Hybrid F&B Supervisor: Lead Dining Ops & Guest Experience

Placements24; Netherlands; Hybrid; EUR 11,000 - 19,000; Full time

Benefits offered by this job

Salary incentives

Hybrid work

Career growth

Staff meals

Hotel discounts

Job summary

Placements24 is seeking an energetic and experienced Food and Beverage Supervisor to join our client in Welkom. You will oversee daily operations across restaurant, bar and catering, ensuring quality, service and hygiene while leading a diverse team. Experience in health and safety compliance is essential.

This hybrid role combines on-site leadership with remote planning, focusing on menu development, cost control and guest satisfaction in a fast-paced hospitality environment.

Qualifications

• Proven experience as a Food and Beverage Supervisor or similar role.
• Strong knowledge of F&B operations, including menu planning, inventory management, and cost control.
• Excellent leadership, communication and interpersonal skills.
• Ability to work in a fast-paced environment and manage multiple priorities.
• Knowledge of health and safety regulations within the food service industry is essential.

Responsibilities

• Supervise daily F&B operations across restaurant, bar and catering services.
• Ensure adherence to food safety and hygiene standards at all times.
• Train, motivate, and manage F&B staff, fostering a positive and productive work atmosphere.
• Manage inventory, ordering, and cost control for all F&B supplies.
• Develop and implement innovative menus and promotions in collaboration with the culinary team.
• Handle customer feedback and resolve any issues to ensure guest satisfaction.

Skills

Leadership

Communication

Interpersonal skills

Attention to detail

Health and safety

Job description

Placements24 is seeking an energetic and experienced Food and Beverage Supervisor to join our client in Welkom. You will oversee daily operations across restaurant, bar and catering, ensuring quality, service and hygiene while leading a diverse team. Experience in health and safety compliance is essential.

This hybrid role combines on-site leadership with remote planning, focusing on menu development, cost control and guest satisfaction in a fast-paced hospitality environment.