F&B Supervisor
2 weeks ago
Reports to: Head Chef Supervises: Servers / Bartenders (2-3 staff)
Job Summary
The F&B Supervisor is responsible for managing all front-of-house operations for the Bird's Nest restaurant, bar, and in-room dining. This hands-on role ensures guests receive a consistent, high-quality dining experience. You will lead the service team, manage daily operations, and work closely with the Head Chef to ensure a seamless link between the kitchen and the guest.
Key Responsibilities:
Daily Operations & Service Management
Manage all dining services including breakfast, lunch, and dinner at "Bird's Nest."
- Act as the main host: Greet guests, manage reservations and seating, and present menus.
- Supervise the floor: Actively oversee the service team to ensure service standards are met, orders are accurate, and service is timely.
- Execute in-room dining: Oversee the order-taking and delivery process for in-room dining, ensuring accuracy and high quality presentation.
Handle bar operations: Ensure the bar is stocked, and that drink preparation (coffee, cocktails, etc.) is consistent and high-quality.
Team Leadership & Training
Supervise the service team: Lead, motivate, and support the team of Servers/Bartenders.
- Conduct on-the-job training: Continuously train staff on service standards, menu knowledge, upselling techniques, and bar service.
- Create staff schedules: Develop and post the weekly schedule for all service staff to ensure proper coverage.
Manage performance: Provide daily feedback to staff and assist the Head Chef in formal performance reviews.
Guest Relations
Be the point of contact: Be visible on the restaurant floor to interact with guests and build rapport.
- Handle guest feedback: Professionally handle all guest complaints or special requests immediately and effectively.
Ensure satisfaction: Proactively check on tables to ensure guests are satisfied with their food, drinks, and service.
Administrative & Financial
Oversee POS system: Ensure all orders and bills are processed accurately through the Point-of-Sale (POS) system.
- Manage daily reports: Complete opening and closing checklists, daily sales reports, and cash-out procedures.
- Assist with inventory: Help the Head Chef with the monthly inventory count of beverages, service equipment (glassware, cutlery), and linens.
Control costs: Minimize waste, breakage, and spillage; ensure staff are following pouring guidelines.
Coordination & Compliance
Liaise with the kitchen: Act as the primary link between the service team and the kitchen, communicating any delays, special orders, or guest feedback to the Head Chef.
- Maintain cleanliness: Ensure the restaurant, bar, and service areas are immaculately clean and organized at all times.
- Uphold standards: Ensure all staff adhere to resort grooming and uniform policies.
Qualifications & Skills
Experience: Minimum 3 years of experience in a food & beverage role, with at least 1 year in a supervisory (or "team lead") position.
Skills:
- Strong leadership and communication skills.
- Excellent guest service and problem-solving abilities.
- Hands-on experience with POS systems.
- Good knowledge of food, wine, and cocktail service.
Personal Attributes:
- Professional, polished, and well-groomed.
- High energy and a positive attitude.
- Ability to work well under pressure in a fast-paced environment.
- Strong attention to detail.
Occasional Broken Schedule of 6:00 am to 10:00 PM, if needed.
Job Type: Full-time
Pay: Php23, Php25,000.00 per month
Benefits:
- Additional leave
- Company Christmas gift
- Company events
- Health insurance
- Opportunities for promotion
- Paid training
- Pay raise
Ability to commute/relocate:
- Botolan: Reliably commute or planning to relocate before starting work (Required)
Experience:
- Restaurant: 3 years (Required)
License/Certification:
- F & B NC II Certification (Required)
Work Location: In person
