F&B Executive

Job Description

The Restaurant Supervisor is responsible for ensuring smooth day-to-day operations of the dining outlet(s) while maintaining high levels of guest satisfaction, team coordination, and service standards. This role includes leading the service team, overseeing opening and closing procedures, managing inventory, ensuring compliance with safety policies, and supporting staff development. Key Responsibilities Operational Management Ensure team members work cohesively to deliver exceptional guest service. Monitor dining areas for seating availability, guest comfort, service delivery, and safety. Complete opening and closing duties (e.g., setting up supplies, cleaning, locking doors). Conduct regular inspections of storage areas for cleanliness, organization, and FIFO practices. Execute inventory counts and manage stock requisitions. Submit work orders for equipment and facility maintenance as needed. Team Leadership & Staff Supervision Inspect grooming and attire of staff; address any discrepancies immediately. Assist with hiring, onboarding, training, scheduling, and performance evaluation. Provide ongoing coaching, counseling, and motivation to team members. Serve as a role model and first point of contact for staff concerns under the Open Door Policy. Guest Experience & Service Greet and acknowledge guests according to company standards. Anticipate and address guest needs, including support for individuals with disabilities. Respond to guest concerns professionally and promptly to ensure satisfaction. Uphold brand service standards and demonstrate genuine appreciation to guests. Compliance & Safety Follow company safety and security policies and procedures at all times. Report accidents, injuries, or unsafe conditions to management immediately. Complete safety training and ensure staff compliance with all procedures. Maintain confidentiality of proprietary information and protect company assets. Efficiency & Quality Control Monitor and uphold adherence to service quality expectations and brand standards. Recommend and implement improvements to enhance operational efficiency, guest satisfaction, and cost-effectiveness. Identify and resolve issues related to tools, equipment, and service areas. Physical & General Requirements Stand, walk, or sit for extended periods or an entire shift. Move, lift, carry, push, or pull items up to 50 lbs without assistance. Perform tasks requiring fine motor skills, bending, twisting, climbing stairs, and working in confined spaces. Visually verify and read information, inspect equipment, and handle varied objects throughout shift. Perform other duties as assigned by supervisors. Preferred Qualifications Education: High school diploma or GED equivalent. Work Experience: Minimum of 2 years of experience in food & beverage, restaurant operations, or hospitality. Supervisory Experience: At least 1 year of supervisory experience in a service-oriented environment. License/Certification: Food handling and safety certification preferred (if required by local regulations).