Job Purpose

To supervise daily food and beverage operations, ensuring excellent guest service, efficient staff performance, and compliance with company standards, hygiene regulations, and operational procedures.

Key Responsibilities

• Supervise and coordinate daily FOH operations and service staff
• Ensure high standards of customer service and guest satisfaction
• Assist in staff scheduling, duty rosters, and shift allocation
• Train, guide, and motivate team members
• Monitor service quality, cleanliness, and presentation
• Handle guest complaints professionally and escalate when required
• Ensure compliance with food safety, hygiene, and HACCP standards
• Support inventory control, stock monitoring, and wastage reduction
• Coordinate with kitchen and other departments for smooth operations
• Ensure adherence to company policies and operational procedures
• Assist in opening and closing procedures as assigned

Requirements

• Minimum 2–4 years experience in F&B operations, preferably in a supervisory role
• Strong leadership and communication skills
• Knowledge of service standards and guest handling
• Basic understanding of inventory and cost control
• Ability to work flexible shifts, weekends, and holidays
• Good command of English (additional languages are an advantage)

Key Competencies

• Leadership and team management
• Customer service excellence
• Problem-solving and decision-making
• Time management and multitasking
• Attention to detail