Job Summary:
The F&B Supervisor is responsible for overseeing the daily operations of the restaurant, ensuring exceptional guest service, maintaining quality standards, supervising staff, and maximizing operational efficiency and profitability. The role involves coordinating service activities, training team members, and ensuring compliance with hotel policies and food safety regulations.
Key Responsibilities:Operational Management
- Supervise the day-to-day operations of the restaurant.
- Ensure smooth and efficient service during all meal periods.
- Monitor table allocation, seating arrangements, and guest flow.
- Coordinate with the kitchen to ensure timely and accurate food delivery.
- Ensure restaurant cleanliness, hygiene, and ambience meet four-star standards.
Guest Service
- Welcome and interact with guests to ensure a memorable dining experience.
- Handle guest complaints and resolve issues promptly and professionally.
- Monitor service quality and ensure adherence to hotel service standards.
- Build positive guest relationships and encourage repeat business.
Team Supervision
- Supervise and motivate restaurant staff.
- Conduct daily briefings and allocate duties.
- Train and mentor employees on service standards, SOPs, and product knowledge.
- Monitor staff grooming, punctuality, and discipline.
- Assist in staff scheduling and attendance management.
Food & Beverage Standards
- Ensure proper food presentation and service procedures.
- Maintain knowledge of menu items, ingredients, and beverage offerings.
- Upsell menu items and promotional offers to maximize revenue.
- Ensure proper handling and storage of food and beverages.
Inventory and Cost Control
- Monitor restaurant supplies and operating equipment.
- Assist in stock control and inventory management.
- Minimize wastage, breakage, and pilferage.
- Ensure proper billing procedures and cash handling practices.
Hygiene and Safety
- Ensure compliance with food safety and hygiene standards.
- Maintain cleanliness of dining areas, service stations, and equipment.
- Follow health and safety regulations and emergency procedures.
Coordination and Administration
- Coordinate with the kitchen, housekeeping, front office, and stores departments.
- Prepare daily sales and operational reports.
- Assist management in planning special events and promotions.
- Attend departmental meetings and training sessions.
Qualifications:
- Diploma or Bachelor's Degree in Hotel Management, Hospitality Management, or a related field.
- Certification in Food Safety or HACCP is an advantage.
Experience:
- 3–5 years of experience in Food & Beverage Service.
- Minimum 1–2 years of supervisory experience in a reputed three-star, four-star, or five-star hotel restaurant.
Skills and Competencies:
- Excellent leadership and team management skills.
- Strong customer service orientation.
- Good communication and interpersonal skills.
- Sound knowledge of restaurant operations and service standards.
- Basic knowledge of POS systems and billing procedures.
- Ability to work under pressure and handle guest concerns effectively.
- Good organizational and problem-solving skills.
- Knowledge of food safety and hygiene regulations.
Key Performance Indicators (KPIs):
- Guest satisfaction scores.
- Service quality and speed.
- Revenue generation through upselling.
- Staff productivity and attendance.
- Reduction in wastage and breakage.
- Compliance with hygiene and safety standards.
- Positive guest feedback and repeat patronage.
Working Conditions:
- Flexible shifts, including weekends and public holidays.
- Standing and walking for extended periods.
- Ability to work in a fast-paced hospitality environment.
Personal Attributes:
- Professional appearance and grooming.
- Positive attitude and customer-focused approach.
- Strong leadership and decision-making abilities.
- Team player with excellent interpersonal skills.
- Honest, reliable, and able to maintain confidentiality.
Pay: ₹23,000.00 - ₹28,000.00 per month
Benefits:
- Flexible schedule
- Food provided
Work Location: In person
