Job Purpose

To ensure the smooth, efficient, and profitable operation of all Food and Beverage outlets, delivering consistent quality, outstanding guest service, and high standards of cleanliness and order. The role demands active supervisory presence, hands-on leadership, staff training, and discipline enforcement, as well as coordination with the kitchen and other departments to guarantee seamless service. The supervisor is also accountable for maintaining team morale, monitoring resources, and upholding the company’s service culture and values.

Key Responsibilities

• Supervise the setup, service, and closure of all F&B outlets to ensure smooth and timely operations aligned with hotel standards.
• Handle guest queries, resolve complaints, and oversee service delivery to maintain high guest satisfaction and retention.
• Train, mentor, and evaluate the performance of team members, ensuring continuous skills development and motivation.
• Enforce grooming, punctuality, and conduct standards, maintaining a professional and respectful work environment.
• Prepare staff rosters, requisitions, and liaise with the kitchen and stores to ensure uninterrupted operations.
• Submit accurate reports, including payroll inputs, stock takes, and requisitions, ensuring transparency and cost control.
• Maintain on-floor visibility during peak periods, events, and emergencies to provide leadership and immediate issue resolution.
• Conduct regular team briefings and debriefings to communicate management directives and align operational goals.
• Ensure compliance with Occupational Health and Safety (OHS) regulations in all service areas, maintaining safe, clean, and compliant outlets.

Qualifications & Experience

• Bachelor’s Degree, Diploma or Higher Diploma in Hotel Management, Hospitality, Food & Beverage Service, Tourism or related fields.
• Food Safety or Occupational Health and Safety training is an advantage.
• Proficiency in Outlook, POS systems and MS Office tools such as Word and Excel
• Minimum 2 years of hands-on supervisory experience in a hotel or restaurant with Food & Beverage setting.
• Proven ability in team supervision, outlet operations, and shift planning.
• Experience in stock control, staff rostering, and coordination with the kitchen and suppliers.

Technical & Behavioral  Competencies

• Strong outlet supervision skills; experienced in opening and closing procedures, shift briefings, and guest flow coordination
• Effective resource management including staffing, requisitioning stock, and managing operating equipment
• Skilled in training, coaching, onboarding, and performance feedback
• Proficient in POS operations, order tracking, billing accuracy, and cash handling
• Competent in reporting and administration, such as stock take reports, payroll inputs, and duty rosters
• Solid knowledge of food & beverage service standards, menus, guest interaction, hygiene, and safety compliance
• Demonstrates leadership, initiative, and accountability with strong communication and conflict resolution ability
• Consistent in discipline enforcement, attention to detail, teamwork, and cross-functional coordination
• Adaptable, proactive, and solutions-oriented under pressure