F&B Operations Supervisor — Service, Inventory & Maintenance

Sodexo (Hong Kong) Limited; Hong Kong; On-site; HKD 300,000 - 520,000; Full time

Job summary

Sodexo (Hong Kong) Limited is seeking a hands-on F&B Operations Supervisor to lead daily front-of-house and back-of-house activities, uphold food quality, and ensure strict hygiene standards.

You will mentor service staff, manage rosters, and drive guest satisfaction through proactive service and effective communication in English and Chinese.

This role demands inventory control, coordination with maintenance, and cost-conscious operations to support a high-volume dining environment in Hong Kong.

Qualifications

• Higher diploma in Hospitality management.
• Minimum 2-3 years of hands-on supervisory experience in the F&B industry.
• Basic knowledge in facilities management or vendor coordination is a plus.
• Strong crisis management skills with a practical, troubleshooting mindset on the shop floor.
• Excellent interpersonal skills with good command of spoken and written Chinese and English.

Responsibilities

• Drive daily front-of-house and back-of-house operations to ensure service delivery, food quality, and hygiene standards.
• Supervise, mentor, and schedule roster for service staff.
• Handle guest feedback professionally and maintain strong customer relations.
• Ensure kitchen/pantry areas are clean and fully operational.
• Coordinate maintenance with external contractors or property management.
• Manage inventory levels, order supplies, and control wastage.

Skills

F&B supervision

Team leadership

Crises management

Communication (CN/EN)

Education

Higher diploma in Hospitality management

Job description

Sodexo (Hong Kong) Limited is seeking a hands-on F&B Operations Supervisor to lead daily front-of-house and back-of-house activities, uphold food quality, and ensure strict hygiene standards.

You will mentor service staff, manage rosters, and drive guest satisfaction through proactive service and effective communication in English and Chinese.

This role demands inventory control, coordination with maintenance, and cost-conscious operations to support a high-volume dining environment in Hong Kong.