Guest Experience & F&B Supervisor

CUBA LIBRE PRIVATE LIMITED; Singapore; On-site; SGD 36,000 - 48,000; Full time

Job summary

CUBA LIBRE PRIVATE LIMITED is seeking an experienced hospitality supervisor to oversee the F&B team at our Singapore outlet and ensure exemplary service standards. You will lead wait staff, bartenders, and other team members to deliver a seamless guest experience.

The role involves coaching, shift scheduling, stock and cost control, and close collaboration with kitchen and bar teams. Strong leadership and guest-focused communication are essential for success.

Qualifications

• Good leadership, communication skills, and attention to detail.

Responsibilities

• Oversee the work of waiters, bartenders and other F&B staff.
• Train new employees and coach to maintain high service standards.
• Schedule shifts and allocate tasks efficiently.
• Resolve customer complaints to ensure service quality.
• Monitor guest satisfaction and respond to feedback to improve the service experience.
• Coordinate food and beverage service during service hours.
• Ensure compliance with health and safety regulations.
• Maintain the cleanliness and organization of service areas.
• Monitor stock levels of food, beverages, and supplies.
• Assist in ordering and receiving supplies to avoid shortages or wastage.
• Ensure that food and beverages meet quality and presentation standards.
• Work closely with kitchen and bar staff to uphold consistency.
• Assist with budgeting and cost control measures.
• Handle cash management and billing processes when required.
• Assist in planning and executing special events, banquets, or promotions.

Skills

Leadership

Communication

Attention to detail

Job description

CUBA LIBRE PRIVATE LIMITED is seeking an experienced hospitality supervisor to oversee the F&B team at our Singapore outlet and ensure exemplary service standards. You will lead wait staff, bartenders, and other team members to deliver a seamless guest experience.

The role involves coaching, shift scheduling, stock and cost control, and close collaboration with kitchen and bar teams. Strong leadership and guest-focused communication are essential for success.