Outlet Restaurant Supervisor

The F&B Supervisor plays a key role in leading daily floor operations, maintaining high service quality, and supervising the service team at the assigned outlet. During the pre-opening phase, the F&B Supervisor will actively participate in OS&E setup, table/furniture layout organization, staff training, and operational testing to prepare for the resort’s official launch.

Key Responsibilities

• Pre-opening & Inventory Setup: Assist the Outlet Manager in receiving, unboxing, counting, and organizing OS&E (glassware, chinaware, cutlery, linen). Set up side stations, bar/pass counters, and dining layouts.
• Daily Operational Supervision: Oversee daily shift operations, ensure opening/closing checklists are completed, and monitor service flow to guarantee guest satisfaction.
• Staff Leadership & Training: Conduct daily pre-shift briefings. Train and mentor waiters/waitresses on SOPs, up-selling techniques, menu knowledge, and service etiquette.
• Quality & Hygiene Control: Ensure all dining areas, side stations, and service equipment adhere to strict health, safety, and HACCP hygiene standards.
• Cost & Asset Management: Monitor breakage and loss of OS&E, control operational supplies, and ensure efficient use of resources to minimize waste.
• Guest Complaint Handling: Handle guest inquiries, feedback, or complaints professionally on the floor and escalate complex issues to the Manager when necessary.
• Cross-Departmental Collaboration: Coordinate smoothly with the Kitchen, Stewarding, Engineering, and Cashier teams to ensure seamless service execution.

Attractive benefits and competitive salary. Detail will be discussed upon interview.

Minimum 1–2 years of experience in a similar supervisory role within a 4/5-star hotel, resort, or international environment.