F&B Supervisor

Hyatt Hotels Corporation; ad-Dachiliyya; On-site; OMR 7,000 - 11,000; Full time

Job summary

Hyatt Hotels Corporation in Oman seeks a capable Restaurant Supervisor to oversee front and back-of-house operations, ensuring service excellence and compliance with hygiene standards.

You will train staff, plan schedules, monitor inventory and cost controls, and report on performance while maintaining the brand image. The ideal candidate has at least 2 years of experience in F&B luxury hotels and can lead a high-volume, guest-focused operation.

Qualifications

• Minimum 2 years experience in F&B within luxury hotels.
• Proven ability to supervise front and back-of-house operations.
• Strong customer service and conflict-resolution skills.

Responsibilities

• Oversee all restaurant operations in the absence of the Restaurant Manager.
• Promote service excellence and handle guest complaints professionally.
• Train staff and prepare weekly department schedules; monitor attendance and leaves.
• Monitor hygiene standards, maintain inventory, and control costs.

Skills

F&B luxury hotels experience

Customer service

Team leadership

Tools

POS systems

Job description

Close Inclusive Collection Job Postings Notification

"I joined as a server on the catering staff. Thanks to Hyatt's training and support, I now oversee a brilliant team that helps brings events to life."

Must have minimum 2 Years Experience in F&B Luxury Hotels.

Oversee all front and back of the house restaurant operations.

Ensure customer satisfaction through promoting excellent service, respond to customer complaints tactfully and professionally.

Train new employees and provide ongoing training for all staff. Prepare weekly schedule for the department with approval from the superior, monitor Staff attendance, leave etc.

Always present a clean and tidy appearance in accordance with the hotel’s grooming standards.

Be flexible and open to change in your job responsibilities, work area and/or roster to meet business needs.

Be understanding, supportive, encouraging and helpful to guests as well as suppliers and your colleagues

Maintain quality control for all food and beverage.

Be reliable and ensure you and all team members are at work on time.

Project future needs for goods, fruits, beverage stationary ,cleaning product order accordingly.

Oversee heath code compliance and sanitation standards.

Carry out all professionally reasonable instructions given by your superior.

Monitoring inventory for CCG and all equipment required for outlets.

Conducting regular inspection of dispense bar/ lounge bar to determine whether proper standards of hygiene.

Monitoring the restaurant cash flow and settling outstanding bills.

Checking in on dining guests to enquire about food and service quality.

Resolving guests' complaints in professional manner.

Generate weekly, monthly and annual reports.

Attend quarterly P&L meeting.

Seek ways to cut waste and decrease operational costs.

PHYSICAL EFFORT:-

This position requires minimal stooping, lifting and substantial walking. All employees must maintain a neat, clean and well-groomed appearance.

WORK CONTACTS: - Daily contact with restaurant manager or F&B manager etc.

WORKING CONDITION: - Must be able to work in a high volume fast paced environment.

Technical Expertise Restaurant Supervisor

Effectively manage the restaurant in the absence of the Restaurant Manager/ Assistant Restaurant Manager.

Ensure service style, tabletop and overall presentation of the product in accordance with the hotel’s image.

Responsible in making floor assignment during the shift.

Responsible in keeping the operation running smoothly.

Find the guest feedback and take necessary action if something is not match with the standard.

6. Reviewing customers surveys to develop and implement way to improve customer service.

Monitoring the bar operational and supporting the bar attendant if required.

Ability to use standard software application and hotel systems including point of sale systems.

Plan and control beverage inventory level

Ensure all established standards of operation are implemented.

Work together with accounting to prepare and implement inventory procedures

6. Constantly seek to profit engineer by monitoring cost of sales and implementing revenues-increasing products/programs activities.

Work together with the outlet manager forconsistence work performance

Maintaining effective controls in the Beverage Department.

Responsible to train staff on daily basis

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