Hiring Food & Beverages - Supervisor @ DLF Porur

The Food & Beverage Supervisor is responsible for supervising daily food and beverage operations, ensuring excellent guest service, maintaining service standards, and supporting the F&B team to achieve operational and financial targets. The role involves staff supervision, guest satisfaction, inventory control, hygiene compliance, and coordination with other departments.

Key Responsibilities

1. Operations Management

• Supervise daily restaurant, bar, banquet, or other assigned F&B operations.
• Ensure smooth and efficient service during breakfast, lunch, dinner, and special events.
• Monitor table setup, mise-en-place, food presentation, and service procedures.
• Ensure compliance with company policies and standard operating procedures (SOPs).

2. Guest Service & Satisfaction

• Deliver high standards of guest service and hospitality.
• Handle guest complaints professionally and ensure timely resolution.
• Gather guest feedback and implement improvements.
• Maintain a welcoming and professional dining environment.

3. Team Supervision & Training

• Supervise, guide, and motivate service staff.
• Allocate duties and monitor employee performance.
• Prepare or assist with staff duty rosters and attendance records.
• Train team members on service standards, menu knowledge, and upselling techniques.
• Support the F&B Manager in performance evaluations and team development.

4. Inventory & Cost Control

• Monitor food, beverage, and operating supplies inventory.
• Assist with stocktaking, requisitions, and receiving procedures.
• Minimize wastage, breakage, pilferage, and unnecessary operational expenses.
• Ensure proper storage, handling, and rotation of stock.
• Support the department in achieving revenue and cost-control targets.

5. Hygiene, Safety & Compliance

• Maintain cleanliness and hygiene in dining areas, service stations, and storage spaces.
• Ensure compliance with food safety, sanitation, and workplace safety standards.
• Follow applicable FSSAI requirements and internal hygiene procedures, where relevant.
• Report equipment faults, maintenance issues, and safety hazards promptly.

7. Coordination & Reporting

• Coordinate with the kitchen, stewarding, housekeeping, stores, and front office teams as required.
• Conduct pre-shift briefings and communicate daily specials or operational updates.
• Prepare shift handover notes and report incidents to the F&B Manager.
• Assist in implementing promotions, banquets, events, and special guest arrangements.

Qualifications & Experience

• Diploma or degree in Hotel Management, Hospitality, or a related field preferred.
• Typically 24 years of experience in food and beverage service, with supervisory experience preferred.
• Strong knowledge of restaurant operations, service standards, and guest relations.
• Familiarity with POS systems, inventory procedures, and billing operations.
• Knowledge of food safety, hygiene, and sanitation standards