F&B Supervisor

Job Location: Souq Waqif Boutique Hotel By Tivoli Tivoli Hotels & Resorts is a collection of luxury hotels and resorts set in idyllic beaches and cosmopolitan locations, from iconic destinations in Europe to the Middle East, and from Brazil to Asia. We are timeless, dedicated, and distinctive — evoking a time when hotel stays were grand experiences and travel meant life slowed down for a while. Founded in 1933, Tivoli’s long-standing heritage is built on extraordinary service, authentic local experiences, and a genuine dedication to the art of hospitality. If you share a passion for making every guest feel they have arrived somewhere truly special, Tivoli is where your story belongs. The F&B Supervisor is responsible for overseeing the daily operations of the food and beverage outlet, ensuring exceptional guest service, maintaining quality standards, supervising team members, and supporting the Restaurant Manager in achieving operational and financial goals. Key Responsibilities • Supervise the daily operations of the restaurant, café, bar, or banquet outlet. • Lead, motivate, and support the F&B service team to deliver outstanding guest experiences. • Ensure compliance with company service standards, hygiene, health, and safety regulations. • Conduct pre-shift briefings and assign duties to team members. • Monitor staff performance and provide coaching, training, and feedback. • Handle guest complaints and resolve service issues promptly and professionally. • Coordinate with the kitchen to ensure timely and accurate food and beverage service. • Monitor table turnover, reservations, and seating arrangements to maximize efficiency. • Assist in inventory control, stock requisitions, and minimizing wastage. • Ensure all opening and closing procedures are completed accurately. • Monitor cash handling, billing, and POS transactions in accordance with company procedures. • Support scheduling, attendance monitoring, and staff productivity. • Ensure outlet cleanliness, equipment maintenance, and compliance with sanitation standards. • Assist in achieving departmental sales targets, upselling initiatives, and cost control. • Prepare operational reports and communicate issues to the Restaurant Manager. Qualifications • Diploma or Bachelor's degree in Hospitality Management, Hotel Management, or a related field is preferred. • Minimum 2–4 years of experience in Food & Beverage operations, with at least 1 year in a supervisory role. • Experience in hotels, fine dining, casual dining, or luxury hospitality is preferred. Not the right fit? Set up email alerts as new job postings become available that meet your interest! Show more Show less

Diploma or Bachelor's degree in Hospitality Management, Hotel Management, or a related field is preferred. Minimum 2–4 years of experience in Food & Beverage operations, with at least 1 year in a supervisory role. Experience in hotels, fine dining, casual dining, or luxury hospitality is preferred.

Supervise the daily operations of the restaurant, café, bar, or banquet outlet. Lead, motivate, and support the F&B service team to deliver outstanding guest experiences. Ensure compliance with company service standards, hygiene, health, and safety regulations. Conduct pre-shift briefings and assign duties to team members. Monitor staff performance and provide coaching, training, and feedback. Handle guest complaints and resolve service issues promptly and professionally. Coordinate with the kitchen to ensure timely and accurate food and beverage service. Monitor table turnover, reservations, and seating arrangements to maximize efficiency. Assist in inventory control, stock requisitions, and minimizing wastage. Ensure all opening and closing procedures are completed accurately. Monitor cash handling, billing, and POS transactions in accordance with company procedures. Support scheduling, attendance monitoring, and staff productivity. Ensure outlet cleanliness, equipment maintenance, and compliance with sanitation standards. Assist in achieving departmental sales targets, upselling initiatives, and cost control. Prepare operational reports and communicate issues to the Restaurant Manager.