Food and Beverage Supervisor

Food & BeverageSupervisor at The Address Sligo - Restaurant

Reports To

• Food & Beverage Manager
• Restaurant Manager

Job Purpose

To supervise the daily operation of therestaurant, ensuring exceptional guest service, efficient team performance, andcompliance with company standards, food safety regulations, and health &safety legislation. The Food & Beverage Supervisor is responsible forleading the team during service, maintaining high operational standards, anddelivering an outstanding dining experience.

Key Duties &Responsibilities

Guest Service

• Deliver exceptional customer service in line with the hotel's standards.
• Welcome and engage with guests to ensure a positive dining experience.
• Handle guest feedback and complaints professionally, resolving issues promptly.
• Ensure all guests receive efficient, friendly, and attentive service.
• Build guest loyalty by maintaining a warm and welcoming atmosphere.

Restaurant Operations

• Supervise the daily operation of the restaurant during breakfast, lunch, dinner, and special events.
• Conduct pre-service briefings with the team.
• Allocate sections and duties to staff.
• Monitor service standards throughout each shift.
• Ensure tables are set according to hotel standards.
• Maintain cleanliness and presentation of all dining areas.
• Ensure opening and closing procedures are completed correctly.

Team Leadership

• Lead, motivate, and support the restaurant team.
• Supervise Food & Beverage Assistants, Bartenders, and Hosts.
• Train new employees on service standards and hotel procedures.
• Coach team members to improve performance.
• Conduct on-the-job training and mentoring.
• Promote teamwork and positive staff morale.

Food & BeverageKnowledge

• Maintain excellent knowledge of menus, ingredients, allergens, wines, beers, spirits, and cocktails.
• Make recommendations and upsell food and beverages.
• Ensure allergens are communicated accurately between guests and the kitchen.
• Monitor food presentation and quality before service.

Health & Safety

• Ensure compliance with:
• HACCP regulations
• Food Safety Authority of Ireland (FSAI) guidelines
• Health & Safety legislation
• Fire safety procedures
• Manual handling procedures
• Maintain excellent hygiene standards.
• Report hazards and accidents immediately.

Cash Handling

• Operate the POS system accurately.
• Process cash, card, and room charge transactions.
• Complete end-of-shift cash reconciliation.
• Ensure billing accuracy.

Stock Control

• Monitor stock levels.
• Report shortages.
• Assist with stock takes.
• Reduce wastage.
• Ensure correct storage and rotation (FIFO).
• Monitor beverage stock and breakages.

Communication

• Liaise effectively with:
• Kitchen
• Reception
• Accommodation
• Events & Conference team
• Maintenance
• Attend departmental meetings.
• Communicate daily operational updates to the team.

Compliance

• Ensure compliance with:
• Hotel policies and procedures
• Responsible Service of Alcohol legislation
• GDPR requirements
• Company grooming standards
• Licensing laws

FinancialResponsibilities

• Assist in achieving departmental revenue targets.
• Maximise sales through upselling.
• Monitor labour costs during shifts.
• Minimise waste and unnecessary costs.
• Support budget objectives.

Administration

• Complete daily shift reports.
• Record maintenance issues.
• Complete incident and accident reports.
• Assist with staff rotas when required.
• Maintain accurate operational records.

Person Specification

Essential

• Minimum 2 years' Food & Beverage experience.
• Previous supervisory experience in a hotel or busy restaurant.
• Excellent communication skills.
• Strong leadership ability.
• Customer-focused approach.
• Ability to work under pressure.
• Excellent organisational skills.
• Fluent English.
• Flexible regarding shifts, weekends, and public holidays.

Desirable

• Experience in a 4-star or 5-star hotel.
• WSET or beverage knowledge.
• Manual Handling certification.
• HACCP/Food Safety Level 2.
• First Aid certification.
• Knowledge of hotel PMS/POS systems (e.g., Hotsoft, Opera, Micros).

Key Competencies

• Leadership
• Customer Service Excellence
• Teamwork
• Communication
• Problem Solving
• Time Management
• Attention to Detail
• Decision Making
• Organisation
• Professionalism
• Adaptability
• Conflict Resolution

Typical Working Hours

• As per contract
• Morning, evening, and split shifts
• Weekends and public holidays
• Overtime as required by business needs

Key PerformanceIndicators (KPIs)

• Guest satisfaction scores
• Mystery guest results
• Service standards compliance
• Staff productivity
• Labour cost control
• Beverage and food upselling
• Complaint resolution
• Hygiene audit scores
• Stock variance
• Team attendance and punctuality
• Training completion
• Revenue targets