F&B Supervisor

The Food & Beverage Supervisor is responsible for supervising the daily operations of the hotel’s cafeteria, restaurant, and pool bar to ensure high standards of service, quality, and guest satisfaction. This role supports the Food & Beverage Head of Department and Coordinator by overseeing front-line service teams, coordinating shifts, monitoring service delivery, and ensuring compliance with operational, hygiene, and safety standards. The Food & Beverage Supervisor plays a key role in staff development, service consistency, and operational efficiency, while actively contributing to revenue generation and a positive guest experience across all food and beverage outlets.

QUALIFICATIONS

· Diploma or certification in Hospitality, Food & Beverage, or related field is preferred.

· Minimum 2 years’ experience in food and beverage service within a hotel, restaurant, or resort environment.

· Previous supervisory or senior service role experience is an asset.

· Experience working in multi-outlet environments (restaurant, bar, pool service).

· Knowledge of food safety and hygiene regulations.

SKILLS AND COMPETENCIES

· Strong leadership and team supervision abilities.

· Excellent customer service and communication skills.

· High organisational and multitasking capabilities.

· Strong attention to detail and quality focus.

· Ability to work calmly under pressure.

· Effective problem-solving and decision-making skills.

· Sales-oriented mindset with upselling ability.

· Good interpersonal and motivational skills.

· Proficiency in English (additional European languages will be considered an added advantage).

· Basic IT and POS system knowledge.

ROLE EXPECTATIONS

· Consistently uphold and promote high service standards across all outlets.

· Lead by example in professionalism, work ethic, and guest interaction.

· Take ownership of daily service performance and guest satisfaction.

· Support the development and engagement of front-line staff.

· Communicate clearly and constructively with team members and management.

· Actively contribute to revenue growth through service excellence and upselling.

· Maintain fairness, consistency, and integrity in staff supervision.

· Demonstrate flexibility in responding to operational challenges.

· Support the strategic objectives of the F&B department.

· Contribute positively to the hotel’s culture, reputation, and service identity.