Restaurant Supervisor

Job Description

As a Supervisor, Food and Beverage, you will be responsible for directly supervising and coordinating the activities of workers engaged in preparing and serving food. Your role will include overseeing day-to-day operations, ensuring quality standards are met, and providing exceptional customer service.

Job Duties and Responsibilities

· Supervise the daily operations of the staff cafeteria, ensuring smooth and efficient service during all meal periods.

· Has to be present during the operational hours on the floor to see the flow of service.

· Ensure all food served is of high quality, well-presented, and replenished promptly in coordination with the kitchen team.

· Monitor portion control, food safety, and hygiene practices in compliance with local health regulations and resort standards.

· Lead, train, and support cafeteria servers and utility staff, fostering a team-oriented, guest-first culture.

· Schedule cafeteria staff and manage shift coverage, timekeeping, and task assignments.

· Handle employee feedback, concerns, or dietary needs in a professional and solution-oriented manner.

· Always ensure cleanliness and organization of the cafeteria, including dining, serving, and back-of-house areas.

· Conduct regular checks on food temperatures, storage practices, and sanitation procedures- Temperature logs, cleanliness of the restaurant.

· Monitor cafeteria inventory and coordinate with F&B Manager & Purchasing for future requirement of items.

· Maintain daily records, including food wastage, attendance, service logs, and maintenance issues.

· Organize special meals or events for staff recognition or themed dining experiences, as requested by management.

· Liaise regularly with the F&B Manager, Executive Chef and Human Resources regarding employee satisfaction and continuous improvement initiatives.

Work Experience

· Requires knowledge and prior experience in a similar capacity

· Knowledge of food safety, HACCP, and sanitation procedures.

· Builds knowledge of the company, processes and customers

· At least two (2) years of work experience in food service or hospitality, preferably in a high-volume setting, at the supervisory level

Competencies

Education

· Minimum 2 years of supervisory experience in food service or hospitality, preferably in a high-volume setting.

· Knowledge of food safety, HACCP, and sanitation procedures.

· High school diploma or equivalent

· Equivalent combination of education and experience will be considered.

Certifications

· Food Handler’s certificate