Introduction
The Supervisor – Food & Beverage Operations is a pivotal role within our hospitality team, responsible for overseeing the daily activities of the restaurant, bar, and banquet areas. This position ensures that guests receive exceptional service while maintaining strict standards of quality, safety, and efficiency. Working Monday through Saturday, from 08:00 to 17:00, the supervisor collaborates closely with chefs, front‑of‑house staff, and management to deliver a seamless dining experience that aligns with our brand’s reputation for excellence.
Responsibilities
- Lead and motivate a team of service staff, including waiters, bartenders, and hostesses, to achieve daily service goals.
- Coordinate with the kitchen and bar to ensure timely preparation and delivery of food and beverages.
- Monitor inventory levels, place orders for supplies, and manage stock rotation to minimize waste.
- Conduct regular inspections of dining areas, ensuring cleanliness, proper table settings, and compliance with health and safety regulations.
- Handle guest complaints and special requests with professionalism, turning potential issues into positive experiences.
- Prepare shift schedules, approve time‑cards, and track attendance to guarantee optimal staffing levels.
- Utilize the VHP (Vendor Hospitality Platform) system for reservation management, billing, and reporting.
- Analyze sales data and service metrics to identify trends, propose menu enhancements, and improve profitability.
- Train new employees on service standards, product knowledge, and emergency procedures.
- Maintain accurate financial records, including daily cash reconciliation and expense tracking.
Requirements
- Minimum Diploma (D3) or Bachelor’s degree (D4) in Hospitality Management, Business Administration, or a related field.
- At least 1 year of proven experience in a supervisory role within food and beverage operations.
- Proficiency with the VHP (Vendor Hospitality Platform) or similar property management systems.
- Fluent written and spoken English; additional languages are a plus.
- Strong interpersonal and communication skills, with a positive, solution‑oriented attitude.
- Valid driving license (SIM A) for occasional off‑site vendor visits or corporate events.
- Demonstrated ability to lead diverse teams, manage conflict, and foster a collaborative work environment.
- Excellent organizational skills, with the capacity to multitask in a fast‑paced setting.
- Knowledge of food safety standards, HACCP, and local health regulations.
- Flexibility to work weekends and adjust schedules during peak periods or special events.
Benefits
- Competitive monthly salary with performance‑based bonuses.
- Comprehensive health insurance covering medical, dental, and vision.
- Paid annual leave, sick leave, and public holidays.
- Opportunities for professional development, including sponsorship for industry certifications.
- Employee meal discounts and complimentary dining vouchers.
- Company‑provided transportation allowance or fuel reimbursement.
- Team‑building outings, seasonal events, and recognition programs.
- Retirement savings plan with employer matching contributions.
About Company
Our organization is a leading player in the hospitality sector, operating a portfolio of upscale hotels, resorts, and standalone restaurants across the region. With a commitment to sustainable practices and guest‑centric service, we continuously invest in technology, talent, and innovative culinary concepts. Our culture encourages creativity, accountability, and continuous improvement, empowering employees to grow their careers while delivering unforgettable experiences to our guests.
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