Food & Beverage Supervisor

Key Areas of Responsibility F&B Supervisor 1. Customer Service Ensures consistently high standards of service and guest satisfaction in line with hotel and brand standards. Handles guest requests, feedback and complaints professionally and ensures appropriate follow-up. Builds positive relationships with guests and maintains professional interactions with colleagues. Demonstrates thorough menu knowledge and supports the team in recommendations, upselling and personalized service. 2. Operational Supervises the daily operation of the assigned outlet and ensures smooth and efficient service. Ensures all brand standards, service procedures and departmental guidelines are consistently followed. Maintains cleanliness, organization and readiness of both front and back-of-house areas. Coordinates closely with Kitchen, Beverage, Housekeeping and other departments as required. Ensures proper cashiering, billing and Micros procedures are followed. Supports preparations for events, functions and special operational requirements. Remains hands-on and visible in the outlet, particularly during busy service periods. Assists with inventory checks, stock control and proper handling of operating equipment and supplies. 3. Financial Supports the Outlet Manager in achieving revenue targets while controlling operational costs. Encourages upselling and ensures appropriate revenue-generating opportunities are maximized. Ensures accurate handling of cash, credit card transactions and financial documentation in accordance with hotel procedures. 4. Team Supervision Supervises team attendance, punctuality, grooming and adherence to uniform standards. Provides daily guidance, coaching and support to ensure consistent service delivery. Conducts briefings and ensures employees are aware of hotel information, promotions and operational requirements. Supports training and development of team members and reinforces GHM values and service standards. Ensures compliance with hotel policies, hygiene, health and safety, fire and security procedures. 5. Other Duties Attends meetings, briefings and training sessions as required. Maintains a professional appearance and positively represents The Chedi Katara at all times. Supports other areas of the F&B operation when required. Ideally with a relevant degree or diploma in Hospitality or Tourism Management. Minimum 2 years of experience in Food & Beverage operations , preferably within a luxury hotel environment. Good communication, interpersonal, problem-solving and supervisory skills are essential.