F&B SUPERVISOR

Core Responsibilities

• Shift Leadership: Conduct daily staff briefings, assign duties, and lead the front-of-house team by example.
• Customer Service & Relations: Welcome guests, handle special requests or dietary needs, and resolve complaints calmly and professionally.
• Team Development: Train, coach, and motivate servers, bartenders, and hosts to maintain service standards.
• Operational Coordination: Communicate with the kitchen and bar teams to ensure prompt, accurate order delivery.
• Compliance & Safety: Enforce hygiene, sanitation, and food safety regulations (such as local health standards).
• Administrative Tasks: Monitor inventory and supplies, manage opening and closing procedures, oversee cash handling, and prepare daily reports.

Key Qualifications

• Experience: 1 to 3 years of hands-on experience in restaurant, hotel, or hospitality operations, with prior team-lead experience preferred.
• Education: High school diploma; a vocational diploma or degree in hospitality management is an asset.
• Skills: Strong communication, leadership, and problem-solving abilities; capability to multitask under pressure in a fast-paced environment.
• Knowledge: Familiarity with food safety regulations, inventory tracking, and basic point-of-sale (POS) or computer systems.