F&B SUPERVISOR - HOTEL/RESORT

Core Responsibilities

• Shift Leadership: Leading pre-shift briefings to discuss daily specials, VIP arrivals, and service targets.
• Floor Management: Overseeing the "flow" of the restaurant or banquet, ensuring tables are turned efficiently and guests aren't kept waiting.
• Service Excellence: Stepping in to handle guest complaints immediately (service recovery) and ensuring staff follow 5-star grooming and etiquette standards.
• Inventory & Cashiering: Managing daily stock levels (cutlery, linen, beverages) and performing end-of-shift cash outs and billing reconciliations.
• On-the-Job Training: Mentoring junior waiters and interns on fine-dining service techniques (e.g., wine pouring, table setting).

Qualifications & Language

• Education: Requires a Diploma in Hospitality Management or Culinary Arts or related fields.
• Experience: 3 to 5 years in Food & Beverage operations within 5 star hotel or fine dining restaurant.
• Language: Must be fluent enough to explain menu ingredients, wine pairings, and handle guest issues professionally. Able to communicate with Chinese speaker
• Certifications: A Basic Food Handlers Certificate and HACCP awareness are mandatory.