F&B Supervisor 07A26

The position of an F&B Supervisor is vital within dining establishments, helping ensure the delivery of high-quality service and the seamless operation of food and beverage activities. As an F&B Supervisor, your role will include overseeing staff, managing service areas, maintaining high levels of customer satisfaction, and executing inventory control processes. You'll have to exhibit leadership qualities, excellent communication skills, and an eye for detail, not only to lead a team efficiently but also to enhance the dining experience for patrons. By coordinating between the kitchen and service areas, handling guest concerns, and making quick, informed decisions, you will play a key role in the location's success. With a commitment to quality and a passion for hospitality, your efforts will support the achievement of operational goals and drive the business forward.

Responsibilities

• Supervise and coordinate activities of dining room staff to ensure service excellence.
• Manage staff schedules and assign tasks according to daily requirements.
• Oversee inventory management, ensuring adequate stock levels at all times.
• Conduct regular training of staff to uphold service standards and hygiene protocols.
• Resolve guest issues and complaints promptly to enhance customer satisfaction.
• Collaborate with the kitchen team to maintain consistent food quality and presentation.
• Monitor compliance with health and safety regulations in all service areas.
• Assist in recruitment and onboarding of new staff members.
• Manage financial transactions and ensure accuracy in cashiering functions.
• Prepare reports on sales, labor, and other relevant metrics for management review.
• Develop and implement competitive promotions to attract new and retain existing customers.

Requirements

• Minimum of 3 years of experience in a supervisory role in F&B industry.
• Strong leadership skills with the ability to motivate and manage a team.
• Excellent communication skills, both verbal and written, are essential.
• Thorough knowledge of food hygiene and safety regulations is required.
• Proficiency in using POS systems and familiar with basic financial principles.
• Ability to handle high-pressure situations and resolve conflicts effectively.
• Flexible work schedule, including weekends, holidays, and late shifts, is necessary.