Quality & Service Excellence Supervisor

Role Overview

This position owns the day-to-day running of food and beverage service across corporate dining rooms, catered events and banqueting functions, translating menus and schedules into smooth, well-staffed service. You will be the person who keeps quality, safety and timing consistent whether the team is plating an executive lunch for twelve or executing a multi-course banquet for several hundred. The role matters because guest experience, food safety compliance and cost control all live or die on how well front-of-house and kitchen operations are coordinated on the floor.

Key Responsibilities

• Plan and oversee daily food and beverage service across executive dining, corporate catering and banqueting, aligning staffing, equipment and production schedules with each event's requirements.
• Lead, roster and coach front-of-house and service teams, setting clear standards for presentation, table service, greeting and guest handling.
• Enforce HACCP and food safety procedures throughout receiving, storage, preparation and service, maintaining records and acting on any deviation.
• Coordinate with culinary teams on menu planning, portioning and special dietary requirements, including nutrition-conscious and allergen-safe options.
• Manage supplier and vendor relationships for food, beverage and service consumables, checking deliveries against agreed quality and specification.
• Track operational budgets, control wastage and portion costs, and report on food cost, labour and event profitability.
• Act as the primary point of contact for clients and internal stakeholders during events, resolving service issues in real time and gathering feedback afterwards.
• Run post-event reviews and periodic audits, turning recurring issues into training or process changes that lift service consistency.

Requirements & Qualifications

• Degree or diploma in Hospitality Management, Hotel Management, Food & Beverage Management, Culinary Arts, Nutrition or a related discipline.
• Professional certification in HACCP, Food Safety, Hospitality or Customer Service is an added advantage.
• Minimum 5 years' experience in hospitality, catering operations, banqueting or service excellence management.
• Prior exposure to corporate catering, executive dining, hotel operations or large-scale events is preferred.
• Working knowledge of food safety regulations, service standards and kitchen-to-floor coordination.
• Demonstrated ability to lead service teams, manage multiple simultaneous functions and communicate clearly with clients, chefs and vendors.