F&B Supervisor

The F&B Supervisor is responsible for overseeing the daily operations of the Food & Beverage department, ensuring efficient service, excellent guest satisfaction, proper staff performance, and compliance with company standards. The role supervises F&B staff, monitors service quality, and assists management in achieving operational and financial targets.

Key Responsibilities

• Supervise and coordinate the daily operations of the F&B outlets, including restaurant, café, bar, banquet, and other assigned areas.
• Lead, train, coach, and monitor F&B staff to ensure proper work performance and adherence to company standards.
• Ensure excellent guest service and promptly address customer concerns, requests, and complaints.
• Monitor food and beverage quality, presentation, cleanliness, and service standards.
• Ensure proper implementation of standard operating procedures (SOPs), health and safety regulations, and sanitation requirements.
• Assist in scheduling staff and ensure adequate manpower coverage based on operational requirements.
• Monitor inventory, stock levels, proper storage, and usage of food, beverages, and operating supplies.
• Assist in controlling food and beverage costs, minimizing wastage, and ensuring proper portion control.
• Conduct regular inspections of dining and service areas to maintain cleanliness, orderliness, and readiness.
• Coordinate with the Kitchen, Housekeeping, Engineering, Finance, and other departments to ensure smooth operations.
• Handle cash and sales transactions when required and ensure proper documentation and accountability.
• Prepare and submit operational reports, inventory reports, incident reports, and other required documentation.
• Assist in organizing and supervising banquets, events, and special functions.
• Address employee concerns and report performance or disciplinary issues to the F&B Manager.
• Ensure compliance with company policies, rules, and regulations.
• Perform other duties and responsibilities as may be assigned by the F&B Manager or management.

Qualifications

• Bachelor’s degree in Hotel and Restaurant Management, Hospitality Management, Food Service Management, or a related field is preferred.
• At least 2–3 years of experience in Food & Beverage operations, with supervisory experience preferred.
• Strong knowledge of restaurant and F&B operations, service standards, and sanitation practices.
• Good leadership, communication, organizational, and problem-solving skills.
• Customer-service oriented with strong attention to detail.
• Ability to work under pressure and manage multiple tasks in a fast-paced environment.
• Willing to work on shifting schedules, weekends, and holidays.
• Proficient in basic computer applications and F&B-related systems.

Work Location: In person