Cold Drink Supervisor

Unbranded; Lombok; On-site; IDR 66,960,000 - 111,600,000; Full time

Job summary

Unbranded is seeking a Cold Drink Supervisor to lead the Cold Drink Station, ensuring quality, speed, and compliance with hygiene and food safety standards.

You will supervise and develop the team, manage ingredients and equipment, and coordinate with service and kitchen to deliver consistent beverages in a high-volume setting. Strong leadership, beverage knowledge, and problem-solving are essential for maintaining product quality and guest satisfaction.

Qualifications

• Minimum 2–3 years experience in Food & Beverage, Beverage, Bar, or related position.
• Previous experience as a Senior Staff, Team Leader, or Assistant Supervisor preferred.
• Good knowledge of basic beverage preparation and cold beverage production.
• Strong understanding of standard recipes, portion control, presentation, and beverage costing.
• Knowledge of hygiene, sanitation, and food safety standards.
• Strong leadership and team management skills.

Responsibilities

• Supervise all Cold Drink Station operations during service.
• Ensure beverages are prepared and served to standard recipes and quality standards.
• Lead daily briefings and organize staff schedules.
• Provide training on product knowledge and service procedures.
• Monitor hygiene, cleanliness, and equipment maintenance.
• Handle guest requests and resolve beverage-related issues.

Skills

Leadership

Beverage preparation

Quality control

Hygiene & safety

Team management

Job description

Responsible for supervising and ensuring that all Cold Drink Station operations run effectively, efficiently, consistently, and in accordance with the company’s standards for product quality, service, hygiene, sanitation, and food safety.

The Cold Drink Supervisor is also responsible for leading and developing the team, ensuring sufficient availability of ingredients and equipment, maintaining product quality, and supporting smooth and efficient guest service.

Key Responsibilities

1. Operational Supervision

Supervise all Cold Drink Station operations during service.

Ensure all beverages are prepared and served according to standard recipes, presentation, portion, and quality standards.

Ensure the Cold Drink Station is fully prepared and ready for operation before, during, and after service.

Assign tasks and organize workflow according to operational requirements.

Ensure beverage preparation is accurate and completed within the required service time.

Identify, handle, and resolve operational issues within the Cold Drink Station.

Lead, direct, and conduct daily briefings for the Cold Drink team.

Organize staff duties and work schedules according to operational needs.

Provide training and coaching on product knowledge, standard recipes, service procedures, hygiene, and equipment operation.

Monitor staff discipline, grooming, attitude, and overall performance.

Provide regular feedback and performance evaluations to team members.

3. Product Quality Control

Ensure the quality of all beverage ingredients and finished products meets company standards.

Ensure recipes, measurements, garnishes, glassware, and presentation follow established standards.

Conduct regular quality checks on beverages produced by the team.

Maintain consistency in taste, appearance, temperature, and portion size.

Identify and report any ingredients or products that do not meet quality standards.

4. Inventory & Cost Control

Monitor stock levels of ingredients, beverage supplies, garnishes, packaging, and other operational items.

Conduct regular stock counts and inventory checks.

Ensure efficient use of ingredients to minimize waste.

Monitor expiry dates and ensure proper FIFO/FEFO practices are followed where applicable.

Report replenishment and purchasing requirements to the relevant department.

Assist in controlling beverage costs and minimizing unnecessary wastage.

5. Hygiene, Sanitation & Food Safety

Ensure the Cold Drink Station is always clean, organized, and hygienic.

Ensure all equipment, utensils, glassware, refrigerators, blenders, dispensers, and workstations are cleaned according to the established schedule.

Ensure all staff comply with personal hygiene and food safety standards.

Ensure ingredients are stored properly and maintained at the appropriate temperature.

Conduct regular checks of cleanliness and sanitation within the station.

6. Equipment & Maintenance

Ensure all Cold Drink equipment is in good working condition.

Conduct equipment checks before the start of operations.

Report equipment breakdowns or technical issues to Engineering/Maintenance.

Ensure equipment is operated according to SOPs to prevent damage and workplace accidents.

7. Guest Service

Ensure guest requests and beverage requirements are handled professionally and efficiently.

Handle guest complaints related to beverage products or Cold Drink service.

Coordinate with the Service/Waiter team and Kitchen to ensure orders are processed smoothly.

Maintain high standards of hospitality and service excellence.

8. Administration & Reporting

Prepare required operational reports.

Report stock issues, wastage, product quality issues, equipment problems, and other operational concerns to the relevant manager.

Assist in monitoring sales and product performance.

Provide recommendations to improve product quality, service efficiency, and operational performance.

Authority

Assign and supervise the duties of Cold Drink staff during the shift.

Conduct quality control checks before beverages are served to guests.

Stop the use of ingredients or equipment that do not meet safety or quality standards.

Provide corrective feedback and take appropriate action within the scope of authority.

Recommend requirements for ingredients, equipment, training, and manpower to the management.

Qualifications

Minimum 2–3 years of experience in Food & Beverage, Beverage, Bar, or a related position.

Previous experience as a Senior Staff, Team Leader, or Assistant Supervisor is preferred.

Good knowledge of basic beverage preparation and cold beverage production.

Good understanding of standard recipes, portion control, presentation, and beverage costing.

Knowledge of hygiene, sanitation, and food safety standards.

Strong leadership and team management skills.

Ability to work effectively in a high-volume and fast-paced restaurant environment.

Good communication, coordination, and problem-solving skills.

Key Performance Indicators (KPI)

Product quality and consistency

Beverage cost control

Inventory accuracy

Service speed

Hygiene and sanitation compliance

Guest satisfaction

Team productivity

SOP compliance

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