Key Responsibilities:

1. Operational Management:

• Oversee day-to-day operations of dining outlets, bars, and other food service areas.
• Ensure compliance with health and safety regulations, and resort policies.
• Monitor inventory and order supplies to ensure stock levels meet demand.
• Coordinate with the kitchen and bar staff to ensure timely and quality service.
• Handle guest requests, complaints, and feedback promptly and effectively to ensure satisfaction.

2. Staff Supervision:

• Supervise, train, and motivate F&B staff, ensuring they follow all service standards and procedures.
• Create work schedules and assign tasks to staff according to operational needs.
• Conduct performance evaluations and provide coaching to improve staff performance.
• Maintain high levels of staff morale and professionalism.

3. Guest Service Excellence:

• Foster a guest-centric environment, ensuring that all guests receive prompt, friendly, and professional service.
• Resolve any guest complaints or issues in a courteous and effective manner.
• Monitor and ensure that all service areas are clean, organized, and properly presented.

4. Financial and Inventory Management:

• Assist in managing the F&B budget, ensuring expenses are kept within allocated limits.
• Conduct stocktaking, monitor inventory levels, and ensure proper handling of supplies.
• Help in controlling food and beverage costs through effective waste management and portion control.

5. Event Coordination:

• Work with the resort’s event planning team to manage special events, banquets, and group bookings.
• Ensure that F&B arrangements for events are well-executed, from planning to delivery.

6. Compliance and Quality Control:

• Ensure food safety and hygiene standards are met, and that staff is properly trained in food handling practices.
• Regularly inspect the cleanliness and maintenance of F&B areas, ensuring they meet both resort and industry standards.

7. Communication and Collaboration:

• Communicate effectively with other departments (e.g., housekeeping, front desk, maintenance) to ensure a seamless guest experience.
• Report operational issues and guest feedback to management in a timely manner.

8. Continuous Improvement:

• Keep up-to-date with F&B trends, new products, and service enhancements to continuously improve guest experiences and operational efficiency.
• Participate in regular training and development programs.

Qualifications and Skills:

• Proven experience as a Food & Beverage Supervisor or in a similar role in a hospitality or resort environment.
• In-depth knowledge of food and beverage operations, including dining service, inventory management, and event coordination.
• Strong leadership, team-building, and interpersonal skills.
• Excellent customer service and communication abilities.
• Ability to work under pressure and handle stressful situations effectively.
• Knowledge of food safety and sanitation standards.
• Flexibility to work weekends, holidays, and evenings, as required.
• Basic computer skills, including experience with point-of-sale (POS) systems and scheduling software.

Education & Experience:

• High school diploma or equivalent required; a degree in hospitality management or a related field is preferred.
• 2-3 years experience in a supervisory role in the hospitality or food and beverage industry is highly preferred.