JOB SUMMARY

The F&B Supervisor will be responsible for overseeing the daily operations of our food and beverage outlets. You will ensure that high standards of service and quality are maintained, providing an exceptional dining experience for our guests. You will manage a team of staff, coordinate with kitchen and service teams, and handle various administrative tasks to ensure smooth operations.

DUTIES AND RESPONSIBILITIES

Supervise daily operations of the food and beverage outlets, including the dining area, bar, and room service if applicable.
Ensure that all service areas are clean, well-organized, and properly stocked.
Monitor and manage inventory levels, placing orders as needed to ensure availability of essential items.
Maintain high standards of hygiene and cleanliness in accordance with health and safety regulations.
Lead, motivate, and supervise a team of servers, bartenders, and support staff.
Conduct training sessions for new and existing staff on service standards, safety procedures, and company policies.
Schedule staff shifts and manage time-off requests to ensure adequate coverage during peak periods.
Ensure excellent guest service by addressing any issues or complaints promptly and professionally.
Train staff on effective guest interaction and service techniques to enhance the overall dining experience.
Gather guest feedback and implement improvements based on their suggestions and concerns.
Prepare and manage shift reports, including sales, cash handling, and inventory usage.
Assist in budgeting and cost control by monitoring expenses and working to minimize wastage.
Maintain accurate records of employee performance and conduct regular performance reviews.
Liaise with kitchen staff to ensure timely and accurate food preparation and service.
Work closely with the management team to implement promotional events and special offers.
Coordinate with suppliers and vendors to ensure timely delivery of goods and services.
Ensure compliance with all local health and safety regulations, including food safety standards.
Conduct regular inspections to ensure that all safety and hygiene protocols are being followed.

KEY REQUIREMENT SKILLS AND QUALIFICATION

Diploma in Hospitality Management or a related field.
Minimum of 5 years of experience in the hospitality industry, with at least 3 years in a supervisory role within food and beverage operations.
Strong leadership and team management abilities.
Excellent communication and interpersonal skills.
Proficiency in handling administrative tasks and using point-of-sale (POS) systems.
Ability to work under pressure and handle challenging situations effectively.
Knowledge of food safety standards and health regulations.