F&B Supervisor - Bali Wellness & Guest Experience

Body Factory Bali

Provinsi Bali

On-site

IDR 110,000,000 - 170,000,000

Full time

5 days ago
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Job summary

Body Factory Bali is seeking a Restaurant Supervisor to lead the F&B service team at our Bali location in Canggu. The role focuses on maintaining high service standards, coaching staff, and ensuring smooth daily operations to deliver a warm dining experience aligned with the Body Factory Bali lifestyle.

The ideal candidate has 2–3 years in F&B service with supervisory exposure, strong communication, and a guest-centric approach.

Qualifications

  • Minimum 2–3 years of experience in F&B service
  • supervisory experience preferred
  • Strong communication and leadership skills
  • Good English communication skills; additional languages are a plus
  • Guest-oriented with a strong understanding of hospitality and service standards

Responsibilities

  • Supervise and support the F&B service team during daily operations
  • Ensure service standards, SOPs, and guest experience are consistently maintained
  • Lead by example and provide guidance, coaching, and support to team members
  • Monitor table service, order taking, food and beverage delivery, and overall floor operations
  • Handle guest requests and concerns professionally and ensure timely follow-up
  • Coordinate closely with the kitchen and other departments to ensure smooth operations
  • Assist with staff scheduling, briefing, and daily operational preparation
  • Monitor cleanliness, grooming, and overall presentation of the service area
  • Support the F&B management team with operational tasks and service improvements

Job description

Body Factory Bali is seeking a Restaurant Supervisor to lead the F&B service team at our Bali location in Canggu. The role focuses on maintaining high service standards, coaching staff, and ensuring smooth daily operations to deliver a warm dining experience aligned with the Body Factory Bali lifestyle.

The ideal candidate has 2–3 years in F&B service with supervisory exposure, strong communication, and a guest-centric approach.

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