Food and Beverage Supervisor

Roles and responsibilities

You will support the overall Food & Beverage operation of the resort to maximize guest satisfaction, team member performance and business results. Your key duties and responsibilities are to promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served, achieved through developing and maintaining a strong team environment, delivery of prompt, courteous service in accordance with brand and Food & Beverage standards. Further you handle daily team member relations, and encourage problem solving by team members through proper training and empowerment.
Staff Supervision: Supervise, train, and manage F&B service staff, including servers, bartenders, and host/hostesses. Ensure team members understand service standards and procedures.
Guest Service Management: Ensure all guest interactions are handled professionally and efficiently, addressing guest complaints, concerns, and special requests promptly and effectively.
Operational Management: Oversee the daily operations of the F&B outlets, ensuring smooth and efficient service. This includes monitoring service timing, quality control, cleanliness, and staff performance.
Training & Development: Provide on-the-job training to new employees and offer ongoing coaching to staff to improve skills, boost morale, and maintain high performance levels.
Quality Control: Maintain high standards for food and beverage quality, presentation, and service delivery, ensuring that all food and beverage items meet or exceed guest expectations.
Inventory Management: Assist with inventory control by monitoring stock levels of food, beverages, and supplies, placing orders as needed, and ensuring proper storage and handling.
Health & Safety Compliance: Ensure that the department complies with health, safety, and sanitation regulations, and maintains a clean, safe working environment for staff and guests.
Shift Planning & Scheduling: Manage staff schedules, ensuring adequate coverage for peak times, while adhering to labor cost budgets.

Desired candidate profile

College diploma in Hotel Management or related field
Previous experience in Food & Beverage/Restaurant operation
Passion for leadership and teamwork
Eye for detail to achieve operational excellence
Excellent guest service skills
Leadership and Team Management: Ability to lead and motivate a team, foster teamwork, and manage conflict resolution. Experience in training, coaching, and developing staff.
Customer Service Excellence: Strong guest service skills with the ability to handle difficult situations professionally and calmly while ensuring guest satisfaction.
Communication Skills: Clear and effective communication with guests, staff, and management. Ability to convey expectations and feedback in a constructive manner.
Problem Solving: Ability to resolve service issues quickly, including dealing with guest complaints, operational challenges, and personnel issues.
Operational Knowledge: Understanding of F&B operations, including service standards, food and beverage knowledge, and the ability to manage multiple tasks during busy periods.
Financial Acumen: Knowledge of cost control, budgeting, and financial management to maintain profitability while ensuring quality service.
Attention to Detail: Ability to monitor all aspects of the service, from food presentation to guest interactions, and ensure everything meets established standards.
Time Management and Multitasking: Strong organizational and time-management skills, with the ability to manage multiple tasks and responsibilities effectively in a fast-paced environment.
Crisis Management: Ability to remain calm under pressure, make quick decisions, and manage stress in challenging situations.