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Supervisor FB at Sun International
Sun International
October 14, 2026
Full-time
On-site
Key Performance Areas
Put in place staff scheduling and duty allocations to ensure maximum coverage
Handle shift briefings / handovers / shift reports
Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
Report and resolve any issues experienced
Manage the control of stock and operating equipment as per SOP for the outlet
Cash-ups at the end of the shift
Monitor service offering / products and pricing within F&B
Make recommendations of improvements to the product and service offering
Co-ordinate the implementation of the food and beverage promotional calendar for outlets
Monitor customer service standards and identify any areas of concern
Conduct maintenance walkabouts for front of house and back of house areas
Monitor health, safety, hygiene and environmental elements in the area
Monitor stock control and operating equipment control processes
Investigate variances / discrepancies and take necessary action to correct
Provides client with relevant solutions / options for conferencing - including set-up, themes, décor, lighting, equipment, etc.
Is present at functions to ensure execution is in line with client requirements
Manages staff appearance and floor appearance/ functioning of equipment and systems
Control and management of stock and operating equipment as per SOP
Liaises with Technical to ensure maintenance schedule plan is adhered to and any issues resolved
Provide input into the post-mortem on events and makes recommendations for improvements
Provides ideas and solutions that are innovative and in line with industry trends
Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
Identification of employee training needs
Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
Supervise employee relations within the department
Staff communication and motivation
Performance contracting, reviews and development
Assist in providing resources and removing obstacles to performance
Onboarding of new staff members
Authorise spend in line with budget
Conduct accurate 10, 20-day stock takes for the outlet in line with Company process
Report on any variances for the outlet
Monitor service standards and staff: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times
Handle and resolve any guest special requests, queries or complaints
Shift hand over ensures that staff can provide customers with relevant service.
Requirements
Education
3-Year Hotel School Diploma or equivalent national qualification in hospitality at Diploma level.
Experience
3-4 years in the food and beverage industry including experience in banqueting, in-room dining; and / or restaurant operations.
Skills and Knowledge
Behavioural:
Collecting Information
Team Co-operation
Verbally Informing
Supervising
Dealing with Customers
Appraising & developing
Problem-Solving
Technical:
Food & Beverage Costing
Food & Beverage Product Knowledge
Set-up requirements
Function sheets (if relevant)
OE use & storage
Team Planning
Stock control
Proficient MS Office skills
Put in place staff scheduling and duty allocations to ensure maximum coverage
Handle shift briefings / handovers / shift reports
Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints, etc.
Manage staff appearance and floor appearance/ functioning of equipment and systems for the outlet
Report and resolve any issues experienced
Manage the control of stock and operating equipment as per SOP for the outlet
Cash-ups at the end of the shift
Monitor service offering / products and pricing within F&B
Make recommendations of improvements to the product and service offering
Co-ordinate the implementation of the food and beverage promotional calendar for outlets
Monitor customer service standards and identify any areas of concern
Conduct maintenance walkabouts for front of house and back of house areas
Monitor health, safety, hygiene and environmental elements in the area
Monitor stock control and operating equipment control processes
Investigate variances / discrepancies and take necessary action to correct
Provides client with relevant solutions / options for conferencing - including set-up, themes, décor, lighting, equipment, etc.
Is present at functions to ensure execution is in line with client requirements
Manages staff appearance and floor appearance/ functioning of equipment and systems
Control and management of stock and operating equipment as per SOP
Liaises with Technical to ensure maintenance schedule plan is adhered to and any issues resolved
Provide input into the post-mortem on events and makes recommendations for improvements
Provides ideas and solutions that are innovative and in line with industry trends
Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures
Identification of employee training needs
Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
Supervise employee relations within the department
Staff communication and motivation
Performance contracting, reviews and development
Assist in providing resources and removing obstacles to performance
Onboarding of new staff members
Authorise spend in line with budget
Conduct accurate 10, 20-day stock takes for the outlet in line with Company process
Report on any variances for the outlet
Monitor service standards and staff: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times
Handle and resolve any guest special requests, queries or complaints
Shift hand over ensures that staff can provide customers with relevant service.
Requirements
Education
3-Year Hotel School Diploma or equivalent national qualification in hospitality at Diploma level.
Experience
3-4 years in the food and beverage industry including experience in banqueting, in-room dining; and / or restaurant operations.
Skills and Knowledge
Behavioural:
Collecting Information
Team Co-operation
Verbally Informing
Supervising
Dealing with Customers
Appraising & developing
Problem-Solving
Technical:
Food & Beverage Costing
Food & Beverage Product Knowledge
Set-up requirements
Function sheets (if relevant)
OE use & storage
Team Planning
Stock control
Proficient MS Office skills