Food & Beverage Supervisor

​1. Operations & Service Delivery
​Conduct departmental daily briefings to ensure that all pertinent operational information, VIP arrivals, special requests, and promotions are well received by team members.
​Supervise In-Room Dining team members to ensure all tasks assigned/required in the department-from order taking to tray delivery and clearance-are carried out on time and according to departmental standards.
​Monitor order taking and delivery times to guarantee that hot food arrives hot, cold items remain chilled, and presentation meets standard operating procedures.
​Build good relationships with guests and regular patrons. Try to remember individual guest names and their preferences to extend a personalized service.
​Handle guest complaints, special dietary requests, and feedback tactfully and efficiently, ensuring immediate resolution and reporting outcomes to management.
​Ensure strict compliance with F&B sanitation, HACCP, and hygiene rules and regulations in both back-of-house areas, service pantries, and delivery trolleys/trays.
​Oversee tray/trolley removal and floor clearance procedures to maintain hallway cleanliness across guest floors and villa areas.
​2. Administration & Inventory
​Handle all administrative work pertaining to cashiering, room charge postings, order taker logs, and company policies.
​Maintain the department communication logbook and keep updated notice boards for shift handovers.
​Check the supply of operating equipment, linen, trays, hot boxes, and stock levels to ensure there is no shortage of items that could impact operations or guest experience.
​Perform proper shift handover and communication to the next shift supervisor or order taker.
​3. General & Team Support
​Maintain complete knowledge of all In-Room Dining menus, beverage items, preparation methods, allergen details, and general hotel services/features.
​Ensure health, safety, and security procedures are strictly followed in the department.
​Assist other Food & Beverage outlets with their operations during peak times, special events, or when required.