F&B Supervisor

Role overview

Service and team leadership

• Lead daily F&B operations, guest flow, and floor execution; support the team and engage with guests during service.
• Handle complaints professionally and ensure effective, timely service recovery.
• Supervise the team, assign tasks, allocate sections and breaks at briefings, and adjust deployment to guest demand.
• Train and coach team members on service style, menu knowledge, brand standards, competencies, and operational gaps.
• Monitor grooming, professionalism, punctuality, performance, teamwork, and consistent service delivery.
• Ensure mise-en-place, setup, cleanliness, readiness checklists, product knowledge, and service sequence are in place.

Operational controls

• Ensure compliance with SOPs, hygiene requirements, allergy communication, safety procedures, and emergency processes.
• Use POS systems correctly and monitor order processing, billing accuracy, voids, discounts, payments, and cash accountability.
• Monitor stock, shortages, wastage, consumables, and equipment; support inventory controls and stock counts.
• Coordinate with kitchen, bar, F&B leadership, and other departments; support events and peak operations.
• Complete handovers covering open checks, guest concerns, shortages, equipment defects, and incidents.
• Escalate safety and responsible-service concerns; approve transactions and service recovery only within delegated limits.
• Coordinate defect tracking and outlet readiness; organize role-specific training and mock services.
• Carry out additional reasonable duties within training and competence as assigned by management.

Requirements

• Previous senior service or supervisory experience.
• Strong POS knowledge and practical coaching, organization, and service recovery skills.
• Teamwork, respectful communication, and ability to work the shifts required by the outlet.
• Follow approved hygiene, allergy communication, safety, and emergency procedures; promptly report incidents and unsafe conditions.