Food & Beverage Supervisor

About the role

The Food & Beverage Supervisor oversees daily operations across the hotel’s restaurants, banquets, room service and other outlets, ensuring a five‑star guest experience. The role combines team leadership, service quality control and cost management to support revenue targets.

Key responsibilities

• Lead front‑of‑house staff during shifts, including servers, hosts and banquet teams, ensuring adherence to luxury service standards.
• Conduct thorough handovers between shifts and coordinate closely with the kitchen and other departments.
• Prepare service areas, set tables, polish cutlery and manage stock of linen, glassware and supplies.
• Control costs through proper stock rotation, ordering, waste minimisation and workload forecasting in partnership with the F&B Manager.
• Drive revenue by implementing upselling programmes and monitoring sales performance.
• Handle cash and credit‑card transactions according to company policies and complete end‑of‑shift paperwork.
• Ensure compliance with health, safety, fire regulations and food‑safety legislation.
• Address guest complaints promptly, aiming to anticipate and exceed guest needs.
• Maintain team appearance, punctuality and professional conduct.

Required profile

• Proven experience supervising front‑of‑house teams in a luxury hotel or upscale restaurant environment.
• Strong organisational and planning abilities with a focus on detail.
• Excellent communication skills and the ability to work collaboratively across departments.
• Customer‑focused mindset with a commitment to delivering exceptional service.

Required skills

• Cash handling and credit‑card processing.
• Stock management and inventory control.
• Upselling and revenue‑generation techniques.
• Knowledge of health, safety and food‑hygiene standards.