Food Service & HospitalityFood & Beverage Operations Management
About the job
Requirements
At least 2 years of front-of-house hospitality experience in a bar, taproom, or restaurant setting.
Ability to direct a team calmly in a fast-paced environment.
Ability to resolve guest concerns professionally.
Basic cash handling experience.
NYS Alcohol Training Awareness Program certification or equivalent, or ability to obtain it.
Availability to work evenings, weekends, and holidays.
Genuine enthusiasm for craft beer and hospitality.
Responsibilities
Lead front-of-house service staff, including servers, bartenders, and floor support, during assigned supervisor shifts.
Set the service-quality pace and standard on every shift through active floor presence.
Adjust staffing coverage, table management, and bar flow in real time as needed.
Handle guest concerns and service recovery promptly and professionally.
Communicate shift observations, incidents, and performance notes to the Guest Experience & Operations Manager.
Execute opening and closing procedures according to location standard operating procedures.
Manage cash drawers, server and bartender cash-outs, and shift cash reconciliations.
Ensure compliance with New York State liquor service laws, health regulations, and safety protocols on every shift.
Monitor cleanliness, organization, and presentation of the front of house throughout the shift.
Support bar and floor operations, including service coverage during peak periods.
Coach and support service staff in the moment, reinforcing service standards and house policies.
Assist with onboarding and training new front-of-house team members.
Assist with front-of-house scheduling for all service employees.
Provide feedback on team performance to the Guest Experience & Operations Manager.
Model company values and hospitality standards in guest and team interactions.
Support event execution at the assigned location in partnership with the Guest Experience & Operations Manager and Director of Events.
Assist with event setup, service, and breakdown as needed.
Ensure service staff are briefed and prepared for events on assigned shifts.
Work tipped service shifts, 2–3 per week, alongside the service team.
Follow the weekly schedule, which designates shift type in advance; total weekly hours and shift mix are set by the manager in coordination with location staffing needs.
Desired Qualifications
Prior experience in a shift lead, key holder, or supervisory role.
Description
The GE&O Supervisor supports the Guest Experience & Operations Manager in running daily FOH operations at their assigned location. This role leads service staff during assigned supervisor shifts, executes opening and closing duties, handles guest concerns, and serves as the first point of escalation for the floor team. On non-supervisor shifts, this role works alongside the service team in a tipped capacity. The GE&O Supervisor is a key part of the taproom leadership pipeline at MCBC.
Requirements
Floor Leadership
• Lead FOH service staff during assigned supervisor shifts, including servers, bartenders, and floor support
• Set the pace and standard for service quality on every shift through active floor presence
• Make real-time adjustments to staffing coverage, table management, and bar flow as needed
• Handle guest concerns and service recovery promptly and professionally
• Communicate shift observations, incidents, and performance notes to the GE&O Manager
Operations
• Execute opening and closing procedures according to location SOPs
• Manage cash drawers, server and bartender cash-outs, and shift cash reconciliations
• Ensure compliance with NYS liquor service laws, health regulations, and safety protocols on every shift
• Monitor cleanliness, organization, and presentation of the FOH throughout the shift
• Support bar and floor operations as needed, including service coverage during peak periods
Team Support
• Coach and support service staff in the moment, reinforcing service standards and house policies
• Assist with onboarding and training of new FOH team members
• Assist with FOH scheduling for all service employees
• Provide feedback on team performance to the GE&O Manager
• Model MCBC values and hospitality standards in every guest and team interaction
Events
• Support event execution at the assigned location in partnership with the GE&O Manager and Director of Events
• Assist with event setup, service, and breakdown as needed
• Ensure service staff are briefed and prepared for events on assigned shifts
Compensation Structure
This is a hybrid hourly role. Supervisor shifts are compensated at $23.00/hr and are not tip-eligible. Tipped service shifts (2–3 per week) are compensated at NYS minimum wage plus tips. The weekly schedule will designate shift type in advance. Total weekly hours and shift mix are determined by the GE&O Manager in coordination with location staffing needs.
Qualifications
• 2+ years of front-of-house hospitality experience in a bar, taproom, or restaurant setting
• Prior experience in a shift lead, key holder, or supervisory role preferred
• Strong floor presence with the ability to direct a team calmly in a fast-paced environment
• Guest-first mindset with a natural ability to resolve concerns with professionalism
• Basic cash handling experience
• NYS Alcohol Training Awareness Program (ATAP) certification or equivalent (or ability to obtain)
• Availability to work evenings, weekends, and holidays
• Genuine enthusiasm for craft beer and hospitality