Food And Beverage Supervisor

JOB SUMMARY

• The Food & Beverage Supervisor is responsible for supervising the daily operations of the hotel\'s restaurant, bar, pool bar, room service, banquet and other food and beverage service areas as assigned.
• The role ensures efficient service delivery, excellent guest satisfaction, proper staff coordination, compliance with hygiene and safety standards, accurate order processing, effective stock control and achievement of departmental revenue targets.
• The F&B Supervisor serves as the link between the F&B Manager and frontline service staff, ensuring that all employees follow established Standard Operating Procedures (SOPs), maintain professional conduct and deliver consistent, high-quality hospitality services.

KEY RESPONSIBILITIES

Daily Operations and Service Supervision

• Supervise the daily operations of the restaurant, bar, pool bar and other assigned F&B outlets.
• Ensure all service areas are clean, organized and ready before opening.
• Monitor service delivery from guest arrival to departure.
• Ensure proper table setup, mise en place and service readiness.
• Coordinate food and beverage service during busy periods, events and special functions.
• Ensure smooth communication between the service team, kitchen, bar and cashier.
• Monitor service delays and resolve operational issues promptly.
• Ensure closing procedures are completed correctly at the end of each shift.

Guest Service and Satisfaction

• Ensure guests receive prompt, courteous and professional service.
• Welcome and attend to guests when necessary.
• Handle guest complaints professionally and escalate serious issues to Management.
• Monitor guest feedback and identify areas for service improvement.
• Ensure special requests, dietary requirements and allergies are communicated accurately to the kitchen.
• Ensure guests receive the correct orders and bills.
• Follow up on guest satisfaction throughout the service experience.

Staff Supervision and Management

• Assign duties and sections to waiters, waitresses, bartenders and other service staff.
• Monitor staff attendance, punctuality, grooming and personal hygiene.
• Conduct pre-shift briefings and communicate daily specials, unavailable menu items, reservations and service targets.
• Ensure employees understand menu items, ingredients, prices and preparation times.
• Train staff on service etiquette, upselling, complaint handling and product knowledge.
• Monitor employee performance and provide constructive feedback.
• Report misconduct, absenteeism and performance issues to the F&B Manager or HR.
• Promote teamwork, discipline and accountability.

Food and Beverage Service Standards

• Ensure compliance with approved hotel service standards and SOPs.
• Monitor order taking, order entry, food delivery and beverage service.
• Ensure food is served at the appropriate temperature and presented correctly.
• Ensure beverages are prepared and served according to approved recipes and standards.
• Monitor table clearing, resetting and guest waiting times.
• Ensure appropriate service procedures are followed for à la carte, buffet, room service and banquet operations.
• Ensure staff do not serve unauthorized or unrecorded items.

Order Processing and POS Control

• Ensure all orders are entered correctly into the Point of Sale (POS) system.
• Verify that orders are properly communicated to the kitchen and bar.
• Monitor cancelled orders, voids, discounts and complimentary items.
• Ensure all food and beverages served are properly recorded and billed.
• Investigate discrepancies between orders, kitchen tickets and bills.
• Ensure approved procedures are followed for refunds and bill adjustments.
• Coordinate with the cashier to resolve billing issues.

Revenue Generation and Upselling

• Support the achievement of daily, weekly and monthly F&B revenue targets.
• Encourage staff to upsell suitable menu items, desserts, drinks and promotions.
• Monitor sales performance and identify opportunities to increase revenue.
• Ensure staff communicate promotions and specials accurately.
• Monitor table turnover and service efficiency without compromising guest satisfaction.
• Report sales opportunities and customer preferences to the F&B Manager.

Stock Control and Inventory Management

• Monitor stock levels of food, beverages and service supplies.
• Ensure proper requisition and issuance of stock.
• Monitor beverage inventory, including alcoholic and non-alcoholic drinks where applicable.
• Check stock received against approved requisitions and delivery documentation as assigned.
• Report low stock, damaged goods, wastage and unusual consumption.
• Conduct periodic stock counts and participate in inventory reconciliation.
• Ensure proper storage, handling and rotation of stock using FIFO/FEFO principles where applicable.
• Prevent unauthorized consumption, stock losses and wastage.

Hygiene, Food Safety and Workplace Safety

• Ensure restaurant, bar, service stations and other assigned areas remain clean and hygienic.
• Ensure employees comply with personal hygiene and grooming standards.
• Monitor the cleanliness of service equipment, glassware, crockery and cutlery.
• Ensure food and beverages are handled safely.
• Report suspected food contamination, equipment defects and safety hazards immediately.
• Ensure spills are cleaned promptly and walkways remain safe.
• Monitor compliance with applicable food safety and health regulations.

Restaurant, Bar and Event Coordination

• Coordinate service for reservations, group bookings, meetings, parties and banquets.
• Ensure adequate staffing and preparation for scheduled events.
• Confirm event requirements with the relevant departments.
• Monitor food and beverage service during functions.
• Ensure event orders and agreed service requirements are followed.
• Coordinate with Front Office, Kitchen, Sales and Events teams where necessary.

Equipment and Asset Management

• Ensure proper handling and storage of restaurant and bar equipment.
• Monitor the condition of glassware, cutlery, crockery, trays and service tools.
• Report damaged, missing or defective equipment.
• Ensure equipment is used only for authorized purposes.
• Monitor the use of uniforms, linens and other service materials.

Reporting and Communication

• Prepare shift handover reports and operational updates.
• Report guest complaints, incidents and service challenges.
• Monitor daily sales and service performance.
• Report stock shortages, wastage and operational losses.
• Communicate maintenance issues and equipment breakdowns.
• Submit reports and records within required timelines.
• Attend departmental meetings and implement Management directives.

Compliance and General Duties

• Enforce hotel policies, SOPs and departmental rules.
• Maintain confidentiality of guest and company information.
• Cooperate with Internal Audit, Finance, Stores and other departments during reviews.
• Support staff training and continuous service improvement.
• Perform other related duties assigned by the F&B Manager or Management.

QUALIFICATIONS AND REQUIREMENTS

Education

• OND, HND or Bachelor\'s Degree in Hospitality Management, Hotel and Catering Management, Food and Beverage Management or a related discipline.
• Relevant hospitality training or professional certification is an advantage.

Experience

• Minimum of 2 - 3 years\' relevant experience in food and beverage operations.
• At least 1 - 2 years in a supervisory or team-lead position is preferred.
• Experience in hotel restaurants, bars, pool bars, banquets or other hospitality outlets is an advantage.
• Knowledge of POS systems, stock control, menu knowledge and service procedures is required.

Technical Skills

• Restaurant and bar operations.
• Food and beverage service standards.
• POS operation and order control.
• Stock requisition and inventory monitoring.
• Staff scheduling and shift supervision.
• Guest complaint resolution.
• Hygiene and food safety.
• Sales monitoring and reporting.
• Microsoft Office and basic report writing.