Food And Beverage Supervisor

Job Overview

Key Responsibilities

• Supervise daily operations of assigned restaurants, cafés, lounges, pool/beach outlets, banquets and other F&B facilities.
• Ensure smooth and efficient service throughout each shift.
• Conduct pre-shift briefings and allocate duties according to operational requirements.
• Ensure proper opening, operating and closing procedures are followed.
• Monitor table setup, mise-en-place, service sequence, cleanliness and overall outlet readiness.
• Ensure effective shift handovers and clear communication between teams.
• Deliver and maintain 5-star luxury service standards throughout all guest interactions.
• Proactively identify guest requirements and ensure personalized service.
• Handle guest feedback, complaints and service recovery professionally and promptly.
• Ensure the team demonstrates excellent product knowledge and knowledge of menus, promotions and resort facilities.
• Maintain a welcoming, professional and guest-focused environment.
• Supervise, motivate and guide F&B service colleagues during shifts.

Requirements

• Diploma or Bachelor's Degree in Hotel Management, Hospitality Management, Food & Beverage Management or a related field preferred.
• Minimum 3–5 years of F&B experience, including at least 1–2 years in a supervisory position within a 5-star hotel, luxury resort, fine-dining restaurant or premium hospitality environment.
• Strong knowledge of international food and beverage service standards.
• Experience with fine dining, buffet, à la carte, banquets and/or resort F&B operations.
• Good knowledge of POS systems and basic Microsoft Office applications.
• Food safety/hygiene certification preferred.
• Excellent English communication skills; additional languages are an advantage.
• Strong leadership, interpersonal and problem-solving skills.
• Professional appearance, grooming and positive attitude.
• Ability to work shifts, weekends, public holidays and extended hours based on resort operations.

Key Competencies

• Luxury Guest Service, F&B Operations, Team Leadership, Staff Training & Coaching, Fine Dining Service, Guest Complaint Resolution, Upselling & Revenue Generation, Inventory & Cost Control, Food Safety & Hygiene, POS & Cash Handling, Communication & Coordination, Problem Solving, Attention to Detail,