Food and Beverage Supervisor

The Address Collective; Sligo; On-site; EUR 26,000 - 32,000; Full time

Job summary

The Address Collective is hiring a Food & Beverage Supervisor to oversee service delivery, staff coaching, and adherence to brand standards in a busy hospitality setting. You will implement SOPs, monitor costs, and drive guest satisfaction through proactive leadership and training.

Reporting to the F&B Manager, this role requires a minimum of two years in a supervisory capacity, strong service orientation, and a keen eye for hygiene and safety compliance across the department.

Qualifications

• Minimum 2 years' experience in food and beverage supervisory roles.
• Ability to implement SOPs and maintain brand standards.
• Knowledge of Health and Safety, HACCP, and licensing requirements.
• Strong customer service focus and staff training skills.
• Experience in managing budgets and payroll rotas.

Responsibilities

• Implement consistent delivery of superior customer service through SOPs.
• Maintain professional impression for customers and team.
• Respond to customer feedback including complaints and compliments.
• Monitor department budgeted targets and manage payroll costs.
• Control operating costs in line with forecasts.
• Supervise daily department operations and enforce shift controls.
• Ensure compliance with Health and Safety, Food Safety and employment laws.
• Identify upsell opportunities and promote promotions.
• Ensure staff training and maintain hygiene and grooming standards.
• Communicate hotel services to guests and liaise with Head Chef.

Skills

Organisational Skills

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.

Skills

Organisational Skills