Food & Beverage Supervisor

Position: F&B Supervisor

Department: Food & Beverage / Operations

Location: Bangalore

Salary: ₹30,000 per month

Reporting To: Operations Manager

Employment Type: Full Time

1. Job PurposeTo supervise the day-to-day F&B operations and ensure smooth food production, service, hygiene, quality, manpower management and customer satisfaction. The F&B Supervisor will act as the key link between the kitchen team, service team and management.

• 2. Key ResponsibilitiesA. Daily OperationsSupervise daily breakfast, lunch, snacks and dinner operations as applicable.
• Ensure food is prepared and served as per the approved menu and scheduled timings.
• Monitor food quantity, quality, presentation and service standards.
• Ensure smooth coordination between Kitchen, Stores and Service teams.
• Monitor opening and closing activities of the outlet/kitchen.
• Ensure all operational checklists are completed on time.
• B. Manpower ManagementAllocate duties to kitchen and service staff based on daily requirements.
• Monitor staff attendance, grooming and discipline.
• Ensure adequate manpower is available for each meal/session.
• Train and guide staff on SOPs, hygiene and service standards.
• Monitor staff productivity and multitasking.
• Escalate absenteeism or manpower shortages to the reporting manager.
• C. Food Quality & HygieneEnsure compliance with food safety and hygiene standards.
• Check food quality, temperature, taste and appearance before service.
• Ensure proper storage and handling of raw materials and cooked food.
• Monitor cleaning and sanitisation of kitchen, equipment and serving areas.
• Report any food quality, hygiene or safety issue immediately.
• Check actual consumption against planned requirements.
• Monitor wastage, spoilage and overproduction.
• Ensure proper handling and storage of ingredients.
• Report stock shortages, excess consumption and wastage to management.
• Monitor requisitions, stock issues, production and consumption entries.
• Maintain daily operational records and checklists.
• Verify meal counts and production requirements.
• Prepare daily reports related to production, wastage, manpower and operations.
• F. Customer ServiceEnsure timely and courteous service to customers/students/employees.
• Monitor buffet/service counters during meal periods.
• Handle routine customer complaints and resolve them promptly.
• Escalate serious complaints to the Operations Manager.
• Collect customer feedback and identify areas for improvement.
• G. Cost & Waste ControlMonitor portion control and food wastage.
• Ensure production is aligned with actual meal requirements.
• Prevent unnecessary consumption of raw materials.
• Monitor leftover food and ensure appropriate action as per SOP.
• Support management in controlling food and operational costs.

3. Key Performance Indicators (KPIs)The F&B Supervisor will be evaluated on:

• Timely completion of daily operations
• Food quality and consistency
• Hygiene and food safety compliance
• Customer satisfaction
• Food wastage control
• Raw material consumption control
• Manpower productivity
• Attendance and staff discipline
• Accurate system/data entry
• Adherence to SOPs
• Reduction in operational complaints
• Proper maintenance of kitchen and service areas

4. Qualification & ExperienceEducation:

• Minimum 12th pass; Diploma/Degree in Hotel Management or F&B preferred.

Experience:

• 2–3 years of experience in F&B, institutional catering, cafeteria, commercial kitchen, hotel or QSR operations.
• Experience in school/college/corporate cafeteria operations will be an advantage.
• 5. Required SkillsGood communication and interpersonal skills
• Basic knowledge of food safety and hygiene
• Team handling and manpower allocation
• Basic inventory and stock management
• Ability to work under pressure during meal periods
• Good problem-solving ability
• Basic computer/mobile application knowledge
• Ability to maintain operational records
• Strong discipline and ownership
• Willingness to work in shifts, if required
• Working ConditionsFull-time operational role.
• Must be comfortable working in a kitchen/cafeteria environment.
• Shift timing may vary based on operational requirements.
• Weekly off will be provided as per the duty roster.
• The role requires active presence during peak meal/service periods.

Salary₹30,000 per month

Salary may be reviewed based on performance, operational responsibilities and experience.

Ideal CandidateThe ideal candidate should be hands-on, disciplined and operationally strong, with the ability to independently manage day-to-day F&B activities, coordinate with kitchen and service staff, control wastage and ensure that every meal/service is delivered on time with consistent quality and hygiene.