F&B SUPERVISOR

Shift Management: Oversee opening and closing duties, manage floor coverage, and lead daily team briefings.

Staff Leadership: Train, coach, and motivate service personnel to maintain consistent service standards.

Customer Relations: Greet patrons, monitor satisfaction, and handle any complaints or special dietary requirements promptly.

Inventory & Quality Control: Track supply levels, report operational needs, and ensure compliance with hygiene and safety regulations.

Administrative Duties: Reconcile cash and POS transactions, organize shift schedules, and prepare daily reports