Food and Beverage Supervisor

Food and Beverage Supervisor

Domeo Resources International (DRI) is a prolific organisation which proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans and monitors the plans to ensure improved organisational performance.

We are recruiting to fill the position below:

Job Title: Food and Beverage Supervisor

Location: Aba, Abia

Employment Type: Full-time

Reports To: F&B Manager / Operations Manager / General Manager

Supervises: Waiters, Waitresses, Bartenders, Baristas, Restaurant Attendants and other assigned F&B personnel

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 and Inventory Management:

• Monitor stock levels of food, beverages and service supplies.
• Ensure proper requisition and issuance of stock.
• Monitor beverage inventory, including alcoholic and non-alcoholic drinks where applicable.
• Check stock received against approved requisitions and delivery documentation as assigned.
• Report low stock, damaged goods, wastage and unusual consumption.
• Conduct periodic stock counts and participate in inventory reconciliation.
• Ensure proper storage, handling and rotation of stock using FIFO/FEFO principles where applicable.
• Prevent unauthorized consumption, stock losses and wastage.

Hygiene, Food Safety and Workplace Safety:

• Ensure restaurant, bar, service stations and other assigned areas remain clean and hygienic.
• Ensure employees comply with personal hygiene and grooming standards.
• Monitor the cleanliness of service equipment, glassware, crockery and cutlery.
• Ensure food and beverages are handled safely.
• Report suspected food contamination, equipment defects and safety hazards immediately.
• Ensure spills are cleaned promptly and walkways remain safe.
• Monitor compliance with applicable food safety and health regulations.

Restaurant, Bar and Event Coordination:

• Coordinate service for reservations, group bookings, meetings, parties and banquets.
• Ensure adequate staffing and preparation for scheduled events.
• Confirm event requirements with the relevant departments.
• Monitor food and beverage service during functions.
• Ensure event orders and agreed service requirements are followed.
• Coordinate with Front Office, Kitchen, Sales and Events teams where necessary.

Equipment and Asset Management:

• Ensure proper handling and storage of restaurant and bar equipment.
• Monitor the condition of glassware, cutlery, crockery, trays and service tools.
• Report damaged, missing or defective equipment.
• Ensure equipment is used only for authorized purposes.
• Monitor the use of uniforms, linens and other service materials.

Reporting and Communication:

• Prepare shift handover reports and operational updates.
• Report guest complaints, incidents and service challenges.
• Monitor daily sales and service performance.
• Report stock shortages, wastage and operational losses.
• Communicate maintenance issues and equipment breakdowns.
• Submit reports and records within required timelines.
• Attend departmental meetings and implement Management directives.

Compliance and General Duties:

• Enforce hotel policies, SOPs and departmental rules.

• Maintain confidentiality of guest and company information.

• Cooperate with Internal Audit, Finance, Stores and other departments during reviews.

• Support staff training and continuous service improvement.

• Perform other related duties assigned by the F&B Manager or Management.

• Key Performance Indicators (KPIs)

Performance will be assessed using the following indicators:

• Guest satisfaction and feedback scores.

• Reduction in guest complaints.

• Speed and accuracy of order delivery.

• F&B revenue and sales target achievement.

• Upselling performance.

• Accuracy of POS orders and billing.

• Reduction in voids, unauthorized discounts and billing errors.

• Stock accuracy and reduction in unexplained variances.

• Control of food and beverage wastage.

• Staff punctuality, grooming and attendance.

• Compliance with service SOPs and hygiene standards.

• Completion of opening, closing and shift handover procedures.

• Timely reporting of operational issues.

• Staff productivity and training effectiveness.

• Requirements and Qualifications

Education

• OND, HND or Bachelor's Degree in Hospitality Management, Hotel and Catering Management, Food and Beverage Management or a related discipline.
• Relevant hospitality training or professional certification is an advantage.

Experience

• 2–3 years of relevant experience in food and beverage operations.
• At least 1–2 years in a supervisory or team-lead position is