Summary

The Food & Beverage Supervisor is responsible for overseeing daily restaurant, bar, and/or banquet operations to ensure exceptional guest service, efficient workflow, and adherence to hotel standards. This role supports team performance, maintains service quality, and ensures smooth coordination between front and back of house.

Key Responsibilities

1. Operations Management

• Supervise daily F&B operations (restaurant, bar, room service)
• Ensure service standards are consistently met or exceeded
• Monitor cleanliness, setup, and overall presentation of outlets
• Conduct pre-shift briefings and communicate daily priorities

2. Team Leadership

• Supervise, coach, and support F&B staff (servers, bartenders, runners, hosts)
• Lead by example with professionalism and strong service presence
• Address employee concerns and escalate when necessary
• Assist with scheduling and shift coverage

3. Guest Service

• Ensure all guests receive prompt, courteous, and personalized service
• Handle guest complaints or service recovery professionally
• Maintain visibility on the floor during peak hours

4. Financial & Inventory Control

• Monitor sales, upselling, and cost control practices
• Assist with inventory, ordering, and stock control
• Ensure proper handling of cash, POS systems, and billing accuracy

5. Compliance & Safety

• Enforce health, safety, and sanitation standards (e.g., food safety, hygiene)
• Ensure compliance with hotel policies and local regulations
• Maintain a safe working environment for staff and guests

6. Coordination & Communication

• Work closely with kitchen, front office, and events/banquets teams
• Support group events, airline crews, and special functions
• Communicate service issues or operational needs to management

Key Competencies

• Leadership & team development
• Customer service excellence
• Problem-solving & decision-making
• Time management & multitasking
• Attention to detail