Food and beverage supervisor

SUMMARY:

Job Title

Department

Reports To

POSITION INFO:

Key Responsibilities

Operational Management

• Supervise the daily operations of the restaurant, bar, room service, and banquet functions (where applicable).
• Ensure all service standards are consistently maintained in accordance with company policies and brand standards.
• Conduct pre-shift briefings and allocate daily duties to team members.
• Monitor service delivery to ensure guests receive prompt, courteous, and professional service.
• Resolve guest complaints promptly and professionally, escalating where necessary.
• Ensure outlets are clean, organized, and fully prepared before opening.

Team Leadership

• Supervise, coach, mentor, and motivate Food & Beverage Associates.
• Monitor staff attendance, punctuality, grooming, and performance.
• Conduct on-the-job training and support the onboarding of new employees.
• Identify training needs and provide continuous coaching to improve service delivery.
• Assist in conducting performance reviews.

Guest Service

• Ensure all guests receive exceptional service that exceeds expectations.
• Build positive relationships with guests and encourage repeat business.
• Respond efficiently to guest feedback and implement corrective actions where necessary.

Food Safety & Hygiene

• Ensure compliance with health, safety, hygiene, and food safety regulations.
• Monitor cleanliness of dining areas, bars, kitchens, and storage areas.
• Ensure all associates follow HACCP principles and company food safety procedures.
• Report maintenance issues affecting operations.

Stock & Inventory Control

• Monitor stock levels and ensure sufficient supplies are available.
• Assist with stock counts and inventory management.
• Minimize wastage through effective stock rotation and portion control.
• Ensure proper storage of food and beverages.

Cash Handling

• Supervise cash handling procedures and ensure compliance with company policies.
• Verify daily cash-ups and POS transactions.
• Report discrepancies immediately.

Administrative Duties

• Complete daily operational reports and shift handovers.
• Maintain accurate attendance, incident, and stock records.
• Assist with scheduling and rostering staff.
• Support departmental planning and operational improvements.

Minimum Requirements

Education

• Grade 12 (Matric).
• National Diploma or Certificate in Hospitality Management, Food & Beverage Management, or a related qualification is advantageous.

Experience

• Minimum 2–3 years' experience in Food & Beverage operations.
• At least 1–2 years' supervisory experience in a hotel, restaurant, or hospitality environment.
• Experience working with Point of Sale (POS) systems.

Knowledge

• Food and beverage operations.
• Hospitality service standards.
• Food safety and hygiene regulations (HACCP).
• Health and Safety legislation.
• Cash handling procedures.
• Stock and inventory management.
• Basic labour legislation and people management principles.

Skills

• Leadership and team supervision.
• Excellent communication and interpersonal skills.
• Strong customer service orientation.
• Conflict resolution and problem-solving.
• Planning and organisational skills.
• Time management.
• Attention to detail.
• Computer literacy (Microsoft Office and POS systems).
• Report writing.
• Decision-making.

Competencies

• Leadership
• Accountability
• Professionalism
• Integrity
• Teamwork
• Adaptability
• Initiative
• Results-driven
• Customer focus
• Reliability
• Attention to detail

Working Conditions

• Ability to work shifts, weekends, public holidays, and evenings.
• Ability to stand and walk for extended periods.
• Ability to lift and move light to moderate equipment when required.
• Work in a fast-paced hospitality environment.

Key Performance Indicators (KPIs)

• Guest satisfaction scores.
• Service quality and brand standard compliance.
• Staff productivity and attendance.
• Food and beverage cost control.
• Stock variance and wastage.
• Hygiene and food safety audit results.
• Training completion and employee development.
• Revenue targets and departmental profitability.
• Complaint resolution and guest feedback.

Authority

• Supervise and allocate daily work to Food & Beverage Associates.
• Address routine guest concerns and operational issues.
• Recommend disciplinary action and performance improvement measures.
• Recommend ordering requirements to management.
• Escalate major operational or guest issues to the Food & Beverage Manager.

Performance Standards

• Deliver outstanding guest experiences consistently.
• Maintain compliance with company policies and hospitality standards.
• Foster a positive, productive, and motivated team environment.
• Ensure operational efficiency while achieving departmental goals.
• Promote continuous improvement and uphold the organisation's values and service culture