Food Beverage Supervisor

Roles and responsibilities

You will support the overall Food & Beverage and Kitchen 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.
1. Administrative Support:
Manage schedules for the food and beverage team, including shifts, meetings, and training sessions.
Handle correspondence such as emails, calls, and messages related to F&B operations.
Maintain accurate records, including invoices, purchase orders, and inventory reports.
2. Event Coordination:
Assist in planning and executing F&B-related events, such as banquets, conferences, or special dining experiences.
Communicate event details to the kitchen and service teams to ensure seamless execution.
Coordinate with suppliers and vendors for timely delivery of products and services for events.
3. Guest Relations:
Serve as a point of contact for guest inquiries about menus, reservations, and events.
Ensure prompt resolution of guest concerns or special requests related to food and beverage.
Gather and relay guest feedback to the relevant teams to improve service quality.
4. Inventory and Supplies Management:
Monitor inventory levels of food, beverages, and supplies to ensure optimal stock.
Coordinate with the purchasing department to place orders and restock items as needed.
Track and document waste or discrepancies to support cost control efforts.

Desired candidate profile

College diploma in Hotel Management or related field.
Previous experience in a Food & Beverage/Restaurant operations management role
Passion for leadership and teamwork.
Eye for detail to achieve operational excellence.
Excellent guest service skills.
Organizational Skills: Strong ability to multitask and prioritize tasks effectively.
Communication Skills: Clear and professional communication with team members and guests.
Technical Proficiency: Familiarity with restaurant management software, Microsoft Office, and point-of-sale (POS) systems.
Guest Service Expertise: Commitment to delivering exceptional customer experiences.
Attention to Detail: Ensures accuracy in documentation, scheduling, and event coordination.
Team Player: Works collaboratively with diverse teams in a fast-paced environment.
Proactive: Anticipates potential issues and takes initiative to address them.
Adaptable: Thrives in a dynamic setting with varying tasks and responsibilities.
Reliable: Maintains punctuality and dependability in daily tasks.
Problem-Solver: Quickly resolves challenges to maintain operational flow.