Position Overview
The Food & Beverage Supervisor is responsible for overseeing daily operations in the Client Site This role ensures smooth service delivery and compliance with hygiene and safety standards. The supervisor acts as a bridge between staff and management, driving operational efficiency and team performance.
Key Responsibilities
Operational OversightSupervise daily F&B operations across assigned Site.Ensure adherence to service standards, SOPs, and brand guidelines.Coordinate with kitchen and service teams for seamless guest experiences.Guest ExperienceMonitor guest satisfaction and handle complaints promptly.Maintain a welcoming atmosphere and ensure personalized service.Support initiatives to enhance customer loyalty and repeat business.Team LeadershipTrain, coach, and motivate staff to deliver consistent service excellence.Prepare duty rosters and allocate tasks effectively.Conduct performance evaluations and provide constructive feedback.Financial & Inventory ManagementAssist in controlling costs, minimizing wastage, and managing budgets.Oversee inventory levels, requisitions, and stock rotation.Ensure accurate cash handling and reporting procedures.Compliance & SafetyEnforce hygiene, health, and safety regulations in all F&B areas.Conduct regular inspections to maintain cleanliness and operational standards.Ensure compliance with local laws and licensing requirements.Qualifications
2-4 years of experience in F&B operations, with at least 1 year in a supervisory role.Strong leadership and interpersonal skills.Knowledge of food safety standards and POS systems.Desired Attributes
Passion for hospitality and guest service.Detail-oriented with strong organizational skills.Problem-solving mindset with ability to handle pressure.Team player with a proactive and positive attitude Read LessPosition Overview
The Food & Beverage Supervisor is responsible for overseeing daily operations in the Client Site This role ensures smooth service delivery and compliance with hygiene and safety standards. The supervisor acts as a bridge between staff and management, driving operational efficiency and team performance.
Key Responsibilities
Operational OversightSupervise daily F&B operations across assigned Site.Ensure adherence to service standards, SOPs, and brand guidelines.Coordinate with kitchen and service teams for seamless guest experiences.Guest ExperienceMonitor guest satisfaction and handle complaints promptly.Maintain a welcoming atmosphere and ensure personalized service.Support initiatives to enhance customer loyalty and repeat business.Team LeadershipTrain, coach, and motivate staff to deliver consistent service excellence.Prepare duty rosters and allocate tasks effectively.Conduct performance evaluations and provide constructive feedback.Financial & Inventory ManagementAssist in controlling costs, minimizing wastage, and managing budgets.Oversee inventory levels, requisitions, and stock rotation.Ensure accurate cash handling and reporting procedures.Compliance & SafetyEnforce hygiene, health, and safety regulations in all F&B areas.Conduct regular inspections to maintain cleanliness and operational standards.Ensure compliance with local laws and licensing requirements.Qualifications
2-4 years of experience in F&B operations, with at least 1 year in a supervisory role.Strong leadership and interpersonal skills.Knowledge of food safety standards and POS systems.Desired Attributes
Passion for hospitality and guest service.Detail-oriented with strong organizational skills.Problem-solving mindset with ability to handle pressure.Team player with a proactive and positive attitude Read LessJob Summary
Food Whisperer is looking for an energetic and result-driven HR Recruiter to manage end-to-end hiring for our corporate, kitchen, operations, and field roles. The ideal candidate should understand high-volume and niche hiring, be comfortable working in a fast-paced food and hospitality environment, and contribute to building a strong talent pipeline.
Key Responsibilities
Handle end-to-end recruitment for corporate, kitchen, operations, sales, and support rolesSource candidates through job portals, social media, referrals, consultants, and walk-insScreen resumes, conduct initial HR interviews, and coordinate technical/managerial roundsDrive bulk and lateral hiring for kitchens, warehouses, and operational rolesMaintain and manage the candidate database and recruitment trackersCoordinate offer rollouts, documentation, and onboarding formalitiesEnsure a smooth and positive candidate experience throughout the hiring processWork closely with hiring managers to understand manpower requirements and timelinesSupport employer branding initiatives and recruitment drivesAssist HR operations with joining formalities and basic employee documentationRequired Skills & Competencies
Strong understanding of recruitment processes and sourcing techniquesExperience hiring for F&B, hospitality, kitchens, supply chain, or operations is preferredGood communication and interpersonal skillsAbility to handle multiple open positions simultaneouslyProficient in MS Excel / Google Sheets and job portalsSelf-driven, organized, and able to work in a fast-paced environmentQualifications
Graduate/Postgraduate in HR, Business Administration, or related field1-2years of relevant recruitment experienceStartup or food industry exposure is a plusWhat We Offer
Opportunity to work with a fast-growing food brandHands-on exposure across diverse hiring rolesCollaborative and high-energy work cultureCareer growth in HR and talent acquisition Read LessPosition Overview
Operations Manager is responsible for overseeing daily operations, ensuring seamless coordination between kitchen, service, and supply chain. This role requires a blend of operational expertise, culinary appreciation, and people management skills to deliver exceptional food experiences while maintaining efficiency and profitability.
Key Responsibilities
Operational LeadershipManage day-to-day food service operations across multiple outlets or kitchens.Develop and implement standard operating procedures (SOPs) for consistency and quality.Monitor workflow efficiency and optimize resource allocation.Quality & ExperienceEnsure food presentation, taste, and service meet brand standards.Collaborate with chefs and culinary teams to innovate menus and maintain excellence.Conduct regular audits on hygiene, safety, and compliance with food regulations.Team ManagementRecruit, train, and mentor staff Schedule and supervise staff to balance productivity and morale.Financial OversightManage budgets, cost controls, and inventory systems.Track KPIs such as food cost percentage, wastage, and customer satisfaction scores.Prepare reports and recommend strategies for revenue growth and cost efficiency.Customer EngagementAct as a liaison between customers and culinary teams to capture feedback.Drive initiatives to enhance customer experience and loyalty.Resolve operational issues promptly with a customer-first mindset.Qualifications
5+ years of experience in food service operations or hospitality management.Strong leadership, communication, and problem-solving skills.Knowledge of food safety standards and regulatory compliance.Passion for food, innovation, and delivering memorable dining experiences. Read LessPosition Overview
Operations Manager is responsible for overseeing daily operations, ensuring seamless coordination between kitchen, service, and supply chain. This role requires a blend of operational expertise, culinary appreciation, and people management skills to deliver exceptional food experiences while maintaining efficiency and profitability.
Key Responsibilities
Operational LeadershipManage day-to-day food service operations across multiple outlets or kitchens.Develop and implement standard operating procedures (SOPs) for consistency and quality.Monitor workflow efficiency and optimize resource allocation.Quality & ExperienceEnsure food presentation, taste, and service meet brand standards.Collaborate with chefs and culinary teams to innovate menus and maintain excellence.Conduct regular audits on hygiene, safety, and compliance with food regulations.Team ManagementRecruit, train, and mentor staff Schedule and supervise staff to balance productivity and morale.Financial OversightManage budgets, cost controls, and inventory systems.Track KPIs such as food cost percentage, wastage, and customer satisfaction scores.Prepare reports and recommend strategies for revenue growth and cost efficiency.Customer EngagementAct as a liaison between customers and culinary teams to capture feedback.Drive initiatives to enhance customer experience and loyalty.Resolve operational issues promptly with a customer-first mindset.Qualifications
5+ years of experience in food service operations or hospitality management.Strong leadership, communication, and problem-solving skills.Knowledge of food safety standards and regulatory compliance.Passion for food, innovation, and delivering memorable dining experiences. Read LessJob Summary:
The F&B Service Supervisor ensures flawless execution of food and beverage service for corporate catering events, meetings, and daily office dining. This hands-on leadership role oversees service staff, maintains high standards of customer satisfaction, and upholds operational efficiency in fast-paced corporate environments.
Key Responsibilities:
1 . Service Operations Management:
Supervise daily setup, service, and breakdown of corporate catering.Ensure proper presentation and replenishment of food/beverage stationsCoordinate with kitchen team to maintain seamless food flow and timing2. Team Leadership:
Train and supervise servers, bartenders, and catering assistantsCreate staff schedules and assign duties for each event/shiftConduct pre-service briefings and post-service debriefsMaintain high team morale and professional standards3. Client Relations & Quality Control:
Act as on-site contact for corporate clients during serviceAddress special requests and resolve service issues promptlyConduct quality checks on food presentation and service standardsGather client feedback and act on them.4. Compliance & Safety:
Enforce food safety protocols (HACCP, FSSAI)Ensure proper sanitation of service areas and equipmentMonitor compliance and food sampling.Conduct safety briefings for service staff5. Administrative Duties:
Maintain inventory of serviceware and equipmentComplete service and HSEQ reports and incident documentationParticipate in menu tasting and service planning meetings Read Less