SUPERVISOR

Roles & Responsibilities

Key Responsibilities

• Staff Management : Recruit, train, and schedule F&B staff, monitor their performance, and resolve conflicts.
• Customer Service : Ensure a positive guest experience by addressing complaints, maintaining quality service standards, and overseeing staff interaction with customers.
• Inventory & Supplies : Monitor food and beverage stock levels, order new supplies, and control inventory costs.
• Operational Oversight : Manage daily F&B operations, coordinate with kitchen and bar teams, and ensure timely service.
• Quality Control : Maintain food and beverage quality, ensure cleanliness and organization of dining areas, and adhere to health and safety regulations.
• Financial Management : Monitor supply and labor costs, assist in preparing budget reports, and handle cash and payment processes.
• Promotions : Assist in developing and implementing promotions and menu changes to improve sales and customer experience.

Required Skills & Qualifications

Tell employers what skills you have

Negotiation

Leadership

Ingredients

Construction

Quality Control

Customer Experience

Housekeeping

Inventory

Sanitation

Compliance

Communication Skills

Customer Satisfaction

Customer Service

Scheduling

Timekeeping

Ability To Learn