Food and Beverages Supervisor

1. Staff Supervision: Supervising and directing the activities of food and beverage service staff, to ensure efficient and courteous service delivery. 2. Training and Development: Providing training and ongoing coaching to service staff on service standards, product knowledge, and guest interaction skills to maintain high levels of customer satisfaction. 3. Customer Service: Ensuring exceptional customer service by addressing guest inquiries, resolving complaints, and maintaining a positive and welcoming atmosphere in dining areas. 4. Order Taking and Delivery: Overseeing the order‑taking process, ensuring accuracy in orders, and coordinating the prompt and efficient delivery of food and beverages to guests. 5. Table Maintenance: Monitoring table turnover, ensuring tables are promptly cleared and reset, and maintaining cleanliness and organization in dining areas to enhance the overall guest experience. 6. Menu Knowledge: Having a thorough understanding of the menu offerings, including ingredients, preparation methods, and potential allergens, to assist guests with menu selection and accommodate special dietary needs. 7. Upselling and Revenue Generation: Encouraging upselling of menu items and promoting special offers or promotions to maximize revenue and enhance the guest experience. 8. Compliance and Safety: Ensuring compliance with health, safety, and sanitation standards in food and beverage service areas, including proper handling and storage of food and beverages. 9. Inventory Management: Assisting in monitoring and managing inventory levels of beverages, condiments, and other service-related items to prevent shortages and minimize waste. 10. Shift Management: Coordinating service staff schedules, assigning duties, and managing staffing levels to ensure adequate coverage during peak business hours while controlling labor costs. 11. Cash Handling and Billing: Overseeing cash handling procedures, including processing payments, reconciling cash drawers, and generating accurate guest checks or bills. 12. Event Coordination: Assisting in the coordination of special events, private dining, and banquets, including staffing requirements, setup, and service execution. 13. Collaboration: Collaborating with kitchen staff, bar staff, and other hotel departments to ensure seamless coordination and communication to deliver a cohesive food and beverage service experience. 14. Quality Control: Conducting regular inspections of dining areas and service stations to ensure cleanliness, organization, and adherence to service standards. 15. Feedback and Reporting: Soliciting guest feedback, addressing concerns or issues promptly, and providing regular reports on service performance to management. 16. Other related task as may be assigned by the management. Educational Background: Graduate of Hospitality Management, Hotel and Restaurant Management, or any related course. Experience: At least 2–3 years of relevant experience in food and beverage service, preferably in a hotel or fine dining environment, with at least 1 year in a supervisory or team leader role. Skills Required: Strong leadership and team management abilities Excellent customer service and interpersonal skills Good verbal and written communication Knowledge of food safety and sanitation standards Proficient in POS systems and basic cashiering procedures Ability to multitask and work under pressure during peak hours Personality Traits: Professional appearance, confident, courteous, proactive, and guest-oriented Other Requirements: Willing to work on shifting schedules, weekends, and holidays; physically fit to stand and walk for extended periods; knowledge of basic inventory and stock management. #J-18808-Ljbffr