Food and Beverage Supervisor

Food and Beverage Supervisor at Domeo Resources International

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Oct 19, 2026, 1:09 PM

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Domeo Resources International (DRI) is a prolific organisation which proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans and monitors the plans to ensure improved organisational performance.

We are recruiting to fill the position below:

Job Title: Food and Beverage Supervisor

Location: Aba, Abia

Employment Type: Full-time

Reports To: F&B Manager / Operations Manager / General Manager

Supervises: Waiters, Waitresses, Bartenders, Baristas, Restaurant Attendants and other assigned F&B personnel

Job Summary

The role ensures efficient service delivery, excellent guest satisfaction, proper staff coordination, compliance with hygiene and safety standards, accurate order processing, effective stock control and achievement of departmental revenue targets.

The Food & Beverage Supervisor is responsible for supervising the daily operations of the hotel's restaurant, bar, pool bar, room service, banquet and other food and beverage service areas as assigned.

The F&B Supervisor serves as the link between the F&B Manager and frontline service staff, ensuring that all employees follow established Standard Operating Procedures (SOPs), maintain professional conduct and deliver consistent, high-quality hospitality services.

Key Responsibilities

• Daily Operations and Service Supervision:
• Monitor service delivery from guest arrival to departure.
• Ensure proper table setup, mise en place and service readiness.
• Ensure smooth communication between the service team, kitchen, bar and cashier.
• Monitor service delays and resolve operational issues promptly.
• Ensure all service areas are clean, organized and ready before opening.
• Coordinate food and beverage service during busy periods, events and special functions.
• Supervise the daily operations of the restaurant, bar, pool bar and other assigned F&B outlets.
• Ensure closing procedures are completed correctly at the end of each shift.
• Guest Service and Satisfaction:
• Monitor guest feedback and identify areas for service improvement.
• Follow up on guest satisfaction throughout the service experience.
• Ensure guests receive prompt, courteous and professional service.
• Welcome and attend to guests when necessary.
• Ensure guests receive the correct orders and bills.
• Handle guest complaints professionally and escalate serious issues to Management.
• Ensure special requests, dietary requirements and allergies are communicated accurately to the kitchen.
• Staff Supervision and Management:
• Conduct pre-shift briefings and communicate daily specials, unavailable menu items, reservations and service targets.
• Assign duties and sections to waiters, waitresses, bartenders and other service staff.
• Train staff on service etiquette, upselling, complaint handling and product knowledge.
• Ensure employees understand menu items, ingredients, prices and preparation times.
• Promote teamwork, discipline and accountability.
• Monitor staff attendance, punctuality, grooming and personal hygiene.
• Monitor employee performance and provide constructive feedback.
• Report misconduct, absenteeism and performance issues to the F&B Manager or HR.
• Food and Beverage Service Standards:
• Ensure compliance with approved hotel service standards and SOPs.
• Monitor table clearing, resetting and guest waiting times.
• Monitor order taking, order entry, food delivery and beverage service.
• Ensure appropriate service procedures are followed for à la carte, buffet, room service and banquet operations.
• Ensure beverages are prepared and served according to approved recipes and standards.
• Ensure staff do not serve unauthorized or unrecorded items.
• Ensure food is served at the appropriate temperature and presented correctly.
• Order Processing and POS Control:
• Monitor cancelled orders, voids, discounts and complimentary items.
• Investigate discrepancies between orders, kitchen tickets and bills.
• Verify that orders are properly communicated to the kitchen and bar.
• Ensure approved procedures are followed for refunds and bill adjustments.
• Ensure all food and beverages served are properly recorded and billed.
• Coordinate with the cashier to resolve billing issues.
• Ensure all orders are entered correctly into the Point of Sale (POS) system.
• Revenue Generation and Upselling:
• Ensure staff communicate promotions and specials accurately.
• Encourage staff to upsell suitable menu items, desserts, drinks and promotions.
• Monitor table turnover and service efficiency without compromising guest satisfaction.
• Report sales opportunities and customer preferences to the F&B Manager.
• Support the achievement of daily, weekly and monthly F&B revenue targets.
• Monitor sales performance and identify opportunities to increase revenue.
• Stock Control and Inventory Management:
• Monitor stock levels of food, beverages and service supplies.
• Monitor beverage inventory, including alcoholic and non-alcoholic drinks where applicable.
• Conduct periodic stock counts and participate in inventory reconciliation.
• Ensure proper storage, handling and rotation of stock using FIFO/FEFO principles where applicable.
• Ensure proper requisition and issuance of stock.
• Report low stock, damaged goods, wastage and unusual consumption.
• Check stock received against approved requisitions and delivery documentation as assigned.
• Prevent unauthorized consumption, stock losses and wastage.
• Hygiene, Food Safety and Workplace Safety:
• Report suspected food contamination, equipment defects and safety hazards immediately.
• Monitor compliance with applicable food safety and health regulations.
• Ensure spills are cleaned promptly and walkways remain safe.
• Ensure employees comply with personal hygiene and grooming standards.
• Ensure restaurant, bar, service stations and other assigned areas remain clean and hygienic.
• Monitor the cleanliness of service equipment, glassware, crockery and cutlery.
• Ensure food and beverages are handled safely.
• Restaurant, Bar and Event Coordination:
• Monitor food and beverage service during functions.
• Coordinate with Front Office, Kitchen, Sales and Events teams where necessary.
• Ensure adequate staffing and preparation for scheduled events.
• Coordinate service for reservations, group bookings, meetings, parties and banquets.
• Ensure event orders and agreed service requirements are followed.
• Confirm event requirements with the relevant departments.
• Equipment and Asset Management:
• Report damaged, missing or defective equipment.
• Ensure proper handling and storage of restaurant and bar equipment.
• Monitor the condition of glassware, cutlery, crockery, trays and service tools.
• Monitor the use of uniforms, linens and other service materials.
• Ensure equipment is used only for authorized purposes.
• Reporting and Communication:
• Report guest complaints, incidents and service challenges.
• Communicate maintenance issues and equipment breakdowns.
• Report stock shortages, wastage and operational losses.
• Monitor daily sales and service performance.
• Prepare shift handover reports and operational updates.
• Submit reports and records within required timelines.
• Attend departmental meetings and implement Management directives.
• Compliance and General Duties:
• Support staff training and continuous service improvement.
• Perform other related duties assigned by the F&B Manager or Management.
• Maintain confidentiality of guest and company information.
• Enforce hotel policies, SOPs and departmental rules.
• Cooperate with Internal Audit, Finance, Stores and other departments during reviews.
• Key Performance Indicators (KPIs)
• Performance will be assessed using the following indicators:
• Staff productivity and training effectiveness.
• Reduction in voids, unauthorized discounts and billing errors.
• Reduction in guest complaints.
• Staff punctuality, grooming and attendance.
• Completion of opening, closing and shift handover procedures.
• Control of food and beverage wastage.
• Guest satisfaction and feedback scores.
• Timely reporting of operational issues.
• Accuracy of POS orders and billing.
• Compliance with service SOPs and hygiene standards.
• F&B revenue and sales target achievement.
• Upselling performance.
• Speed and accuracy of order delivery.
• Stock accuracy and reduction in unexplained variances.
• Requirements and Qualifications
• Education:
• OND, HND or Bachelor's Degree in Hospitality Management, Hotel and Catering Management, Food and Beverage Management or a related discipline.
• Relevant hospitality training or professional certification is an advantage.

Experience

At least 1–2 years in a supervisory or team-lead position is preferred.

Experience in hotel restaurants, bars, pool bars, banquets or other hospitality outlets is an advantage.

Knowledge of POS systems, stock control, menu knowledge and service procedures is required.

2–3 years of relevant experience in food and beverage operations.

Technical Skills:

Restaurant and bar operations.

Guest complaint resolution.

Stock requisition and inventory monitoring.

Food and beverage service standards.

POS operation and order control.

Microsoft Office and basic report writing.

Staff scheduling and shift supervision.

Hygiene and food safety.

Sales monitoring and reporting.

Menu knowledge and upselling.

Personal Attributes:

Excellent customer service and communication skills.

Good conflict-resolution skills.

Good problem-solving and decision-making skills.

Ability to enforce standards fairly and consistently.

Strong leadership and supervisory ability.

Ability to work under pressure and during busy shifts.

High level of integrity and accountability.

Professional appearance and personal hygiene.

Strong attention to detail.

Team-oriented and proactive.

Core Competencies:

POS and Order Management

Hygiene and Safety

Conflict Resolution

Stock Control

Restaurant and Bar Service

Revenue Generation

Guest Relations

Upselling

Communication and Coordination.

Team Leadership

Time Management

Food & Beverage Operations

Operational Reporting

How to Apply

Interested and qualified candidates should forward their CV and Cover Letter to:

[email protected]

using "F&B Supervisor – Aba" as the subject of the email.

Note:

Only shortlisted candidates will be contacted.

Application Deadline:

25th October, 2026.

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Aba and 1 other location

Aba

,

Abia State

Food and Beverage Supervisor job vacancies in Nigeria