Food and Beverage Supervisor

The Oyster Box; Durban; On-site; ZAR 300 000 - 400 000; Full time

Job summary

A luxury hotel in Durban seeks a Food and Beverage Supervisor to ensure optimal service and staff performance. Candidates should have a hotel school qualification and at least 2 years' supervisory experience in a 4 or 5-star establishment. Responsibilities include managing food and beverage operations, maintaining quality standards, and focusing on guest satisfaction. The role also emphasizes sustainability and staff training.

Qualifications

• 2 years experience in a similar position within a 4 or 5-star establishment.
• Supervisory or managerial experience in a similar role is typically required.

Responsibilities

• Supervise and control the Food and Beverage areas and staff.
• Ensure high standards of performance and service.
• Track food and beverage revenue and profitability.

Skills

Culinary arts knowledge

Food and beverage operations

Supervisory experience

Communication in English

Organizational skills

Leadership skills

Education

Hotel school qualification

Tools

Micros point of sale system

Microsoft Office

Job description

Food and Beverage Supervisor

Job Summary :

To supervise and control the Food and Beverage allocated areas and its staff members and to ensure that all duties are performed correctly and in a timely manner in accordance with the set standard of The Oyster Box with the intention of ensuring that the highest standard of performance and service is achieved by all Ocean Terrace staff. Also responsible to operate within the policies and procedures as set out in the operating manual.

Minimum Requirements

• Hotel school qualification and equivalent preferred
• 2 years experience in a similar position within a 4 or 5-star establishment
• Previous experience in food and beverage operations with a good understanding of culinary arts, food trends and beverage service
• Supervisory or managerial experience in a similar role is typically required
• Knowledge of Micros point of sale system
• Proficiency in Microsoft Office

Key Attributes

• Ability to effectively listen and verbally communicate in English with all levels of staff, management and guests
• Ability to make decisions and work independently
• Excellent organisational skills
• Excellent leadership ability

Key Responsibilities

Guest Satisfaction

• Aggregate scores from guest surveys or reviews related to food and beverage services; measure satisfaction with the fine dining experience if applicable

Revenue and Profitability

• Track the monthly growth in food and beverage revenue
• Evaluate the profitability of the food and beverage department aiming for high margins

Menu Excellence

• Introduce and measure the success of innovative and unique menu items
• Monitor sales and profitability of high‑end and specialty beverages

Service Quality

• Evaluate the efficiency of service in turning over tables without compromising quality
• Maintain an optimal ratio to ensure attentive service

Event and Banqueting Management

• Evaluate the success of special events and banquets in terms of revenue and guest satisfaction
• Measure the efficiency of event planning and execution

Waste Reduction and Sustainability

• Set and monitor targets for reducing food and beverage wastage
• Implement and assess sustainability practices in food and beverage operations

Upselling and Cross‑Selling

• Measure the success of upselling strategies to enhance guest spending
• Evaluate the success of cross‑selling initiatives across different F&B offerings

Staff Training and Development

• Invest in continuous training to maintain high service standards
• Track staff certifications in areas such as wine knowledge or culinary expertise

Mystery Shopper Scores

• Use independent evaluations to measure adherence to service and quality standards

Awards and Recognition

• Aim for and measure the attainment of prestigious awards in the hospitality industry
• Acknowledge and track staff members receiving accolades and recognition

Inventory Management

• Evaluate how quickly inventory is used and replaced
• Efforts to minimize food and beverage wastage

Staff Productivity

• Assess the efficiency of staff utilisation in relation to business demand
• Monitor the training hours provided to staff for continuous improvement

Compliance and Quality

• Ensure compliance with health and safety regulations
• Monitor adherence to quality standards in food and beverage preparation and service

Wine and Beverage Program

• Curate an impressive wine and beverage program to complement the culinary offerings
• Train staff on wine pairing and maintain a well‑stocked bar

Continuous Improvement

• Identify areas of improvement and implement initiatives to enhance overall efficiency and guest satisfaction
• Stay updated on industry trends and incorporate best practices into operation

Employment Equity

The Oyster Box Hotel is committed to achieving an inclusive and diverse workforce that reflects the demographics of South Africa with our Employment Equity objectives. Preference will be given to candidates from designated groups as defined by the South African Employment Equity Act.

To apply, please forward your CV together with an internal job application to the P&C Office or email: [e-mail].

Employment Type: Full‑Time

Vacancy: 1