Food And Beverage Supervisor

An Exclusive Retreat of Wellness and Singularity

In Partnership with Red Sea Global (RSG)

Opening in 2025 , Jayasom Wellness Resort at Triple Bay, AMAALA will be a destination like no other—an immersive retreat for adults, families, and private residents seeking deep healing, conscious living, and meaningful connection.

Jayasom brings to life a haven of purpose-driven hospitality rooted in holistic health, integrative medicine, and soulful care. This wellness haven will offer tailored journeys anchored in Western science and complementary therapies—ranging from physiotherapy, fitness, and nutrition to spa treatment, mindful recreation, and traditional healing practices. Every experience is designed to restore balance, ignite vitality, and foster connection with self, others, and nature.

We’re assembling a pioneering team of healers, wellness practitioners, clinicians, and creatives—individuals who are passionate about elevating human potential and reshaping the future of life.

Join Jayasom. Redefine the future of wellness.

JOB PURPOSE

• Assist the Gourmet Service team of Jayasom Amaala translate Jayasom’s strategy and wellness culture into actionable gourmet service programs, activities, and initiatives, whilst ensuring the right structure and operational policies and procedures are in place.
• Assist the Gourmet Service Manager manage the restaurants, bars and organic retail kiosk operations of the resort, and to oversee all activities in the gourmet service such as training the staff, product purchasing and departmental budget.
• Ambassador of the company’s wellness and sustainability culture, promote its awareness amongst team members by leading by example and living a healthy lifestyle.

GENERAL RESPONSIBILITIES

• Ensure all restaurant, bars and organic retail kiosks operation are carried out to the highest standards and according to Jayasom’s food and beverage purpose.
• Establish long-lasting relationships with vendors, outsourcing partners, guests, owners and colleagues.
• Maintain outstanding communication with all reporting lines, ensuring the right reports receive the right communication and information in due time.
• Promote a friendly, dynamic and collaborative work environment that includes, open communication, team work, participation, creativity, trust, respect, professionalism and fun.
• Pro-actively participate in meetings and committees.
• Work towards exceeding company’s business targets.
• Take a positive and resourceful approach to every project.
• Carry out any other reasonable duties and responsibilities as assigned.

PEOPLE MANAGEMENT

• Participate in the building of an effective gourmet service team by proactively participate in their selection, training, and development.
• Lead by example, provide a common vision and effective communication to the gourmet service team.
• Walk the talk, model the desired behaviors.
• Provide a supportive and caring work environment where team members are encouraged to ask questions, seek feedback, share opinions, perspectives, and discuss problems and mistakes without fear of embarrassment and retribution.
• Lead with empathy, trying to understand team members’ thoughts and perspectives to gain insight into their emotions and to better connect with them.
• Assign responsibilities to team members, provide them with the right environment and support to take ownership and to be accountable towards the delivery of their daily tasks, projects, and objectives as per company service standards and set timelines.
• Ensure team members have a complete understanding of their role, responsibilities, and company expectations, as well as the role of others to help them know whom to ask for information/support when required.
• Encourage team members to participate in learning activities/programs, committees, seminars, webinars, community relations activities and programs, meetings, surveys.
• Celebrate successes and recognize the contribution of team members.
• Set regular feedback discussions with team members, on performance, to set up and follow through tasks/projects, monitor how they are feeling and provide them with the right support and guidance.
• Nurture teamwork and collaboration within own department, and with other property departments.
• Foster team members’ commitment to deliver excellent and customized guest service.

KEY OPERATIONAL RESPONSIBILITIES

• Assist the Gourmet Service Manager to develop and implement the operational procedures and standards to enhance and measure quality; continually challenge the policies and procedures to ensure state-of-the-art techniques, equipment and terminology are incorporated.
• Schedule and coordinate the work of the gourmet service team to ensure service is economical, technically correct and within budgeted labour costs goals.
• Lead and organise the gourmet service department tastings and trainings for all food and beverage products.
• Knowledgeable about all types of allergens, food preferences, guests’ intolerances and perform up selling for all items based on guest medical profile and offering alternatives.
• Be knowledgeable to operate the existing POS system Micros based on the trained responsibility level as assigned in the department.
• Monitor and analyse competitor menus, products and service.
• Handle guest’s complaints in a prompt and courteous manner to guarantee 100% guest satisfaction.
• Make regular inspections of restaurants, bars and organic retail kiosk units to observe quality of service, cleanliness and sanitation of service areas, equipment and staff appearance and hygiene.
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Keep up to date with service and culinary trends and provide improvement feedback to the Head of Gourmet.
• Prepare operational reports and analyse setting forth progress and adverse trends and make appropriate recommendations.
• Ensure the gourmet service team will maintain a high level of service in accordance with the established standards.
• Be at the front of house, to meet with the guests, seek feedback and develop loyal relationships.
• Coordinate with gourmet kitchen team to educate service team members of new products and menus.
• Conduct regular inventory of operating supplies and equipment together with the stewarding department providing matching report.
• Obtain an account for the correct settlement of all issued bills and be overall responsible for the outlet’s floats.
• Responsible for daily reports such as revenue, voids, guest complaints, guest’ preferences, special guests’ celebration and occasions.
• Prepare, facilitate and attend departmental and resort meetings as per property’s operational guidelines.
• Prepare staff roster based on business levels to maximise staff productivity while ensuring a healthy and balanced living.
• Ensure that the established opening and closing procedures for the gourmet service outlets are well communicated and followed.

JOB REQUIREMENTS

Qualifications:

• BA in Hotel Management or equivalent

Work Experience:

• Previous experience in a similar role in a luxury resort and in pre-opening
• Progressive experience in high quality service

Knowledge:

• Wellness cuisine and trends
• Food regulations and health and safety
• Hotel information system – Opera, Fidelio Micros Symphony

Competencies:

• Motivating others
• Building effective teams
• Managing vision & purpose
• Ethics and values
• Cultivate relationships
• Business acumen
• Leading in wellness
• Technical capacity

Technical Skills:

• Strong attention to details
• Excellent time management
• Cost control
• Multitasking
• Planning
• Teamwork and collaboration
• Ability to handle pressure
• Creative and innovative

Attitude:

• Positive
• Friendly and approachable
• Flexible and adaptable to change
• Responsible and reliable
• Empathetic

Disclaimer:

• The above statements are intended to describe the general nature and level of work being performed. This is not an exhaustive list of responsibilities.
• Position Descriptions are dynamic and change depending on the organizational requirements.
• All staff may be required to perform duties outside of their normal responsibilities as required.