Food and Beverages Supervisor

Job Summary

We are seeking a proactive, customer-focused, and experienced Food & Beverages Supervisor to oversee daily food and beverage operations, supervise staff performance, and ensure excellent service delivery.

The successful candidate will be responsible for coordinating daily activities across the restaurant, bar, and other food and beverage service areas, maintaining operational standards, monitoring inventory, and ensuring an exceptional guest experience.

Key Responsibilities

• Daily Operations: Supervise daily food and beverage operations to ensure smooth, efficient, and timely service delivery.
• Staff Supervision: Coordinate staff duties, schedules, and shift activities to ensure adequate coverage and operational efficiency.
•  Daily Staff Performance: Monitor and evaluate daily staff performance, including punctuality, productivity, teamwork, grooming, conduct, and adherence to service standards. Provide feedback and address performance gaps promptly.
• Guest Experience: Ensure excellent customer service, handle guest complaints professionally, and implement measures to improve guest satisfaction.
• Inventory Management: Monitor stock levels, requisitions, consumption, and wastage to minimize losses and ensure availability of supplies.
• Food Safety and Hygiene: Ensure compliance with food safety, sanitation, cleanliness, and hygiene standards across all food and beverage service areas.
• Service Quality: Ensure food and beverages are served according to the resort’s quality standards and established procedures.
• Interdepartmental Coordination: Work closely with the kitchen, housekeeping, procurement, and other relevant departments to ensure seamless operations.
• Sales and Cost Control: Monitor sales activities, portion control, and operational costs while identifying opportunities to improve revenue and reduce wastage.
• Training and Development: Identify staff training needs, support onboarding, and coach team members to improve their skills and service delivery.
• Compliance and Accountability: Ensure staff adhere to company policies, standard operating procedures, and established disciplinary standards.
• Reporting: Prepare daily operational reports covering staff attendance and performance, sales, stock usage, guest complaints, and other relevant operational issues.
• Equipment and Facilities: Ensure food and beverage equipment and service areas are properly maintained, and report faults or maintenance needs promptly.
• Continuous Improvement: Recommend practical improvements to service delivery, operational efficiency, guest satisfaction, and departmental performance.

Requirements and Qualifications

• A degree or HND / OND in Hospitality Management, Food and Beverage Management, or a related field is an advantage.
• Relevant experience supervising food and beverage operations in a hotel, resort, restaurant, or similar hospitality establishment.
• Good knowledge of food safety, hygiene, and customer service standards.
• Ability to monitor staff performance and hold team members accountable.
• Good organizational, problem-solving, and inventory management skills.
• Ability to work effectively under pressure and manage multiple operational priorities.
• Proficiency in basic reporting and record-keeping.
• Flexibility to work shifts, weekends, and public holidays as required.

Performance Expectations

The successful candidate will be expected to:

• Service Quality: Deliver consistently high-quality food and beverage services, ensuring that excellent service standards are maintained across the restaurant, bar, and all service areas.
• Daily Staff Performance: Monitor and evaluate employees’ daily performance, productivity, punctuality, grooming, conduct, and adherence to service standards.
• Hygiene, Safety and Cleanliness: Maintain high standards of hygiene, food safety, and cleanliness across the restaurant, bar, service areas, and equipment.
• Guest Satisfaction: Ensure guests receive prompt, courteous, and professional service while addressing complaints and concerns effectively.
• Staff Supervision and Accountability: Ensure employees understand their responsibilities, perform their duties effectively, and comply with established operational procedures.
• Operational Efficiency: Ensure smooth daily operations, effective coordination of staff, and timely service delivery.
• Inventory and Cost Control: Monitor stock usage, prevent unnecessary wastage, and ensure proper handling and accountability for food and beverage supplies.
• Compliance with Standards: Ensure consistent adherence to company policies, service procedures, hygiene requirements, and safety standards.
• Training and Development: Identify performance gaps and training needs, providing guidance and coaching to improve staff competence and service delivery.
• Reporting: Maintain accurate daily records and submit reports on staff performance, operational issues, guest feedback, and other relevant departmental activities.
• Continuous Improvement: Identify opportunities to improve service quality, operational standards, employee performance, and overall guest experience.