Food & Beverage Supervisor

HotelJobs; Sandton; On-site; ZAR 260,000 - 360,000; Full time

Job summary

HotelJobs is seeking a Food & Beverage Supervisor for a World Class Award winning 5* Boutique Hotel in Sandton. You will lead front-of-house operations, supervise service staff, and ensure service standards meet luxury brand expectations across outlets.

In this role you will support the F&B Manager, coordinate daily activities, manage stock, uphold health and safety compliance, and develop the team to deliver exceptional guest experiences during shifts and peak periods.

Qualifications

• Matric and hospitality education are required or preferred.
• Experience in luxury hotel or fine dining environments.
• Strong leadership and people management skills.

Responsibilities

• Oversee guest experience and service excellence to maintain luxury standards.
• Supervise wait staff, hosts, bartenders and front‑of‑house team; coordinate daily operations.
• Lead staff development, training and performance feedback.
• Assist with stock control, orders, counts and inventory management.
• Ensure compliance with health, safety and hygiene regulations.

Skills

Leadership

People management

Guest service

POS systems

Education

Grade 12 (Matric)

Hospitality Management qualification advantageous

Tools

POS systems

Inventory software

Job description

Food & Beverage Supervisor World Class Award winning 5* Boutique Hotel Sandton

The Food & Beverage Supervisor is responsible for overseeing the day-to-day front-of-house food and beverage operations, ensuring exceptional guest experiences and service standards in line with the luxury brand expectations of the Boutique Hotel & Spa. The role supports the Food & Beverage Manager and serves as the operational lead during designated shifts and in the manager's absence. The incumbent will supervise service staff, coordinate daily operations, maintain service excellence, and contribute to the smooth and efficient running of all food and beverage outlets.

Key Responsibilities

Guest Experience & Service Excellence

• Ensure all guests receive professional, courteous, and efficient service.
• Monitor service delivery to maintain luxury hospitality standards.

Operational Supervision

• Supervise waiters, hosts, bartenders, and other front-of-house team members.
• Oversee restaurant setup and readiness before service periods.
• Act as the lead operational contact during shifts when the Food & Beverage Manager is not on duty.

Staff Leadership & Development

• Assist with the training, coaching, and development of team members.
• Monitor employee performance and provide constructive feedback.
• Promote teamwork, professionalism, and a positive working environment.

Stock Control & Administration

• Assist with beverage and operational stock control processes.
• Monitor stock usage and report shortages or discrepancies.
• Participate in stock counts as required.
• Ensure accurate completion of daily checklists, reports, and shift handovers.
• Assist with ordering and inventory management processes.

Health; Safety & Compliance

• Ensure compliance with food safety, hygiene, and health and safety regulations.
• Maintain clean, organised, and safe working environments.
• Ensure responsible handling of food and beverages in accordance with company procedures.
• Report maintenance issues and operational concerns promptly.

Minimum Requirements

• Grade 12 (Matric).
• Hospitality Management qualification advantageous.
• Minimum 3-5 years' experience in a luxury hotel, fine dining restaurant, or similar hospitality environment.
• Minimum 1-2 years' supervisory experience within a Food & Beverage operation.
• Sound knowledge of food and beverage service standards.
• Knowledge of wine, beverages, and menu presentation.
• Strong leadership and people management skills.
• Ability to manage guest concerns effectively.
• Computer literacy and experience with POS systems.
• Availability to work shifts, weekends, evenings, and public holidays.

Key Performance Indicators (KPIs)

• Guest satisfaction ratings.
• Service quality and adherence to standards.
• Staff productivity and performance.
• Successful management of shifts and operations.
• Reduction of guest complaints.
• Inventory accuracy and stock control compliance.
• Completion of staff training and development initiatives.
• Compliance with health, safety, and hygiene standards.