Job Summary
The Assistant Food & Beverage supervisors - will be responsible for supporting the daily operations of all dining venues and food & beverage outlets to ensure exceptional guest service, operational efficiency, revenue growth, and compliance with company standards. The role oversees, restaurant managers, outlet supervisors and service teams, coordinates service delivery, maintains quality standards, and assists in achieving financial and operational targets.
Key Responsibilities
Operational Management
Supervise day-to-day operations of restaurants, bars, lounges, cafés, room service, and other dining outlets.
Ensure all outlets operate efficiently and maintain high service standards.
Monitor guest satisfaction and respond promptly to guest concerns and feedback.
Conduct regular inspections of dining areas, service stations, and outlet facilities.
Coordinate outlet opening and closing procedures.
Staff Supervision & Leadership
Assist in recruiting, onboarding, training, and scheduling food & beverage staff.
Supervise outlet supervisors, captains, hosts, servers, bartenders, and support staff.
Conduct performance evaluations and provide coaching to improve staff productivity and service quality.
Promote teamwork, professionalism, and a positive working environment.
Ensure compliance with grooming, uniform, and attendance standards.
Guest Service Excellence
Maintain exceptional guest experience standards across all dining outlets.
Ensure prompt and courteous service delivery at all times.
Monitor service flow and table turnover efficiency.
Reporting & Administration
Prepare operational reports, shift summaries, and performance updates.
Monitor outlet KPIs and recommend operational improvements.
Maintain accurate records of staffing, inventory, incidents, and guest feedback.
Qualifications & Requirements
Diploma or Degree in Hospitality Management, Hotel Management, Food & Beverage Management, or related field.
Minimum of 3 - 5 years' experience in food & beverage operations, with at least 1 - 2 years in a managerial role.
Strong leadership and team management skills.
Excellent customer service and communication skills.
Good understanding of restaurant operations, POS systems, and inventory management.
Knowledge of food safety and hygiene standards.
Ability to work flexible hours, including weekends and holidays.