F&B Outlet Supervisor

Role Overview

F&B Outlet Supervisor at IHG Hotels and Resorts, Crowne Plaza. The position oversees the day-to-day operations of an assigned food and beverage outlet within a premium hotel environment.

Company Overview

Crowne Plaza is one of the largest and best-loved premium hotel brands in the world, with more than 420 hotels in diverse locations globally. The brand is designed as a perfect base to connect on business, pleasure, or a blend of both, with thoughtfully designed spaces that encourage, support, and celebrate great connections. Crowne Plaza is a trusted partner for meetings and events, connecting both domestic and global groups. The branded service style "Dare to Connect" is crafted for connection, designed for humans not nameless guests or colleagues, still professional but touching guests on an emotional level. Colleagues are encouraged to take their initiative and use their personality because they make a crucial difference in the guest's experience. IHG is one of the world's leading hotel groups committed to delivering True Hospitality for Good, making guests and colleagues feel welcome, cared for, recognised, and respected wherever they are in the world.

Role Purpose

Ensure excellent guest service, efficient operations, high-quality standards, and maximum guest satisfaction while providing leadership and guidance to the F&B team during each shift. Support the Outlet Manager in achieving departmental revenue, cost-control, and guest satisfaction objectives.

Key Responsibilities

Operations & Service Delivery

• Supervise the daily operation of the assigned F&B outlet and ensure smooth service throughout the shift.
• Ensure the outlet is properly prepared before opening and appropriately closed after service.
• Allocate duties and workstations to team members according to business levels and operational requirements.
• Monitor guest flow, table allocation, service sequence, and overall outlet efficiency.
• Ensure all food and beverage products are served according to established quality and presentation standards.
• Deliver friendly, professional, and personalized service to all guests.
• Welcome guests and ensure their needs are anticipated and addressed promptly.

Inventory & Equipment Management

• Monitor stock levels and coordinate with relevant departments to ensure product availability.
• Assist with inventory, requisitions, receiving, storage, and stock control procedures.
• Monitor operating equipment and ensure proper handling and maintenance.

Facility Standards & Hygiene

• Ensure the outlet is clean, organized, and maintained according to hotel standards.
• Ensure grooming, punctuality, attendance, and personal hygiene standards are maintained.

Guest Relations & Feedback

• Handle guest feedback and complaints professionally and seek appropriate solutions.
• Follow up with guests to ensure satisfaction and encourage positive experiences.

Menu & Revenue Management

• Maintain strong knowledge of the outlet's menu, beverages, promotions, and hotel facilities.
• Promote appropriate food and beverage offerings, upselling opportunities, and promotions.

Team Leadership & Development

• Brief the team before each shift regarding reservations, VIP guests, promotions, special events, and operational requirements.
• Coach, train, and motivate team members to consistently achieve service standards.
• Monitor employee performance and provide constructive feedback.
• Support the onboarding and training of new team members.
• Encourage teamwork, professionalism, and positive communication within the department.
• Assist the Outlet Manager with performance evaluations and staff development.

Qualifications & Experience

• Diploma or degree in Hospitality Management, Food & Beverage Management, or a related field is preferred.
• Minimum 2–3 years of experience in Food & Beverage operations, preferably within a hotel or upscale restaurant environment.
• Previous supervisory experience in an F&B outlet is preferred.

Skills & Competencies

• Strong knowledge of restaurant and beverage service standards.
• Good understanding of food safety and hygiene practices.
• Familiarity with POS systems and basic F&B reporting.
• Good communication and interpersonal skills.
• Strong leadership, organizational, and problem-solving abilities.
• Ability to work effectively under pressure in a fast-paced environment.

Additional Information

• Flexibility to work shifts, weekends, and public holidays is required.