Food and Beverage Supervisor Restaurant Operations

Accor Group

Key Responsibilities

• Maintain a high level of courtesy, professionalism, and guest engagement
• Promote positive interdepartmental relationships and uphold a strong company image
• Support the Assistant Manager and F and B Operations Manager in daily operational tasks
• Deliver warm, sincere, and enthusiastic service to ensure guest satisfaction
• Oversee duty schedules for assigned team members
• Ensure timely setup of the restaurant according to meal periods and SOPs
• Guarantee that the outlet entrance is never left unattended
• Support revenue targets by applying upselling techniques and ensuring efficient service
• Coordinate closely with Kitchen, Stewarding, and Cashier teams for smooth operations
• Conduct and attend regular team training sessions on service, grooming, product knowledge, and upselling
• Report equipment malfunctions to Maintenance and follow up as needed
• Support employee development through participation in training initiatives
• Ensure proper grooming, uniform standards, and professional appearance of all staff
• Welcome and seat guests when required
• Maintain friendly, professional relationships with guests and patrons
• Stay fully informed about menus, promotions, and outlet initiatives
• Contribute to maintaining the outlet s database of regular guests
• Report cleanliness and maintenance concerns promptly
• Handle guest complaints professionally or escalate to supervisors
• Perform mise en place for full-day service requirements
• Prepare requisitions for food, beverages, and operating materials, ensuring accuracy
• Attend departmental meetings and lead briefings when needed
• Follow company policies related to hygiene, fire safety, and operational standards
• Perform additional duties as assigned by the F and B leadership team
• Maintain daily logbooks and assist in annual vacation planning

Skills Set

• Team leadership and staff coordination
• Guest service and complaint handling
• Upselling and revenue support
• Restaurant setup and service flow management
• Menu and promotion knowledge
• Training and performance guidance
• Hygiene, safety, and SOP compliance
• Communication and guest interaction
• Multi-department coordination
• Inventory requisitions and documentation