WHY WORK FOR HILTON WHISTLER RESORT & SPA?

At Hilton Whistler Resort & Spa we’re passionate about creating exceptional guest experiences. Not just through outstanding service, but by creating heartfelt experiences that guests will remember long after their stay. We believe that when our team members thrive, so does our hospitality. That’s why we foster a workplace where growth, inclusion and recognition are a part of everyday life. Join a team where your passion for guest service is valued, your ideas are heard, and your career can flourish. 

As a Food & Beverage Supervisor, you will receive the following benefits:

• Life & Leisure Program – Incentive paid out every day that you work!
• Extended Health Benefit Plan
• Retirement Savings Programs
• Complimentary Meals
• Free On-Site Staff Parking
• 50% Discount at Cinnamon Bear Restaurant
• Participate in Hilton’s Team Member Travel Program
• Educational Assistance Program - Take courses that will assist with your career development

PURPOSE

The Food & Beverage Supervisor is a dynamic leadership role responsible for the seamless day-to-day operation of the Cinnamon Bear, L’Apres Café, In-Room Dining, and Banquet/Event functions. This position supports and leads front-line service teams to ensure exceptional guest experiences, operational efficiency, and high service standards. The Supervisor is a hands-on leader with strong organizational and interpersonal skills, capable of coordinating with multiple departments and adapting to a fast-paced environment. In collaboration with the F&B Leadership team, they help maintain a positive, energetic work environment and uphold the highest service standards.

 PRIMARY DUTIES

Daily Operations & Leadership

• Conduct daily pre-shift briefings and support smooth execution across all F&B outlets.
• Act as the point of contact for internal and external guests for events, restaurant service, or in-room dining needs.
• Supervise and assist with set-up and service for restaurant, café, room service, and banquet functions.
• Ensure proper staffing levels, task delegation, and support during high-volume periods.
• Enforce health, safety, licensing, and brand standards at all times.
• Lead by example in upholding service excellence and professionalism. 

Administrative Support

• Assist in scheduling, payroll, and staffing for the F&B and Banquet departments.
• Participate in inventory management and reconciliation (monthly, and as needed).
• Ensure signage, menus, and event details are accurate, updated, and presented appropriately.
• Complete post-event Captain’s Reports and shift turnover documentation accurately.

 Guest Experience & Quality Control

• Monitor guest satisfaction and address feedback or complaints promptly and professionally.
• Maintain high cleanliness and presentation standards in all service and guest-facing areas.
• Conduct regular inspections for safety hazards, appearance, and functionality in all outlets and event spaces.
• Support and ensure environmentally responsible practices (e.g., recycling, sustainable service practices).

Team Training & Development

• Onboard, coach, and mentor team members to achieve service excellence.
• Provide ongoing support and training on service procedures, safety protocols, and product knowledge.
• Foster team morale, engagement, and accountability across all outlets.

Interdepartmental Communication

• Liaise with Culinary, Sales & Conference Services, and Hotel Leadership to ensure alignment on daily operations, BEOs (Banquet Event Orders), REOs (Restaurant Event Orders) and service expectations.
• Attend operations and departmental meetings as needed and contribute to effective communication flow.

Is a role model for all line team members by following company policies and procedures and is able to effectively communicate this to all hotel team members:

• Contribute an energetic and positive attitude to the hotel atmosphere.
• Lead by example in upholding service standards.
• Contribute to the successful organization and morale of the Food & Beverage team
• Represent the Hotel, Management, and self in a mature professional manner.
• Is supportive of creativity and innovation, and maintains a high level of professionalism and quality service.