Food and Beverage (F&B) Supervisor

Job Title: Food and Beverage (F&B) SupervisorRole Overview

The F&B Supervisor is the vital link between the restaurant/banquet management and the front-line service staff (servers, hosts, bussers, bartenders). They are responsible for ensuring that daily operations run smoothly, guests receive exceptional service, and company standards for quality, sanitation, and safety are strictly followed.

Unlike a manager who focuses on long-term strategy, scheduling, and P&L statements, the Supervisor is focused on the real-time execution of service.

Key Responsibilities

1. Operations Management

• Shift Leadership: Opens or closes the outlet, assigning stations, conducting pre-shift meetings to communicate menu changes, VIPs, and daily specials.
• Floor Management: Patrols the dining area during service to monitor the flow of food, table turnover, and the pacing of courses.
• Quality Control: Inspects food presentation before dishes leave the kitchen to ensure consistency and portion control; ensures beverages are prepared to recipe standards.
• Inventory: Monitors par levels for linens, glassware, and supplies; assists in conducting weekly or monthly inventory counts.

2. Team Supervision

• Coaching: Provides real-time feedback to staff on service techniques, upselling strategies, and error correction without disrupting the guest experience.
• Training: Onboards new hires by shadowing them during service, teaching them the point-of-sale (POS) system, and enforcing service standards.
• Conflict Resolution: Acts as the first point of escalation for customer complaints (e.g., incorrect orders, long wait times) and minor staff disputes.

3. Guest Experience

• VIP Handling: Greets regular or VIP guests, ensures special requests (allergies, anniversaries) are accommodated.
• Service Recovery: Has the authority to comp items or offer desserts to resolve dissatisfied guest issues immediately.

4. Administrative & Compliance

• Cash Handling: Verifies server cash-outs, ensures accurate billing, and reconciles the register at the end of the shift.
• Safety: Ensures compliance with local health department regulations (food handling, sanitization) and alcohol service laws (checking IDs, preventing over-serving).

Required Skills & Qualifications

• Experience: 1–3 years of experience in a full-service restaurant, hotel, or banquet setting. Previous experience as a Server, Bartender, or Lead Host is typically required.
• Education: High school diploma required; Associate’s or Bachelor’s degree in Hospitality Management is often preferred.
• Technical Skills: Proficiency with POS systems (Toast, Micros, Aloha); knowledge of Microsoft Office (Excel/Word) for inventory and reporting.
• Soft Skills:
• Leadership: Ability to motivate a team during high-stress "rush" periods without becoming flustered.
• Communication: Bilingual abilities (English + local language) are often a high priority in urban or luxury settings.
• Physical Stamina: Ability to stand/walk for 8–10 hours and lift up to 25–50 lbs (kegs, cases of wine).

Job Types: Full-time, Part-time

Pay: RO7,000.000 - RO9,600.000 per year

Expected hours: 40.0 per week

Work Location: In person