Food & Beverage Supervisor

Sofitel Jabal Omar Makkah (Opening Soon) Supervise daily food and beverage operations to ensure smooth and efficient service. Lead, motivate, and support the F&B team to deliver exceptional guest experiences. Ensure service standards are maintained in line with Sofitel brand standards. Monitor staff performance, attendance, grooming, and compliance with hotel policies. Handle guest feedback and resolve complaints professionally and promptly. Ensure proper restaurant setup, cleanliness, hygiene, and safety standards. Monitor food and beverage quality, presentation, and service delivery. Assist in staff training, scheduling, and performance evaluations. Monitor stock levels, inventory, and operating supplies. Support revenue generation through upselling and promotional activities. Coordinate with the kitchen and other departments to ensure seamless operations. Assist in controlling operational costs and achieving departmental targets.

Diploma or bachelor's degree in Hospitality Management or a related field. Minimum 2–3 years of experience in Food & Beverage operations, preferably in a luxury hotel. Previous supervisory experience is preferred. Strong knowledge of restaurant operations and service standards. Excellent leadership, communication, and interpersonal skills. Good command of English; additional languages are an advantage. Strong guest service orientation and problem-solving skills. Professional appearance, positive attitude, and ability to work flexible shifts. Knowledge of food safety, hygiene, and health regulations.

Supervise daily food and beverage operations to ensure smooth and efficient service. Lead, motivate, and support the F&B team to deliver exceptional guest experiences. Ensure service standards are maintained in line with Sofitel brand standards. Monitor staff performance, attendance, grooming, and compliance with hotel policies. Handle guest feedback and resolve complaints professionally and promptly. Ensure proper restaurant setup, cleanliness, hygiene, and safety standards. Monitor food and beverage quality, presentation, and service delivery. Assist in staff training, scheduling, and performance evaluations. Monitor stock levels, inventory, and operating supplies. Support revenue generation through upselling and promotional activities. Coordinate with the kitchen and other departments to ensure seamless operations. Assist in controlling operational costs and achieving departmental targets.