Food & Beverage Supervisor

Role Overview

As Food & Beverage Supervisor, you will be the operational anchor for all dining spaces within the hotel, making sure that everyday service runs smoothly while special events and banquets also hit the mark. You will spend most of your time on the floor, reading the pace of service, guiding staff in real time, and stepping in whenever a guest needs attention. Your presence directly influences whether guests leave with praise or complaints, and your efforts protect the reputation of the brand while helping the F&B department meet its revenue targets.

Key Responsibilities

• Run the daily floor operations of every food and beverage area, from informal dining to formal banquets, ensuring each shift starts prepared and stays organised under pressure.
• Act on guest feedback immediately by listening, apologising where needed, and resolving problems on the spot so that a negative moment becomes a positive memory.
• Lead daily line-ups and shift briefings, communicating menu updates, special requests, VIP arrivals, and service expectations in a clear, direct way.
• Observe staff performance on the floor and give honest, constructive coaching in the moment, then follow up with more structured development conversations.
• Perform regular quality checks across every outlet, covering food presentation, table setting, cleanliness, personal grooming, and overall atmosphere.
• Monitor inventory levels and wastage patterns closely, using that data to place sensible orders, reduce spoilage, and support the departmental cost-control plan.
• Collaborate with the kitchen, banqueting, and front-of-house colleagues to coordinate timing, communicate dietary needs, and align service delivery across departments.
• Assist the Food & Beverage Manager with administrative duties such as rosters, incident reports, training notes, and performance records, while helping to promote seasonal food and beverage campaigns.

Requirements & Qualifications

• Diploma or Higher Diploma in Food & Beverage Management, Hospitality Management, or a closely related field.
• At least three years of experience in food and beverage operations, ideally with supervisory duties inside a well-established hotel environment.
• Practical knowledge of HACCP, food safety standards, stock management, wastage control, and departmental cost monitoring.
• Strong leadership with a natural ability to motivate a diverse team through busy service periods without losing composure.
• Excellent communication and interpersonal skills, comfortable addressing staff concerns, guest complaints, and kitchen queries with equal professionalism.
• A sharp eye for detail and a commitment to maintaining consistent quality, hygiene, and presentation standards across outlets.
• Willingness to work flexible hours, including evening shifts, weekends, and public holidays, according to business demand.
• Previous experience with IHG or another international hotel brand will be considered a distinct advantage.