Food and Beverage Supervisor

Food and Beverage Supervisor at Domeo Resources International (DRI)

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Oct 23, 2026, 7:13 AM

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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

Department: Food & Beverage

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 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 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 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 all service areas are clean, organized and ready before opening.
• Ensure smooth communication between the service team, kitchen, bar and cashier.
• Monitor service delays and resolve operational issues promptly.
• Supervise the daily operations of the restaurant, bar, pool bar and other assigned F&B outlets.
• Ensure proper table setup, mise en place and service readiness.
• Coordinate food and beverage service during busy periods, events and special functions.
• Ensure closing procedures are completed correctly at the end of each shift.
• Guest Service and Satisfaction:
• Welcome and attend to guests when necessary.
• Ensure guests receive the correct orders and bills.
• Monitor guest feedback and identify areas for service improvement.
• Follow up on guest satisfaction throughout the service experience.
• Handle guest complaints professionally and escalate serious issues to Management.
• Ensure special requests, dietary requirements and allergies are communicated accurately to the kitchen.
• Ensure guests receive prompt, courteous and professional service.
• Staff Supervision and Management:
• Assign duties and sections to waiters, waitresses, bartenders and other service staff.
• Monitor employee performance and provide constructive feedback.
• Ensure employees understand menu items, ingredients, prices and preparation times.
• Promote teamwork, discipline and accountability.
• Report misconduct, absenteeism and performance issues to the F&B Manager or HR.
• Monitor staff attendance, punctuality, grooming and personal hygiene.
• Train staff on service etiquette, upselling, complaint handling and product knowledge.
• Conduct pre-shift briefings and communicate daily specials, unavailable menu items, reservations and service targets.
• Food and Beverage Service Standards:
• 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.
• Ensure appropriate service procedures are followed for à la carte, buffet, room service and banquet operations.
• Monitor order taking, order entry, food delivery and beverage service.
• Monitor table clearing, resetting and guest waiting times.
• Ensure compliance with approved hotel service standards and SOPs.
• Order Processing and POS Control:
• Ensure all food and beverages served are properly recorded and billed.
• Investigate discrepancies between orders, kitchen tickets and bills.
• Monitor cancelled orders, voids, discounts and complimentary items.
• Verify that orders are properly communicated to the kitchen and bar.
• Ensure all orders are entered correctly into the Point of Sale (POS) system.
• Coordinate with the cashier to resolve billing issues.
• Ensure approved procedures are followed for refunds and bill adjustments.
• Revenue Generation and Upselling:
• Support the achievement of daily, weekly and monthly F&B revenue targets.
• Report sales opportunities and customer preferences to the F&B Manager.
• Ensure staff communicate promotions and specials accurately.
• Monitor sales performance and identify opportunities to increase revenue.
• Monitor table turnover and service efficiency without compromising guest satisfaction.
• Encourage staff to upsell suitable menu items, desserts, drinks and promotions.
• Stock Control and Inventory Management:
• Ensure proper storage, handling and rotation of stock using FIFO/FEFO principles where applicable.
• Monitor stock levels of food, beverages and service supplies.
• Check stock received against approved requisitions and delivery documentation as assigned.
• Conduct periodic stock counts and participate in inventory reconciliation.
• Monitor beverage inventory, including alcoholic and non-alcoholic drinks where applicable.
• Prevent unauthorized consumption, stock losses and wastage.
• Ensure proper requisition and issuance of stock.
• Report low stock, damaged goods, wastage and unusual consumption.
• Hygiene, Food Safety and Workplace Safety:
• Monitor the cleanliness of service equipment, glassware, crockery and cutlery.
• Monitor compliance with applicable food safety and health regulations.
• Ensure restaurant, bar, service stations and other assigned areas remain clean and hygienic.
• Ensure employees comply with personal hygiene and grooming standards.
• Ensure food and beverages are handled safely.
• Ensure spills are cleaned promptly and walkways remain safe.
• Report suspected food contamination, equipment defects and safety hazards immediately.
• Restaurant, Bar and Event Coordination:
• Monitor food and beverage service during functions.
• Coordinate service for reservations, group bookings, meetings, parties and banquets.
• Coordinate with Front Office, Kitchen, Sales and Events teams where necessary.
• Ensure adequate staffing and preparation for scheduled events.
• Confirm event requirements with the relevant departments.
• Ensure event orders and agreed service requirements are followed.
• 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:
• Prepare shift handover reports and operational updates.
• Submit reports and records within required timelines.
• Attend departmental meetings and implement Management directives.
• Report stock shortages, wastage and operational losses.
• Report guest complaints, incidents and service challenges.
• Monitor daily sales and service performance.
• Communicate maintenance issues and equipment breakdowns.
• Compliance and General Duties:
• 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.
• Perform other related duties assigned by the F&B Manager or Management.
• Support staff training and continuous service improvement.
• Key Performance Indicators (KPIs)
• Performance will be assessed using the following indicators:
• Accuracy of POS orders and billing.
• F&B revenue and sales target achievement.
• Control of food and beverage wastage.
• Staff productivity and training effectiveness.
• Reduction in guest complaints.
• Upselling performance.
• Completion of opening, closing and shift handover procedures.
• Stock accuracy and reduction in unexplained variances.
• Speed and accuracy of order delivery.
• Guest satisfaction and feedback scores.
• Compliance with service SOPs and hygiene standards.
• Timely reporting of operational issues.
• Reduction in voids, unauthorized discounts and billing errors.
• Staff punctuality, grooming and attendance.
• Qualification and Requirements
• 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

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

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

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

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

Technical Skills:

Stock requisition and inventory monitoring.

POS operation and order control.

Staff scheduling and shift supervision.

Hygiene and food safety.

Microsoft Office and basic report writing.

Menu knowledge and upselling.

Guest complaint resolution.

Restaurant and bar operations.

Sales monitoring and reporting.

Food and beverage service standards.

Personal Attributes:

High level of integrity and accountability.

Professional appearance and personal hygiene.

Ability to work under pressure and during busy shifts.

Strong leadership and supervisory ability.

Strong attention to detail.

Ability to enforce standards fairly and consistently.

Team-oriented and proactive.

Good conflict-resolution skills.

Good problem-solving and decision-making skills.

Excellent customer service and communication skills.

Core Competencies:

Conflict Resolution

Team Leadership

Stock Control

Time Management

Operational Reporting

POS and Order Management

Upselling

Food & Beverage Operations

Restaurant and Bar Service

Hygiene and Safety

Communication and Coordination

Revenue Generation

Guest Relations

How to Apply

Interested and qualified candidates should forward their CVs and cover letters to:

[email protected]

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

Note

: Only shortlisted candidates will be contacted.

Application Deadline:

30th October, 2026.

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Aba and 1 other location

Aba

,

Abia State

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