F&B Outlet Supervisor

About the role

The F&B Outlet Supervisor oversees daily operations of a designated food and beverage outlet, ensuring high‑quality service, efficient workflow, and guest satisfaction. Reporting to the Outlet Manager, the role combines leadership, operational control, and guest‑focused service in a hotel environment.

Key responsibilities

• Supervise the outlet’s shift, preparing the venue for opening and closing.
• Allocate duties and workstations, monitor guest flow, table allocation, and service sequence.
• Maintain food and beverage quality, presentation standards, and hygiene requirements.
• Monitor stock levels, coordinate inventory, requisitions, receiving, and storage.
• Ensure equipment is handled correctly and maintained.
• Deliver friendly, professional service, handle guest feedback and complaints.
• Promote menu items, upsell, and communicate promotions.
• Brief the team on reservations, VIP guests, and special events.
• Coach, train, and motivate staff, supporting onboarding and performance evaluations.

Required profile

• Diploma or degree in Hospitality Management, Food & Beverage Management, or related field (preferred).
• Minimum 2–3 years of experience in F&B operations, preferably in a hotel or upscale restaurant.
• Previous supervisory experience in an F&B outlet (preferred).
• Strong knowledge of restaurant and beverage service standards and food safety practices.

Required skills

• Familiarity with POS systems.
• Basic F&B reporting capabilities.