Food and Beverage Supervisor

The Address Sligo; Sligo; On-site; EUR 32,000 - 42,000; Full time

Job summary

The Address Sligo is seeking a Food & Beverage Supervisor with a minimum of 2 years' experience to lead the F&B team and ensure consistent, high‑quality service in line with brand standards.

Reporting to the F&B Manager, you will develop SOPs, manage shifts, control costs, upsell, and uphold HACCP and safety practices while maintaining customer satisfaction throughout the dining experience.

Qualifications

• Minimum 2 years' experience in food & beverage supervisory role.
• Strong customer service orientation.
• Ability to lead and motivate a team.
• Knowledge of HACCP and health & safety requirements.

Responsibilities

• Implement consistent delivery of superior customer service through SOP development.
• Ensure department presents a professional impression to customers and staff.
• Respond to customer feedback, including complaints and compliments.
• Monitor budgeted and actual departmental targets.
• Assist with payroll cost control by planning rotas against demand.
• Supervise daily operations while maintaining brand standards and shift controls.
• Maintain Health and Safety, Food Safety, Risk Assessments, and licensing compliance.
• Maximise departmental sales and profits and explore promotional opportunities.
• Conduct ongoing training and maintain training records.
• Know the menu with Head Chef and kitchen team, upsell throughout service.
• Present a professional manner and ensure guest dining satisfaction.

Skills

Customer service

Team supervision

SOP development

Upselling

HACCP

Health & Safety

Job description

Minimum 2 Years' Experience Required.

Position : Food & Beverage Supervisor

Reporting to : F&B Manager

Responsible for : Ensure efficient and professional operation and customer service in accordance with company standards. Supervising all aspects of the delivery and service and food and beverage team

Key Duties Of The Role Include

• To implement the consistent delivery of superior customer service through the development and implementation of SOPs (standard operating procedures.
• To ensure that the department creates a professional impression to customers and team members.
• To act on customer feedback relevant to your areas of responsibility. This to include customer complaints and compliments.
• To be aware of budgeted and actual departmental targets.
• To assist with the control and monitor payroll costs by ensuring rotas are compiled in line with forecasted and actual business levels.
• To be aware of and assist with the control of departmental operating costs in line with forecasted business levels.
• To supervise the department to ensure effective operation on a day to day basis, whilst maintaining company brand standards consistently with attention to detail. This to include ensuring shift controls and procedures are adhered to.
• To comply with statutory and company requirements for Health and Safety, Food Safety, Risk Assessment, Licensing Laws, Disability and ensure all employment legislation is strictly adhered to.
• To maximise opportunities for departmental sales and profit and other related targets.
• Assist with and suggest new promotional opportunities to enable departmental sales to meet and exceed budget. This to include the planning, implementation and review of promotions.
• To keep all department team members sales focused and ensure ongoing training as required and submitting training records for the attention of management.
• Be knowledgeable of all food and beverage menus working in cooperation with Head Chef and kitchen team.
• To actively upsell throughout all aspects of customer service and train team to do so.
• At all times conduct yourself in a professional and courteous manner.
• Ensure customer satisfaction throughout there dining experience with us.
• Manager to be informed of special requirements or difficulties.
• Ensure dining areas are maintained within cleaning schedules.
• To read, understand and comply with your responsibilities as defined in the Health and Safety statement and Staff Handbook.
• To ensure HACCP, cleaning schedules are completed on a daily basis and standards maintained.
• To actively participate in any training and personnel exercises designed to improve standards and performance levels.
• To carry out the hotel’s customer relation policy.
• To communicate hotel services to guest as required.
• To arrive for duty in accordance with rostered times in full clean uniform and wearing name badge at all times.
• To ensure the highest standards in personal hygiene and grooming. (please refer to company grooming policy)

Please note that the above job specification is not exhaustive and is subject to change as the business demands.