Job Description- F&B; Executive/ Floor Supervisor

Key Responsibilities

1. Guest Service & Experience

● Ensure guests are welcomed, seated, and served promptly

● Address guest concerns, complaints, and special requests professionally

● Maintain high service standards and monitor guest satisfaction

● Ensure VIP and repeat guests receive personalized attention

2. Staff Supervision

● Supervise waiters, hosts, runners, and housekeeping on the floor

● Assign daily tasks and section duties to staff

● Conduct on-the-job training and guide staff on service procedures

● Ensure staff grooming, behavior, and uniform standards are met

3. Floor Operations

● Oversee table arrangements, cleanliness, and readiness before service

● Ensure smooth coordination between kitchen and service team

● Monitor order taking, food running, and table turnovers

● Handle peak hours and manage crowd flow effectively

● Manage shift handovers and maintain proper communication

4. Service Quality Control

● Ensure food and beverage items are served according to standards

● Check table setup, cutlery, crockery, and glassware

● Maintain hygiene and service protocols (F&B; service SOPs)

● Inspect dining area for safety and cleanliness

5. Cash & Billing Support

● Support staff with billing concerns and POS system issues

● Monitor accuracy in bills and ensure no discrepancies

● Handle discounts, voids,



and approvals when required

6. Inventory & Supplies

● Monitor stock of service items (napkins, cutlery, condiments, menus)

● Report shortages to management and maintain par levels

● Ensure proper handling and storage of equipment

7. Reporting & Administration

● Prepare daily shift reports

● Report incidents, guest feedback, and staff issues

● Participate in departmental meetings and share updates with the team

Education Requirements

Minimum:

● High School Diploma / 10+2

Preferred:

● Diploma or Degree in Hotel/Restaurant Management or Hospitality

● Certification in Customer Service or F&B; Service (added advantage)

Experience Requirements

Minimum:

● 2–4 years’ frontline restaurant experience with at least 1 year in a supervisory role

● Experience in casual dining, fine dining, or high-volume restaurants

Skills & Competencies

● Robust leadership and team management

● Excellent communication and interpersonal skills

● Problem solving & conflict resolution

● Customer service excellence

● Time management and multitasking

● Knowledge of POS, billing, and restaurant service SOPs

● Ability to work under pressure

● Professional grooming and etiquette

Pay: ₹20,000.00 - ₹22,000.00 per month

Benefits:

- Food provided
- Health insurance
- Provident Fund

Work Location: In person

📌 Food & Beverage Executive (India)
🏢 All In Hospitality India
📍 India