Food & Beverage Supervisor

SmartRecruiters, Inc.; Cape Town; On-site; ZAR 180,000 - 260,000; Full time

Job summary

Accor in Cape Town, South Africa is seeking an enthusiastic Food & Beverage Supervisor to lead our dining team and deliver exceptional guest experiences.

You will organize shifts, supervise service across restaurants, bars and banqueting, ensure hygiene and safety standards, and work with the F&B manager to manage stock, costs and training. The role demands strong leadership and a passion for hospitality.

Qualifications

• Minimum matric (grade 12).
• Proven experience in a food and beverage supervisory role, preferably in a high-end hospitality setting.
• Strong leadership and organisational skills.
• Ability to work under pressure and handle guest requests.

Responsibilities

• Lead and inspire the F&B team to deliver exceptional dining experiences.
• Plan and oversee shifts, staffing levels, and service quality.
• Ensure hygiene, safety, and compliance across departments.
• Monitor stock, inventory, and cost control; assist with budgets.
• Provide training and performance feedback to staff.

Skills

Food & Beverage supervision

Leadership

Guest service

Communication

Education

Matric (Grade 12)

Tools

POS systems

Inventory management

Job description

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job Description

We are seeking an enthusiastic and experienced Food & Beverage Supervisor to join our team in Cape Town, South Africa. As a key member of our hospitality organisation, you will lead and inspire our food and beverage team to deliver exceptional dining experiences for our guests.

Specific duties, responsibilities & Key performance areas

Food and Beverage Service:

• Together with the food and beverage manager to organize and supervise the shifts of the department, ensuring that staffing levels are correct and to agreed standards
• Circulate throughout the restaurants, bars and banqueting departments, maintaining a highly visible profile with Guests and staff
• Know and completely familiar with all menu’s, beverage lists and service offerings to provide prompt and efficient service of all meals, snack, functions and beverages to the required operating standards manual
• Assist with waiter service to Guests, advising Guests on menu and wine choices
• Dissatisfied Guests are acknowledged immediately and attended to without delay
• Notify the food and beverage manager or General Manager of any complaints that were received and how they were solved
• Ensure all kitchens and back of house areas operate effectively and efficiently and maintain the highest level of cleanliness, safety and hygiene
• Responsible for food quality, presentation and service delivery and ensuring that it is of the highest quality

Administration and stock/equipment control:

• Conduct stock takes of the department as per company policies and procedures. Assist with the preparation of reports timeously
• Assist the F&B Manager with Planning and coordinating of menus
• Assist with maintaining inventories and par stocks for all areas and assist with placing orders based on business needs and budgetary concerns. Ensure that consumable and non-consumable goods are taken care of and correctly stored
• Ensure that the POS system operates effectively and accurately, is programmed correctly and all billing in the department accurate and precise. Report and action any discrepancies immediately
• Responsible for shift cash ups and that all monies, paperwork and POS reports are formulated and submitted to the finance department as per company policy
• Be fully conversant with all statutory requirements regarding a food and beverage operation; that all licenses, including special licenses, are timeously applied for and that the conditions affecting the issues of a liquor License are not jeopardized

Employee Supervision:

• Assist in managing preparation of schedules, payroll and workloads for food and beverage staff ensuring maximum efficiency
• Planning, organizing, and directing team members to ensure the highest degree of Guest satisfaction
• To carry out and ensure that regular On-the-Job training is taking place to agreed standards, and all relevant paperwork submitted
• Responsible to ensure each staff member is correctly presented in his/her uniform displaying a name badge
• Assist food and beverage manager with performing job evaluations with food and beverage staff
• Maintain and enforce disciplinary procedures within the department with the assistance of the food and beverage or human resources manager

Health & Safety:

• Notify your Manager of any reason you may not be capable of performing your tasks safely
• Participate in workplace consultation on matters pertaining to Workplace Health and Safety, as per the hotels agreed arrangements
• Comply with safe work practices by following Accor Health, Safety and Environment policies, including the use of safe manual handling techniques, safe use of hazardous chemicals and machinery, working at heights procedures, using protective clothing and safety equipment where available and necessary, maintaining a clean, tidy work environment, and any other safety practice promoted and required by the Hotel
• Ensure all equipment is kept in good working order and used only for the purpose for which it was intended
• Attend and actively participate in all WH&S training required of you by the HotelReport any health or safety hazards, incidents and injuries to your Manager/Supervisor or Manager on Duty as soon as possible. Hazards may include unsafe working conditions, equipment and machinery faults or damage, and other housekeeping or maintenance needs that may affect the safety or any person/s at the Hotel. Ensure that the appropriate documentation is completed correctly, such as the Injury / Incident Form
• Participate and contribute to the risk assessment process when requested by your Supervisor/Manager
• Work cohesively in conjunction with the hotel’s rehabilitation program, as required

Maintain standards of hygiene for food handling and presentation as prescribed by council / legislative regulations

Systems & Procedures:

• Log and inform your Manager of any system problems. Suggest any improvements that could be made to improve existing systems and procedures
• Follow policies and procedures outlined in the Accor Brand Standards Manual, Departmental Service Standards / Procedures Manual and Accor Policy Manuals
• Complete all duties and ensure a concise hand over

Guest Service and Employee Relationships:

• Always Recognize and greet the guests first
• Respond to any reasonable tasks as assigned by superiors
• Provide efficient, friendly, and professional service to all guests
• Guest needs and requests are anticipated and acted upon immediately in an efficient manner. Requests outside area of authority are referred immediately to the appropriate personal and followed up on to ensure the Guest is ultimately satisfied
• Lead by example when attending to guest requests. Show efficiency in constantly striving to provide Total Customer Satisfaction
• Take initiative to ensure that interactions with our customers (internal or external) are positive and productive, call the Manager on Duty if difficulties arise
• Work together with trust so that colleagues and management meet the goals of the department/Hotel
• Be fully conversant with departmental fire and evacuation procedures
• Ensure all equipment is kept in good working order and used only for the purpose for which it was intended. Report all broken or damaged departmental equipment to your supervisor and record on appropriate maintenance report form
• Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturers specifications
• Treat customers and colleagues from all cultural groups with respect, sensitivity, and transparency
• Take every opportunity to be a "salesperson" by active selling of special promotions and facilities available within the Hotel
• Implement the Accor values and Accor customer vision to 'Offer the Best Service to Our Customers'
• Colleagues and superiors of the hotel are always dealt with in a polite and helpful manner. Ensure good relationships are always kept with colleagues and superiors and report any personnel differences that may threaten the cohesion of the team and colleagues

Environmental and Social Responsibility:

• Work closely with the hotel in participating where possible in community-based projects
• Maintain awareness of new initiatives and the continuously growing social economic Program of the hotel
• Assist with power and electricity usage by not having lights or any electrical appliance on that could be switched off when not in use
• Participate and actively control all forms of waste and ensure accurate recycling of all glass, papers, plastics, aluminum, and steel form all areas to waste
• Actively participate in all social development drives with local communities and initiatives
• Actively participate in the food & beverage waste program of the Hotel
• Reduce the use of paper by not printing unnecessarily and recycle used paper

General and other Duties:

• The above listed criteria identify the key areas of responsibility of the position and are not all-encompassing description of duties and tasks. The above criteria will be subject to ongoing review and adjustment
• The position required the employee to perform tasks in any area of the hotel as requested by Management from time to time
• Abide by Accor policy on EEO and Harassment in the workplace
• Ensure wherever possible that employees are provided with a workplace free of discrimination, harassment, and victimization
• The position required the employee to maintain a high standard of personal appearance and hygiene and ensure that uniforms meet with the Hotel’s requirements and in line with the desired image of the Hotel
• Ensure security and protection of Guests the belongings as best possible, report any items left behind by guest
• Be always committed to the safety of Guests and report any suspicious activity in the hotel to the Manager
• Practice Safety always including constant awareness of safety hazard
• Reports to work on time and according to posted schedule
• Agree to continuously improve and develop his/herself, by attending scheduled training courses as directed by Management and being committed to making the absolute most of the given opportunity
• Be committed to the highest level of service to the Hotel Guests, courtesy to fellow colleagues and a commitment to all environmental social and developmental training initiatives

Hygiene / Personal safety / Environment:

• Ensures the application of hygiene, safety, and environment regulations
• Applies and ensures application of the hotel's security regulations (in case of fire etc.)
• Respects and ensures respect of the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc.)
• Is responsible for the security of people and property in the area under his/her remit

Qualifications

• Minimum matric (grade 12)
• Proven experience in a food and beverage supervisory role, preferably in a high-end hospitality setting
• Passionate and knowledgeable about food, beverage, and current industry trends
• Exceptional leadership skills with a track record of developing and motivating teams
• Strong organisational abilities with keen attention to detail
• Excellent communication and interpersonal skills
• Demonstrated ability to thrive in a fast-paced, high-pressure environment
• Flexible and adaptable approach to work, including the ability to work various shifts (early mornings, late evenings, and weekends)
• Proficiency in inventory management and cost control techniques
• Familiarity with point-of-sale (POS) systems and basic computer skills
• Knowledge of food safety regulations and hygiene standards
• Ability to remain calm under pressure and resolve conflicts effectively
• A relevant qualification in Hospitality Management is desirable but not essential