Hiring Food & Beverages - Supervisor @ DLF Porur

ISS India; Chennai; On-site; INR 450,000 - 750,000; Full time

Job summary

ISS India is seeking a Food & Beverage Supervisor to oversee daily F&B operations across restaurant, bar, and banquets in Chennai. You will ensure high service standards, guest satisfaction, and smooth service during meals and events.

You will lead and train service staff, manage rosters, monitor inventory, control costs, and maintain hygiene and safety compliance in line with SOPs and FSSAI requirements.

Qualifications

• Diploma or degree in Hotel Management, Hospitality, or related field preferred.
• Typically 24 years of experience in food and beverage service, with supervisory experience preferred.

Responsibilities

• Supervise daily F&B operations across restaurant, bar, banquet, or other assigned areas.
• Maintain service standards and guest satisfaction throughout service periods.
• Lead and train service staff; manage rosters and attendance records.
• Monitor inventory, stock control, and cost-reduction measures.
• Coordinate with kitchen, stewarding, housekeeping, stores, and front office teams.
• Ensure hygiene, safety, and compliance with SOPs and FSSAI requirements.

Skills

Staff supervision

Guest relations

Upselling techniques

Cost control

Operations management

Education

Diploma/Degree in Hotel Management

Tools

POS systems

Inventory procedures

Billing operations

Job description

The Food & Beverage Supervisor is responsible for supervising daily food and beverage operations, ensuring excellent guest service, maintaining service standards, and supporting the F&B team to achieve operational and financial targets. The role involves staff supervision, guest satisfaction, inventory control, hygiene compliance, and coordination with other departments.

Key Responsibilities

1. Operations Management

• Supervise daily restaurant, bar, banquet, or other assigned F&B operations.
• Ensure smooth and efficient service during breakfast, lunch, dinner, and special events.
• Monitor table setup, mise-en-place, food presentation, and service procedures.
• Ensure compliance with company policies and standard operating procedures (SOPs).

2. Guest Service & Satisfaction

• Deliver high standards of guest service and hospitality.
• Handle guest complaints professionally and ensure timely resolution.
• Gather guest feedback and implement improvements.
• Maintain a welcoming and professional dining environment.

3. Team Supervision & Training

• Supervise, guide, and motivate service staff.
• Allocate duties and monitor employee performance.
• Prepare or assist with staff duty rosters and attendance records.
• Train team members on service standards, menu knowledge, and upselling techniques.
• Support the F&B Manager in performance evaluations and team development.

4. Inventory & Cost Control

• Monitor food, beverage, and operating supplies inventory.
• Assist with stocktaking, requisitions, and receiving procedures.
• Minimize wastage, breakage, pilferage, and unnecessary operational expenses.
• Ensure proper storage, handling, and rotation of stock.
• Support the department in achieving revenue and cost-control targets.

5. Hygiene, Safety & Compliance

• Maintain cleanliness and hygiene in dining areas, service stations, and storage spaces.
• Ensure compliance with food safety, sanitation, and workplace safety standards.
• Follow applicable FSSAI requirements and internal hygiene procedures, where relevant.
• Report equipment faults, maintenance issues, and safety hazards promptly.

7. Coordination & Reporting

• Coordinate with the kitchen, stewarding, housekeeping, stores, and front office teams as required.
• Conduct pre-shift briefings and communicate daily specials or operational updates.
• Prepare shift handover notes and report incidents to the F&B Manager.
• Assist in implementing promotions, banquets, events, and special guest arrangements.

Qualifications & Experience

• Diploma or degree in Hotel Management, Hospitality, or a related field preferred.
• Typically 24 years of experience in food and beverage service, with supervisory experience preferred.
• Strong knowledge of restaurant operations, service standards, and guest relations.
• Familiarity with POS systems, inventory procedures, and billing operations.
• Knowledge of food safety, hygiene, and sanitation standards