F&B SUPERVISOR

About the role

The F&B Supervisor acts as the vital link between upper management and service staff. They lead shifts hands-on, coach employees, and ensure that dining rooms, bars, or banquets run efficiently, profitably, and safely.

Key responsibilities

• Conduct shift briefings, schedule work hours, assign station duties, and train team members on service sequences and safety compliance
• Greet guests, monitor floor satisfaction, and handle customer complaints or special requests promptly and professionally
• Inspect staff grooming and station cleanliness, coordinate communication between the kitchen and servers, and maintain smooth workflows during peak hours
• Monitor daily stock levels, track inventory usage, and assist with ordering supplies and minimizing waste
• Enforce local hygiene standards, sanitation rules, and proper food handling regulations (such as HACCP guidelines)

About you

• 1 to 2 years of front-of-house hospitality experience, with prior leadership or supervisory background preferred
• Strong multitasking abilities, active communication, conflict resolution, customer service expertise, and familiarity with Point-of-Sale (POS) systems
• High school diploma or equivalent; hospitality certifications or training are a plus