F&B Supervisor (225-811)

An F&B (Food and Beverage) Supervisor plays a pivotal role in the hospitality industry, ensuring the efficient and smooth operation of food and beverage outlets within a hotel, restaurant, or catering establishment. This position requires a keen eye for detail, strong leadership capabilities, and a passion for delivering exceptional customer service. F&B Supervisors are responsible for overseeing daily operations, coordinating with staff, managing inventory, and ensuring a high level of guest satisfaction. They work closely with other departments to ensure a seamless dining experience for all patrons. Adept at problem-solving, the F&B Supervisor handles any issues that arise with poise and professionalism, aiming to uphold the establishment's standards and reputation.

Responsibilities

• Supervise daily operations of food and beverage departments and personnel.
• Coordinate staff schedules to ensure adequate coverage and operational efficiency.
• Maintain high standards of hygiene and safety in compliance with regulations.
• Monitor customer satisfaction and address any complaints or issues promptly.
• Ensure the quality of service delivery consistent with departmental objectives.
• Assist in inventory management, including ordering and maintaining stock levels.
• Provide training and support to food and beverage staff for skill development.
• Coordinate with kitchen staff to ensure timely and accurate food preparation and delivery.
• Analyze financial and operational data to optimize performance and profitability.
• Assist with creating and implementing promotional strategies to boost sales.
• Conduct regular staff meetings to review performance and communicate goals.
• Ensure all equipment is properly maintained and operational at all times.

Requirements

• Bachelor's degree in Hospitality Management or a related field preferred.
• Minimum of 2 years of experience in a supervisory role in F&B.
• Strong leadership skills with the ability to manage and motivate teams.
• Excellent communication and interpersonal skills to interact with staff and guests.
• Knowledge of inventory management and budgetary principles is essential.
• Proficiency in computer software programs such as MS Office and POS systems.
• Flexibility to work evenings, weekends, and holidays as needed.