Supervisor, Food and Beverage Service, Part-time, Temporary

South Coast Botanic Garden’s mission is to connect ALL to the wonders of nature and create offbeat experiences that inspire stewardship and sustainability. The 87-acre destination is an oasis of curated gardens and natural landscapes built atop a reclaimed landfill, serving as a powerful example of environmental renewal.

From the Dorothy and John Bohannon Rose Garden to the Dorothy and Allen Lay Staghorn Fern Collection and immersive seasonal exhibits, the Garden offers guests unique opportunities to engage with nature. With continued growth and exciting new developments ahead, this is an exciting time to join a dynamic and evolving organization.

South Coast Botanic Garden fosters a workplace culture where strategic focus and cultural health go hand in hand. Team members are collaborative, adaptable, and committed to supporting the Garden’s mission and guest experience.

POSITION TITLE:
Supervisor, Food and Beverage Service

REPORTING RELATIONSHIP:
Reports to Manager, Kitchen and Managing Chef

JOB SUMMARY

The Food and Beverage Service Supervisor supervises food-and-beverage operations during assigned shifts, ensuring welcoming guest service, responsible alcohol service, food-handling compliance, and efficient team performance. This position supervises Bartenders and Barbacks, assigns service responsibilities, coordinates required meal and rest breaks, and works with kitchen and event staff to support accurate and timely service. The Food and Beverage Service Supervisor also takes food and beverage orders, supports point-of-sale operations, and addresses operational, staffing, and guest concerns.

SUCCESS IN THIS ROLE

- Guests receive welcoming, attentive, and efficient food-and-beverage service.

- Food and beverage orders are entered accurately and delivered within established service times.

- Bartenders and Barbacks understand their assignments and receive appropriate direction.

- Required meal and rest breaks are coordinated, completed, and documented.

- Food-handling, alcohol-service, cash-handling, sanitation, and safety procedures are followed consistently.

RESPONSIBILITIES

ON-SHIFT SUPERVISION

- Supervise Bartenders and Barbacks during assigned shifts.

- Conduct pre-shift briefings and communicate assignments, menus, service expectations, and event procedures.

- Assign stations and adjust coverage based on guest volume and operational needs.

- Monitor attendance, performance, workplace conduct, and adherence to established procedures.

- Provide real-time coaching and escalate significant concerns regarding performance, conduct, staffing, or safety.

- Plan and coordinate legally compliant meal and rest breaks while maintaining appropriate service coverage.

- Monitor break timing and immediately address or escalate any circumstance that may prevent an employee from receiving a timely, uninterrupted break.

- Accurately document and report any late, shortened, interrupted, or missed breaks in accordance with established procedures.

- Ensure employees do not perform work before clocking in, after clocking out, or during required off-duty meal periods.

GUEST EXPERIENCE AND SERVICE

- Model welcoming, attentive, and professional guest service.

- Take food and beverage orders and enter them accurately into the point-of-sale system.

- Communicate orders, modifications, dietary requests, and service needs to Bartenders and kitchen staff.

- Monitor order accuracy, service speed, beverage quality, and presentation.

- Prepare and serve alcoholic and nonalcoholic beverages in accordance with established recipes and standards.

- Respond to guest questions and resolve concerns within the authority of the position.

- Escalate serious or unresolved guest concerns to the appropriate manager.

- Coordinate with kitchen, beverage, and event staff to support efficient service.

COMPLIANCE, SAFETY, AND OPERATIONS

- Monitor compliance with applicable food-handling, responsible alcohol-service, sanitation, and workplace-safety requirements.

- Confirm that employees assigned to food or alcohol service have completed required training and certifications.

- Ensure identification is checked and alcohol consumption is monitored appropriately.

- Support Bartenders in refusing or discontinuing alcohol service when necessary.

- Verify that service areas are properly set up, stocked, clean, and ready for operation.

- Monitor product usage, waste, breakage, inventory discrepancies, and supply levels.

- Oversee point-of-sale and cash-handling procedures.

- Verify opening, closing, register, cleaning, and service checklists.

- Respond to spills, broken glass, unsafe conditions, and food- or alcohol-related incidents.

- Complete required incident documentation and promptly report significant concerns.

- Perform other related duties as assigned.

Qualifications

REQUIREMENTS AND QUALIFICATIONS

- Must be at least 21 years old.

- Minimum of two years of bartending, restaurant, concessions, catering, or high-volume food-and-beverage experience, including previous supervisory, shift-lead, or team-lead experience.

- Knowledge of cocktails, spirits, wine, beer, food service, and responsible alcohol service.

- Strong leadership, communication, organization, and conflict-resolution skills.

- Ability to supervise staff, manage competing priorities, and remain composed during high-volume service.

- Experience operating point-of-sale systems and following cash-handling procedures.

- Valid California Responsible Beverage Service certification or ability to obtain certification within 60 days of hire and before any earlier deadline established by SCBG.

- Ability to work indoors and outdoors in varying weather conditions.

- Ability to stand and move for extended periods; regularly bend, reach, push, and pull; regularly lift and carry food, beverages, supplies, and equipment weighing up to 25 pounds; and occasionally lift or move items weighing up to 50 pounds, with or without reasonable accommodation.

- Availability to work days, evenings, weekends, holidays, and special events.

This is a temporary, part-time, non-exempt position paying $23–$26 per hour. Day and evening availability, including Saturdays and Sundays, is required. Additional availability may be required for holidays and special events. Applicants must submit a resume and completed application for consideration.

EQUAL EMPLOYMENT OPPORTUNITY:

South Coast Botanic Garden is an Equal Opportunity Employer committed to fostering a diverse, equitable, and inclusive workplace. We welcome applicants from all backgrounds and celebrate the unique perspectives, experiences, and talents each employee brings to our organization. Employment decisions are made without regard to race, color, religion, creed, sex (including pregnancy, childbirth, breastfeeding, or related medical conditions), gender, gender identity or expression, sexual orientation, national origin, ancestry, age, physical or mental disability, medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by applicable federal, state, or local law.