F&B Supervisor

Managing Staff: Supervising and coordinating the work of kitchen and serving staff, including hiring, training, and scheduling. Customer Service: Ensuring high standards of customer service are maintained, addressing customer complaints or concerns promptly and effectively. Inventory Management: Monitoring inventory levels of food, beverages, and supplies, and placing orders as needed to maintain adequate stock levels while minimizing waste. Quality Control: Ensuring that food and beverages meet quality and safety standards, and that presentation is consistent and appealing. Budgeting and Cost Control: Managing budgets for food and beverage operations, controlling costs, and implementing measures to improve efficiency and profitability. Menu Planning: Assisting with menu development, pricing, and promotion, and ensuring that menus are updated regularly to meet customer preferences and dietary trends. Health and Safety Compliance: Ensuring compliance with health and safety regulations, including food handling and sanitation standards. Event Coordination: Planning and coordinating special events, banquets, or catering functions, including menu selection, staffing, and logistics.