Food & Beverage Supervisor (Bob's Bar)

CAPELLA HOTEL, SINGAPORE; Singapore; On-site; SGD 40,000 - 58,000; Full time

Job summary

Capella Singapore is seeking a Food & Beverage Supervisor to manage staff on shift, assign tasks, and ensure compliance with service, food hygiene, and safety standards. The role includes assisting line managers in bar operations, monitoring POS systems, and ensuring accurate billing for guests.

The ideal candidate will have a Diploma in Hotel Management or equivalent, at least 2 years in service operations, and a Singapore food safety certification.

Qualifications

• Diploma in Hotel Management or equivalent.
• Minimum 2 years in service operations.
• Possess Singapore food safety certification.

Responsibilities

• Assist line managers in bar operation and task assignment.
• Inspect set-up of cutlery, crockery and glassware on table.
• Monitor the operations of POS systems when managing food and beverage orders.
• Prints bill, check bill thoroughly before presenting to guests and accept payment.
• Guide staff on opening, operating, and closing shifts.
• Hold staff briefings for each shift and review occupancy forecast, reservations, complaints, and issues.
• Review and update menus and wine lists.
• Build and maintain relationships with guests.
• Maintain guest satisfaction by proactive service operations and handling complaints per protocol.

Skills

Staff supervision

Guest service

Shift coordination

Education

Diploma in Hotel Management or equivalent

Job description

Position Overview

The Food & Beverage Supervisor manages staff on shift, and assigns staff to workstations on each shift. The individual also leads staff compliance on service, food hygiene, safety and other standards amongst the team on each shift.

The Role

Food and Beverage Operations

• Assist line managers in bar operation and task assignment
• Inspect the set-up of cutlery, crockery and glassware on table
• Monitor the operations of Point of Sales (POS) Systems when managing food and beverage order
• Prints bill, check bill thoroughly before presenting to guests and accept payment
• Guide the staff on opening, operating, and closing of shifts
• Hold briefing with staff for each shift and review occupancy forecast, reservations, special attention, complaints, problematic issues and others as deem appropriate
• Review and update menus and wine lists

Maintain guest experience

• Building and maintaining relationships with guests
• Maintaining guest satisfaction levels by being proactive in service operations
• Improving procedures and systems
• Handle guest complaints following the instant pacification procedure and ensuring guest satisfaction

Talent Profile

1. Diploma in Hotel Management or equivalent
2. Minimum 2 years in service operations
3. Possess Singapore food safety certification