Job Purpose

To supervise and coordinate the day-to-day operations of the Food & Beverage department, ensuring excellent guest service, smooth restaurant operations, high standards of food and beverage service, hygiene, safety, and maximum guest satisfaction.

Key Responsibilities1. Operations & Service

- Supervise daily F&B; operations and ensure smooth service.
- Ensure proper mise-en-place and readiness of the restaurant before each shift.
- Allocate duties and work stations to team members.
- Monitor service standards and ensure timely and efficient guest service.
- Coordinate effectively with Kitchen, Stewarding, Front Office, Housekeeping and other departments.
- Handle guest requests, feedback and complaints professionally.
- Ensure proper opening and closing procedures are followed.

2. Team Supervision

- Brief the team before every shift regarding occupancy, VIPs, events, promotions and special requirements.
- Monitor attendance, grooming, punctuality and discipline.
- Guide, coach and motivate team members.
- Monitor staff performance and provide constructive feedback.
- Assist in training current employees and ensure departmental SOPs are followed.
- Support the HOD in manpower planning and deployment.

3. Guest Satisfaction

- Maintain a high level of guest engagement and service.
- Anticipate guest needs and ensure prompt resolution of concerns.
- Follow up on guest complaints and ensure appropriate corrective action.
- Ensure VIP and repeat guest preferences are communicated to the team.

4. Food & Beverage Standards

- Ensure compliance with departmental SOPs and service standards.
- Monitor food presentation, beverage service and overall outlet standards.




- Ensure correct sequence of service is followed.
- Check table setup, cleanliness, menus, equipment and service stations.
- Ensure proper handling and storage of F&B; equipment and operating supplies.

5. Hygiene & Safety

- Ensure compliance with food safety, hygiene and sanitation standards.
- Conduct regular checks of restaurant and service areas.
- Ensure team members follow personal grooming and hygiene standards.
- Report maintenance, safety or hygiene issues immediately.
- Follow hotel emergency, fire and occupational safety procedures.

6. Financial & Control Responsibilities

- Monitor correct billing and settlement procedures.
- Ensure proper handling of cash and credit transactions as per hotel policy.
- Minimize wastage and control operating supplies.
- Monitor breakage and report discrepancies.
- Support the department in achieving revenue and cost-control targets.

7. Administration & Reporting

- Maintain daily operational records and checklists.
- Assist in preparing shift reports and departmental reports.
- Ensure proper handover between shifts.
- Communicate operational issues to the concerned HOD/Manager.
- Ensure all guest incidents and complaints are properly recorded and followed up.

Key Performance Indicators (KPIs)

- Guest satisfaction scores
- F&B; revenue achievement




- Average check / spend per guest
- Service quality and SOP compliance
- Guest complaint resolution
- Food and beverage wastage control
- Labour productivity
- Hygiene and safety compliance
- Team attendance and discipline
- Training completion and employee performance

Qualifications & Experience

- Diploma/Degree in Hotel Management or equivalent qualification.
- Minimum 2–4 years of relevant F&B; experience, preferably in a hotel or upscale restaurant environment.
- Previous supervisory experience will be an advantage.
- Good knowledge of food and beverage service operations.
- Basic knowledge of POS, billing and inventory procedures.

Skills & Competencies

- Strong guest-service orientation
- Good communication and interpersonal skills
- Team leadership and people management
- Problem-solving and decision-making
- Knowledge of F&B; service standards
- Ability to work under pressure
- Attention to detail
- Time management and organization
- Basic computer/POS skills
- Ability to coordinate with multiple departments

Behavioural Competencies

- Guest Focus
- Teamwork
- Ownership & Accountability
- Communication
- Adaptability
- Integrity
- Discipline
- Positive Attitude
- Coaching & Development
- Result Orientation

Working Conditions

- Flexible working hours and rotational shifts.
- Ability to work weekends and public holidays as per business requirements.
- Requires prolonged standing and active movement during operations.
- Must be able to work effectively in a fast-paced hospitality environment.

Pay: ₹20,000.00 - ₹25,000.00 per month

Work Location: In person

📌 Food & Beverage Supervisor (Andheri)
🏢 Radisson® Hotel, Mumbai Andheri MIDC
📍 Andheri