Food & Beverage Supervisor

Job Qualifications

Ideally with a relevant degree or diploma in Hospitality or Tourism Management. Minimum2 years of experience in Food & Beverage operations , preferably within a luxury hotel environment. Good communication, interpersonal, problem-solving and supervisory skills are essential.

Key Areas of Responsibility – F&B Supervisor

1. Customer Service

• Ensures consistently high standards of service and guest satisfaction in line with hotel and brand standards.
• Handles guest requests, feedback and complaints professionally and ensures appropriate follow-up.
• Builds positive relationships with guests and maintains professional interactions with colleagues.
• Demonstrates thorough menu knowledge and supports the team in recommendations, upselling and personalized service.

2. Operational

• Supervises the daily operation of the assigned outlet and ensures smooth and efficient service.
• Ensures all brand standards, service procedures and departmental guidelines are consistently followed.
• Maintains cleanliness, organization and readiness of both front and back-of-house areas.
• Coordinates closely with Kitchen, Beverage, Housekeeping and other departments as required.
• Ensures proper cashiering, billing and Micros procedures are followed.
• Supports preparations for events, functions and special operational requirements.
• Remains hands-on and visible in the outlet, particularly during busy service periods.
• Assists with inventory checks, stock control and proper handling of operating equipment and supplies.

3. Financial

• Supports the Outlet Manager in achieving revenue targets while controlling operational costs.
• Encourages upselling and ensures appropriate revenue-generating opportunities are maximized.
• Ensures accurate handling of cash, credit card transactions and financial documentation in accordance with hotel procedures.

4. Team Supervision

• Supervises team attendance, punctuality, grooming and adherence to uniform standards.
• Provides daily guidance, coaching and support to ensure consistent service delivery.
• Conducts briefings and ensures employees are aware of hotel information, promotions and operational requirements.
• Supports training and development of team members and reinforces GHM values and service standards.
• Ensures compliance with hotel policies, hygiene, health and safety, fire and security procedures.

5. Other Duties

• Attends meetings, briefings and training sessions as required.
• Maintains a professional appearance and positively represents The Chedi Katara at all times.
• Supports other areas of the F&B operation when required.
• Adapts to operational requirements and carries out any other reasonable duties assigned by management.

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