor and maintain inventory of food and beverage supplies and equipment, and coordinate with procurement department for timely replenishment of stock
Train and develop food and beverage staff, providing ongoing coaching and support to maintain high levels of service, performance and professionalism as well as compliance with organizational policies and procedures
Ensure full compliance with applicable health, safety, sanitation, food-handling and alcohol licensing requirements and regulations
Process payroll documentation for food and beverage staff
Develop staff schedules and manage workforce deployment to effectively meet event demands
Support the Executive Chef in the planning and coordination of back-of-house operations for effective collaboration between service and culinary teams.
Keep abreast of industry trends, regulations and best practices for integration in internal operations whilst maintaining brand and operational service standards
Maintain high standards of cleanliness, sanitation, and operational readiness across all food and beverage service areas, including pre‑function, banquet, and support spaces.

Required Competencies

Must possess a passion for exceeding expectations and a commitment to excellence
Proven ability to lead and communicate effectively, fostering productive relationships with clients and internal teams
Must be flexible, have a sense of urgency, be able to respond quickly and resourcefully to internal and external issues
Excellent organizational and planning skills with strong attention to detail and the ability to manage multiple priorities
Knowledge of local Health Department codes, and health & safety regulations
Results oriented individual with the ability to meet deadlines and budgetary goals
Advance oral and written communication skills
Strong orientation to customer service and ability to work with other staff members in the facility
High degree of initiative and the ability to be creative with food and product presentations
Proficiency in Microsoft Word, Microsoft Excel, Microsoft Powerpoint and Microsoft Outlook applications.

Qualification & Experience

First degree in Hospitality & Tourism Management, Food & Beverage Management or a related field and minimum two (2) years’ experience leading a food and beverage team, preferably within a high-volume or event-driven environment.
OR
Certification (NCTVET Level 3 or higher) in Food and Beverage Management and minimum three (3) years’ experience leading a food and beverage team, preferably within a high-volume or event-driven environment.
Ministry of Health food service certifications (Kitchen Sanitation Certificate, HACCP) an asset.
Valid Food Handler’s Permit

Special Conditions

Irregular work hours including weekends and holidays as necessary.
Requires work in both indoor and outdoor settings
Manual dexterity required to operate banquet, bar, and concession equipment.
Must have the physical ability to walk and/or stand for 9-10 hours or greater and manoeuvre around facility as required

Authority

Food & Beverage Service Supervisor
Food & Beverage Officer
Food & Beverage Servers

Banquet Manager