F&B Supervisor 03N25

The F&B Supervisor is an integral part of the hospitality team responsible for ensuring the smooth operation and quality service delivery of the Food and Beverage department. With a customer-focused mindset, you will oversee the day-to-day activities in the F&B area, managing staff to provide exceptional dining experiences for our guests. Your role will involve managing schedules, ensuring compliance with health and safety standards, and handling customer complaints effectively. As a leader, your goal will be to maintain staff morale, drive sales through suggestive selling, and ensure that the brand's service standards are consistently met or exceeded. This role requires a proactive approach to identifying and solving operational issues, enhancing team performance, and ensuring every guest leaves satisfied and willing to return.

Responsibilities

• Supervise and coordinate the daily operational activities of the F&B department.
• Ensure compliance with health and safety regulations at all times.
• Train and mentor new F&B staff members on service protocols and duties.
• Manage staff schedules to ensure adequate coverage during peak times.
• Monitor inventory levels and place orders to maintain stock availability.
• Handle customer inquiries and resolve complaints in a professional manner.
• Implement quality control measures to maintain high service standards.
• Collaborate with the kitchen and bar teams to ensure efficient service delivery.
• Conduct regular team meetings to keep staff informed and motivated.
• Analyze sales reports to identify trends and enhance business performance.
• Promote up-selling opportunities to maximize revenue from food and beverage sales.
• Ensure that all staff meet personal presentation standards set by the brand.

Requirements

• Proven experience in a supervisory role within the F&B industry.
• Strong leadership skills with the ability to manage and motivate a team.
• Excellent communication skills to interact effectively with staff and guests.
• Ability to multitask and manage time efficiently in a fast-paced environment.
• Basic understanding of financial principles to manage budgets and reports.
• Knowledge of food safety and hygiene regulations is essential.
• Willingness to work flexible hours, including nights and weekends.