Food and Beverage Supervisor

Description

We Are

Ideally situated along the picturesque Napa River, near vibrant Oxbow Public Marketplace, the Culinary Institute of America , and lively downtown Napa, River Terrace Inn is the ultimate Wine Country destination. Inviting rooms and suites with calming river views and warm fireplaces welcome guests back after days spent exploring the Valley. The Inn provides Napa visitors with accommodations that feel like home while staying true to Wine Country’s chic, boutique aesthetic Our restaurant ALBA Bar & Cafe is open daily for breakfast, and small bites in the evening at the Bar. We also have (3) private rooms for banquets & catered events.

Come work and be part of the Alba / RTI (River Terrace Inn) team. Our Napa River waterfront location includes 114 rooms, a fitness center and home to the ALBA Restaurant. The RTI is located within walking distance of restaurants, the Culinary Institute of America, Oxbow Public Market, the Napa Valley Wine Train and many other fun filled attractions.

River Terrace Inn

A day in the life...

The Food & Beverage Supervisor is a senior front-of-house team member who works closely with the Director of Outlets to ensure outstanding guest service, smooth daily operations, and high standards of cleanliness, presentation, and efficiency. You’ll lead by example, support and train servers, and help maintain the restaurant’s ambience, reputation, and profitability. You will report to the Director of Outlets. This is a Full-time position; please expect some weekend, holiday, and evening shifts

You own this if you have ...

1. Service Quality & Floor Management 

• Active Floor      Presence: Lead from the front during peak meal periods, banquets, and      special events, actively touching tables and assisting the team. 
• Guest Relations:      Greet guests warmly, manage seating flow, and proactively handle guest      feedback or service recovery situations with grace and      professionalism. 
• Service      Excellence: Ensure every guest receives timely, attentive, and      high-quality service that aligns with the hotel’s brand standards. 
• Cash & POS      Management: Oversee shift openings and closings, manage cash drops,      troubleshoot Point of Sale (POS) entries, and audit employee comp/void      logs. 

2. Multi-Outlet & Banquet Oversight  

• Dining & Bar      Operations: Maintain service standards across the main dining room,      cocktail bar, and barista station, ensuring product consistency and      presentation. 
• Banquet &      Event Execution: Review Banquet Event Orders (BEOs) to direct the      set-up, execution, and tear-down of private functions, corporate events,      and wedding parties. 
• VIP Logistics:      Coordinate special touches for hotel VIPs, dynamic large parties, and club      lounge activations. 

3. Team Training & Coaching  

• Onboarding &      Training: Lead the orientation and ongoing training for new hires,      covering steps of service, menu knowledge, upsell techniques, and allergy      awareness. 
• Daily Alignment:      Conduct energetic pre-shift meetings to communicate daily specials, VIP      arrivals, occupancy levels, and shift performance goals. 
• Performance      Feedback: Provide real-time, constructive coaching to team members,      identifying strengths and correcting service gaps on the fly.  

4. Scheduling & Operations Administration  

• Labor Management:      Create fair, balanced weekly schedules for all FOH departments based on      hotel occupancy, dining forecasts, and banquet bookings. 
• Labor Cost      Control: Monitor real-time staffing levels during shifts and cut labor      proactively when guest volume drops to meet financial targets. 
• Compliance:      Ensure all staff members adhere to uniform standards, grooming policies,      and labor laws (breaks, shift lengths, etc.). 
• Administrative      Functions: Updating and maintaining various program platforms such as      Acumatica, Profit Sword, Hotel Effectiveness, Paylocity, Micros, and other      programs that may apply.

5. Culture & Workplace Environment  

• Foster      Positivity: Intentionally cultivate a supportive, inclusive, and fun      working environment to maximize team morale and minimize staff      turnover. 
• Recognition: Implement      shift incentives, celebrate milestones, and recognize outstanding      individual and team achievements. 

6. Other Duties as Assigned

· Flexibility to fill in gaps or take on additional responsibilities if needed.

Qualifications & Skills

• Experience:      Minimum of 2–3 years of team lead or supervisory experience in a premium      restaurant, high-volume bar, or hotel food and beverage department.      Bartending a plus. 
• Knowledge:      Strong operational understanding of distinct FOH roles (fine dining      service, craft bartending, high-volume banqueting, and barista beverage      standards). 
• Technical Skills:      Proficiency with POS systems (e.g., Micros, Toast, Aloha), reservation      platforms (e.g., OpenTable, Resy), and scheduling software. 
• Certifications:      Active food handler certification and responsible alcohol service      certification (e.g., TIPS, ServSafe Alcohol, or local equivalent). 
• Communication:      Exceptional interpersonal skills with the ability to connect naturally      with both international hotel guests and diverse staff teams. 
• Flexibility:      Willingness to work a varied schedule including early mornings, late      nights, weekends, and major holidays. 
• Physical Stamina:      Ability to stand and walk briskly for shifts of 8+ hours, move gracefully      through crowded dining spaces, and lift up to 30 pounds. 

Key Attributes

• Leads by example;      positive attitude
• Attentive, detail-oriented      with a focus on guest satisfaction
• Able to handle      pressure and fast-paced environment
• Strong teamwork and      problem-solving mindset

We've got you covered ...

In return, we offer competitive wages, Pay on Demand, a 401k savings plan which you will be eligible to join after 90 days of employment. Team members can take advantage of free daily family meal. IN addition, team members are eligible for the Noble House Team Member and Family & Friends Rate discount Program at Noble House properties. Medical, Dental and Vision benefits.

Call to Action

If you enjoy being a part of a dynamic team, meeting new people and accepting new challenges, we invite you to apply and become a Restaurant Supervisor at the Alba restaurant inside the River Terrace Inn.

OUR CULTURE | Individual Distinction, Collective Soul

The Noble House Hotels & Resorts philosophy emphasizes "location, distinction, and soul." Our properties are not a "one-size-fits-all." And neither are our team members. What makes us The River Terrace Inn Hotel lies within our team. We are a group of individuals that share a passion for hospitality. We let our personalities shine and we like to have fun.

DEIA Statement

At River Terrace Inn, we take pride in supporting our initiatives towards Diversity, Equity, Inclusion and Accessibility. We have established a hotel committee to bring together a variety of thoughts, perspectives, and expressions – and we would love for you to share yours with the team!

Pay: $30.00 per hour

Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities, and job performance.