Lead Food & Beverage Supervisor - Embassy Suites Denver Downtown

The Embassy Suites by Hilton Denver Downtown and Convention Center

Are you looking for a place that will inspire and challenge you?  Let us be that place, as we show you the joys of working in hospitality!

Un-conventional (Location and Look)

Approachable (Upscale Unexpected Service)

Down to Earth (LEED and ELP Certified for sustainability efforts)

Truly Colorado (Our Vibe)

This Embassy Suites by Hilton is a gateway to Denver's lively downtown scene. Boasting a contemporary convention venue, our Silver LEED™-certified hotel is within walking distance of the best attractions in the downtown area. 

The team at the Embassy Suites by Hilton Denver Downtown looks forward to sharing their experiences with you and can offer you an environment focused on learning and development.  Come and choose your next career adventure at our Embassy Suites and not only have fun where you work but be a part of our unconventional, approachable, down to earth team!  

Sage Values & Culture: At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.

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Assist Restaurant Manager in all phases of restaurant operations. Responsible for complete restaurant operation in absence of manager.The Lead Food & Beverage Supervisor is responsible for providing elevated leadership and operational oversight within the Food & Beverage department. This role supports the Restaurant Manager and independently leads the F&B operation within established guidelines when the Restaurant Manager is absent.

The Lead Supervisor is expected to coordinate multiple F&B service areas, make appropriate day-to-day operational decisions, monitor staffing and business needs, support guest recovery, coach and develop associates, and ensure strong follow-through on service, opening/closing, cash-control, and operational standards.

This position requires a high level of accountability, judgment, communication, and schedule flexibility, including AM and PM shifts, weekends, holidays, and Manager-absence coverage.

• Independently lead the Food & Beverage operation during the Restaurant Manager’s absence within established guidelines.
• Coordinate multiple F&B service areas and maintain awareness of the overall operation throughout the shift.
• Monitor guest volume, staffing levels, service needs, and operational priorities and adjust assignments, breaks, deployment, and service flow as appropriate.
• Serve as a primary F&B escalation point for guest concerns and provide appropriate service recovery within established guidelines.
• Proactively monitor service standards and guest experience and address concerns before they escalate.
• Provide real-time coaching, feedback, and direction to associates and reinforce performance, attendance, service, and operational expectations.
• Support onboarding, cross-training, training initiatives, and development of F&B associates.
• Document observed performance or attendance concerns as appropriate and escalate matters requiring formal corrective action to management.
• Ensure opening and closing procedures, cash controls, side work, shift handoffs, supplies, and operational standards are completed accurately.
• Identify operational deficiencies and take appropriate action whenever possible rather than simply passing issues to the next shift.
• Monitor labor and staffing needs throughout the shift and make appropriate operational adjustments within established guidelines.
• Participate in operational meetings and represent the F&B department when appropriate in the Restaurant Manager’s absence.
• Partner with Front Desk and other hotel leaders when hotel-wide situations arise while maintaining responsibility for the F&B portion of the operation.
• Communicate significant guest, associate, operational, safety, maintenance, or financial concerns to appropriate leadership.
• Maintain a professional, accountable, guest-focused leadership presence and model hotel service standards.
• Perform other duties as assigned based on business needs.

Education/Formal Training

High school diploma or equivalent required. Additional hospitality, restaurant, or Food & Beverage training preferred.

Experience

Minimum of one to two years of related Food & Beverage or hospitality experience required. Previous supervisory or lead experience strongly preferred.

Knowledge/Skills

Strong knowledge of Food & Beverage operations, service standards, and restaurant procedures.

Demonstrated ability to independently lead an F&B shift and manage multiple operational priorities.

Strong judgment, problem-solving, and decision-making skills.

Strong guest recovery and customer service skills.

Ability to coach, train, and provide clear direction to associates.

Strong oral and written communication skills.

Demonstrated reliability, accountability, professionalism, and follow-through.

Understanding of labor, staffing, scheduling, and operational productivity.

Ability to maintain cash-control, opening/closing, and operational standards.

Ability to work collaboratively with Front Desk and other hotel departments.

Ability to recognize when an issue can be handled independently and when escalation to management is required.

Must be flexible to work AM and PM shifts, weekends, holidays, Manager-absence coverage, and schedule changes based on business demand.

Because our associates take care of us, we take care of them with benefits they can depend on.

• Medical Insurance
• Dental Insurance
• Flexible Spending Accounts
• Life Insurance
• Vision Plan
• Accidental Death and Dismemberment Insurance
• 401(k) Retirement Savings Plan
• Paid Vacation
• Paid Holidays
• Educational Assistance
• Hotel Room Discounts
• Domestic Partner Benefits