Food and Beverage Supervisor

Food and Beverage Supervisor at Domeo Resources International (DRI)

Food and Beverage Supervisor

• Job Type Full Time
• Qualification BA/BSc/HND , OND
• Experience 3 - 5 years
• Location Abia
• City Aba
• Job Field Food, Beverage and Hospitality

JOB SUMMARY

• The Food & Beverage Supervisor is responsible for supervising the daily operations of the hotel's restaurant, bar, pool bar, room service, banquet and other food and beverage service areas as assigned.
• The role ensures efficient service delivery, excellent guest satisfaction, proper staff coordination, compliance with hygiene and safety standards, accurate order processing, effective stock control and achievement of departmental revenue targets.
• The F&B Supervisor serves as the link between the F&B Manager and frontline service staff, ensuring that all employees follow established Standard Operating Procedures (SOPs), maintain professional conduct and deliver consistent, high-quality hospitality services.

KEY RESPONSIBILITIES

• Daily Operations and Service Supervision

• Supervise the daily operations of the restaurant, bar, pool bar and other assigned F&B outlets.

• Ensure all service areas are clean, organized and ready before opening.

• Monitor service delivery from guest arrival to departure.

• Ensure proper table setup, mise en place and service readiness.

• Coordinate food and beverage service during busy periods, events and special functions.

• Ensure smooth communication between the service team, kitchen, bar and cashier.

• Monitor service delays and resolve operational issues promptly.

• Ensure closing procedures are completed correctly at the end of each shift.

• Guest Service and Satisfaction

• Ensure guests receive prompt, courteous and professional service.

• Welcome and attend to guests when necessary.

• Handle guest complaints professionally and escalate serious issues to Management.

• Monitor guest feedback and identify areas for service improvement.

• Ensure special requests, dietary requirements and allergies are communicated accurately to the kitchen.

• Ensure guests receive the correct orders and bills.

• Follow up on guest satisfaction throughout the service experience.

• Staff Supervision and Management

• Assign duties and sections to waiters, waitresses, bartenders and other service staff.

• Monitor staff attendance, punctuality, grooming and personal hygiene.

• Conduct pre-shift briefings and communicate daily specials, unavailable menu items, reservations and service targets.

• Ensure employees understand menu items, ingredients, prices and preparation times.

• Train staff on service etiquette, upselling, complaint handling and product knowledge.

• Monitor employee performance and provide constructive feedback.

• Report misconduct, absenteeism and performance issues to the F&B Manager or HR.

• Promote teamwork, discipline and accountability.

• Food and Beverage Service Standards

• Ensure compliance with approved hotel service standards and SOPs.

• Monitor order taking, order entry, food delivery and beverage service.

• Ensure food is served at the appropriate temperature and presented correctly.

• Ensure beverages are prepared and served according to approved recipes and standards.

• Monitor table clearing, resetting and guest waiting times.

• Ensure appropriate service procedures are followed for à la carte, buffet, room service and banquet operations.

• Ensure staff do not serve unauthorized or unrecorded items.

• Order Processing and POS Control

• Ensure all orders are entered correctly into the Point of Sale (POS) system.

• Verify that orders are properly communicated to the kitchen and bar.

• Monitor cancelled orders, voids, discounts and complimentary items.

• Ensure all food and beverages served are properly recorded and billed.

• Investigate discrepancies between orders, kitchen tickets and bills.

• Ensure approved procedures are followed for refunds and bill adjustments.

• Coordinate with the cashier to resolve billing issues.

• Revenue Generation and Upselling

• Support the achievement of daily, weekly and monthly F&B revenue targets.

• Encourage staff to upsell suitable menu items, desserts, drinks and promotions.

• Monitor sales performance and identify opportunities to increase revenue.

• Ensure staff communicate promotions and specials accurately.

• Monitor table turnover and service efficiency without compromising guest satisfaction.

• Report sales opportunities and customer preferences to the F&B Manager.

• Stock Control