F&B Supervisor (225-803)

An F&B (Food and Beverage) Supervisor is responsible for overseeing the operations of dining facilities in restaurants, hotels, or resorts. They ensure that guests enjoy a memorable dining experience by managing staff performance, maintaining high service standards, and ensuring compliance with health and safety regulations. The role involves staff training, scheduling, inventory management, and maintaining dining room inventory. An integral part of the hospitality team, the F&B Supervisor works closely with chefs, managers, and other staff to create a welcoming environment for guests. They must be adept at handling guest inquiries and complaints, ensuring customer satisfaction and loyalty.

Responsibilities

• Supervise and manage the daily operations of food and beverage outlets.
• Train, coach, and develop staff to ensure high service standards are met.
• Monitor guest satisfaction and address any concerns or complaints promptly.
• Ensure compliance with health and safety regulations in all areas of operation.
• Coordinate with kitchen staff to ensure consistency in food service delivery.
• Conduct regular inventory checks and manage supply ordering as needed.
• Prepare and manage staff schedules to ensure adequate coverage at all times.
• Assist in menu planning and contribute ideas for improving products and services.
• Handle guest inquiries and help resolve service issues professionally.
• Monitor, evaluate, and improve employee performance with regular feedback and reviews.
• Collaborate with management to develop and implement service improvement plans.
• Maintain cleanliness and organization of the dining and service areas.

Requirements

• High school diploma or equivalent; hospitality degree is preferred.
• Minimum of 2 years experience in a supervisory role in F&B services.
• Strong leadership skills with the ability to manage and motivate a team effectively.
• Excellent customer service and interpersonal skills with a guest-focused approach.
• Knowledge of hygiene and safety regulations related to food service operations.
• Ability to work flexible hours, including nights, weekends, and holidays as required.
• Proficient in using restaurant management software and POS systems.