F&B Supervisor

Responsibilities

• Ensure all customers are provided with the best quality of food and service through cost effective and efficient management, assuring highest standards of service are in place.
• Ensure that F&B operation is performed in compliance with the Company Service Standard including Hygiene and Safety practices.
• Supervise direct reports by providing training, coaching, and regular feedback to achieve departmental objectives.
• Manage customer complaints through proper investigation, implementation of corrective actions, and team awareness to prevent recurrence.
• Maintain a dynamic rostering system to ensure adequate shift coverage is there, while minimizing overtime to ensure uninterrupted service delivery.
• Responsible for implementing safe working practices and procedures in accordance with EKFC policies.
• Gather and analyse customer feedback to identify areas for improvement and recommend actions that enhance service quality and customer satisfaction.
• Apply the Quality Policy and Quality System established in accordance with ISO 9001:2008 international standards and executes all responsibilities according to the department work procedures while reflecting EKFC Quality Policy.
  
  

Qualifications

Education Qualification:

Bachelor’s degree holder in Hotel Management (must have)

Work Experience

Minimum of 5 years of experience in the hospitality industry, with 1 years’ experience in supervisory role in 5-star environment

Experience and understanding of luxury hotel and stand-alone restaurant operations.

Knowledge of food safety regulations and hygiene protocols.

Skills

Proficiency in spoken and written English

Self-motivated and demonstrate sound leadership skills

A keen eye for opportunity identification and a high level of commitment to continuous improvement and adaptability to change.

Able to create personalized F&B experience

Strong organizational, multitasking skills and attention to detail.

Competent in Microsoft Office Applications.

Ability to maintain accurate records, manage inventory effectively, and follow established procedures and guidelines precisely.