Job QualificationsIdeally with a relevant degree or diploma in Hospitality or Tourism Management. Minimum2 years of experience in Food & Beverage operations, preferably within a luxury hotel environment. Good communication, interpersonal, problem-solving and supervisory skills are essential.
Key Areas of Responsibility – F&B Supervisor
› 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.
› 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.
› 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.
› 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.
› 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.
› Adapts to operational requirements and carries out any other reasonable duties assigned by management.
