Luxury F&B Supervisor: Guest Experience Leader

THE SINGAPORE RESORT & SPA; Singapore; On-site; SGD 33,000 - 58,000; Full time

Job summary

Sofitel Singapore is seeking a dedicated hospitality professional to supervise the outlet team, ensuring smooth operations and consistent guest service at a luxury standard. The role requires leadership to uphold high standards, train staff, and coordinate with kitchen and beverage teams to deliver exceptional experiences.

You will monitor stock levels, manage checks and floats, and strive to exceed guest expectations.

Qualifications

• Diploma in Tourism / Hospitality Management
• Minimum of 2 years of experience in a similar capacity with proven track records
• Excellent reading, writing and oral proficiency in English language
• Proficient in MS Excel, Word, & PowerPoint

Responsibilities

• Check, follow-up and maintenance of outlet.
• Assist in overseeing all associates during operations and ensure a smooth flow and consistent maintenance of standards to meet and exceed guest expectations.
• Liaise with kitchen, food, and beverage store departments, and work together as a team to provide guests with high standards of food and beverage services.
• Check regularly on stock requisitions and ensure stock is sufficed for operational needs.
• Check for stock and storage of proper supplies in all areas of the bar.
• Observe, guide and train new associates to equip them with the skills needed to perform their tasks efficiently.
• Ensure a high standard of cleanliness and order of the service areas and that the condition of the furniture and equipment is maintained in the outlet.
• Supervise that guest checks are properly handled and check on float money

Skills

English proficiency

Teamwork

Communication

Education

Diploma in Tourism / Hospitality Management

Tools

MS Excel

MS Word

PowerPoint

Job description

Sofitel Singapore is seeking a dedicated hospitality professional to supervise the outlet team, ensuring smooth operations and consistent guest service at a luxury standard. The role requires leadership to uphold high standards, train staff, and coordinate with kitchen and beverage teams to deliver exceptional experiences.

You will monitor stock levels, manage checks and floats, and strive to exceed guest expectations.