Lead and manage teams across multiple F&B service areas, fostering a positive and high-performing team culture.

Ensure all service standards consistently meet or exceed client expectations.

Liaise closely with other F&B Supervisors to guarantee seamless execution of all assignments and operational responsibilities.

Ensure full compliance with all company policies and procedures.

Oversee the complete food and beverage operation, ensuring smooth and efficient service delivery.

Maintain meticulous attention to detail in the presentation of food and beverages, ensuring customers receive a premium-quality product at all times.

Demonstrate passion for food, beverage, and customer service, ensuring the highest service standards are consistently achieved.

Manage customer feedback by recognizing and praising staff for compliments received and resolving complaints effectively, escalating to the Line Manager when required.

Liaise with the Chef on duty to ensure seamless food service, maintaining strong communication with the Head Chef to provide structured feedback on service delivery.

Prepare analytical reports covering market trends, competitor activity, and industry developments.

Identify and maximize upselling opportunities to drive profitable sales growth.

Promote a proactive culture of continuous improvement through regular service review meetings, evaluating service styles, menu offerings, and customer feedback, ensuring full team engagement in the process.

Report regularly to the management team on departmental performance, highlighting key achievements, challenges, and relevant operational updates.

Maintain thorough knowledge of health & safety and food safety requirements within a catering and hospitality environment.

Deliver and coordinate training initiatives to ensure team members possess the skills and knowledge required to excel.

Foster a positive team culture with high levels of productivity and employee engagement.

Attend and contribute to weekly team meetings to ensure strong communication across departments.

Demonstrate the ability to work independently while contributing effectively within a team environment.

Build and maintain a positive and professional working relationship with the client.

Take financial accountability for achieving monthly targets, managing departmental performance, and reporting on financial metrics including P&Ls.

Set and monitor weekly and monthly performance targets for the team.

Proven track record in a similar F&B management role.

Demonstrated leadership ability to motivate and develop teams effectively.

Competent IT skills, including MS Word, MS Excel, and MS Outlook.

Excellent interpersonal and communication skills, with the ability to engage effectively with customers, clients, and colleagues at all levels.

Strong time management and organizational skills.

Ability to perform under pressure while managing multiple priorities.

Proven ability to establish, maintain, and operate within performance standards, particularly within hotel or hospitality operations.

Sound knowledge of Health & Safety and Food Safety regulations.

Strong attention to detail and commitment to maintaining operational standards.

Positive approach to professional development, with the ability to identify personal training needs.

Self-motivated with strong initiative.

Ability to work collaboratively as part of a team.

Basic Food Hygiene Certificate.

Experience delivering training in line with company guidelines.

Experience working with Point of Sale (POS) systems.

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