Fb supervisor

Key Responsibilities Operations Management

Assist the F&B Manager in overseeing daily operations of all F&B outlets, including restaurant, bar, room service, and banquets.

Ensure smooth coordination between kitchen and service teams for efficient guest service.

Monitor product quality, presentation, and service standards in all outlets.

Handle guest feedback and complaints promptly and professionally.

Staff Supervision & Development

Supervise, train, and motivate service team members to maintain high performance and service consistency.

Support in scheduling staff, controlling overtime, and ensuring adequate manpower coverage.

Assist in performance evaluation and help develop staff through regular coaching.

Financial & Cost Control

Assist in achieving budgeted revenue, cost targets, and profitability for all outlets.

Monitor inventory levels and control food & beverage costs through effective ordering and wastage management.

Help analyze daily sales reports and identify opportunities for upselling and revenue growth.

Guest Experience & Quality Assurance

Maintain consistent guest satisfaction by ensuring warm, professional, and attentive service.

Conduct regular floor checks to monitor ambiance, cleanliness, and service quality.

Ensure all hygiene, safety, and health regulations (HACCP standards) are followed at all times.

Administration & Reporting

Support in preparing F&B reports, daily revenue summaries, and monthly performance analysis.

Assist with menu planning, pricing strategy, and coordination with culinary teams for promotions or events.

Participate in F&B meetings and contribute creative ideas for improvement.

Event & Promotion Coordination

Assist in planning and executing special events, seasonal promotions, and themed dining experiences.

Collaborate with Sales & Marketing to ensure promotional activities align with brand identity and revenue goals.

Key Qualifications

Minimum 2–3 years of experience in F&B operations, with at least 1 year in a supervisory or assistant manager role.

Strong leadership, communication, and problem‑solving skills.

Good understanding of food and beverage trends, service standards, and cost control.

Flexible to work on shifts, weekends, and public holidays.

Hospitality management background preferred.

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