F&B Supervisor — Lead Service & Team Excellence

Accor; Sepang; On-site; MYR 33,000 - 60,000; Full time

Job summary

Accor in Sepang, Malaysia is seeking an enthusiastic F&B Supervisor to lead our restaurant and bar team, ensuring efficient service, great guest experiences and adherence to brand standards. You will mentor colleagues, manage shift rosters, monitor stock and costs, and coach staff on menu details, dietary needs, allergen information and beverages.

The role emphasizes hygiene, accuracy in billing, teamwork across departments, and ongoing improvement through feedback and performance metrics.

Qualifications

• 2+ years of supervisory or operational experience in F&B/hospitality.
• Understanding of menu items, dietary requirements, and allergen information.
• Experience in staff supervision, training and team leadership.
• Proficiency in POS systems and basic financial management.
• Knowledge of food safety standards and hygiene regulations.
• Excellent communication and interpersonal skills.

Responsibilities

• Provide efficient, friendly, professional F&B service to guests.
• Supervise and mentor team; coach on menu knowledge, dietary needs, allergens, and beverage recommendations.
• Maintain systems to record equipment, conduct stock takes, and document breakages.
• Create weekly cleaning schedules to meet hygiene standards.
• Promote current promotions and maximize sales while ensuring service quality.
• Oversee guest billing accuracy; resolve discrepancies transparently.
• Maintain presentation of bar/restaurant areas and daily procedures.
• Coordinate setup for conferences and functions; ensure guest satisfaction.
• Assist with roster planning to balance costs and demands.
• Analyze metrics and guest feedback to identify improvements.

Skills

Staff supervision

Menu & allergens

POS knowledge

Food safety

Communication

Time management

Tools

POS systems

Inventory software

Job description

Accor in Sepang, Malaysia is seeking an enthusiastic F&B Supervisor to lead our restaurant and bar team, ensuring efficient service, great guest experiences and adherence to brand standards. You will mentor colleagues, manage shift rosters, monitor stock and costs, and coach staff on menu details, dietary needs, allergen information and beverages.

The role emphasizes hygiene, accuracy in billing, teamwork across departments, and ongoing improvement through feedback and performance metrics.