The F&B Supervisor is responsible for overseeing daily restaurant operations, ensuring excellent customer service, maintaining quality standards, and supporting the F&B team to achieve operational goals.

Key Responsibilities

1. Daily Operations Management

• Supervise and coordinate daily front-of-house (FOH) operations.
• Ensure smooth service flow during peak and non-peak hours.
• Handle opening and closing duties according to company SOPs.

2. Customer Service Excellence

• Greet and assist customers professionally.
• Manage customer feedback, complaints, and special requests promptly.
• Ensure dining areas are clean, well-organized, and welcoming.

3. Staff Supervision & Training

• Lead and guide service staff, assign daily duties, and monitor performance.
• Train new staff on service standards, menu knowledge, and customer handling.
• Conduct regular briefings before service.

4. Inventory & Stock Control

• Monitor stock levels for beverages, cutlery, condiments, and supplies.
• Assist in inventory checks and ensure accurate stock records.
• Report shortages or maintenance issues to management.

5. Quality & Hygiene Compliance

• Ensure compliance with food safety, hygiene, and sanitation standards.
• Maintain a safe working environment in accordance with regulatory requirements.
• Ensure proper handling of equipment and tools.

6. Administrative Duties

• Assist in staff scheduling and manpower planning.
• Support in reporting sales, wastage, and daily operational updates.
• Coordinate with kitchen and management for smooth workflow.