I

IHG

Global hotel company

Food and Beverage Supervisor

Full-TimeUpdated on 10/15/2026
No salary listed
Mid
Malaysia
In Person
Food Service & HospitalityFood & Beverage Operations Management

About the job

Requirements
  • Demonstrate thorough knowledge of food and beverage products, menus, equipment, resort policies, restaurant service procedures, and local liquor and food-service laws.
  • Use and communicate effectively via walkie-talkie.
  • Maintain a neat, clean appearance and proper uniform and nametag; arrive punctually and do not consume alcohol while on duty.
  • Solve guest problems promptly, take service-recovery actions, and follow up on guest issues.
  • Maintain knowledge of resort and local activities to make recommendations to guests.
  • Maintain high sanitation and cleanliness standards and meet HACCP standards.
  • Ensure employees who interact with guests have good product knowledge.
  • Know and uphold InterContinental brand standard operating procedures and Forbes Travel Guide restaurant and bar standards.
  • Ensure adequate operating supplies and equipment are maintained in accordance with established par stock.
  • Maintain customer profiles and preferences, including birthday and anniversary information.
Responsibilities
  • Assist the Manager in building and maintaining an efficient team and developing staff to their potential.
  • Operate the department to achieve positive financial results and ensure smooth, efficient restaurant operations.
  • Assist the Manager with outlet administration, operational procedures, the operating budget, revenue, labor costs, and profitability.
  • Evaluate operations and procedures and recommend improvements to the Restaurant Manager.
  • Assign responsibilities and shift-duty allocations to subordinates; supervise and assist them during busy service periods.
  • Liaise with the kitchen, bar, culinary team, and other departments on daily operations, including unavailable menu items, item availability, preparation times, and guest dietary restrictions.
  • Maintain the daily logbook and update the notice board.
  • Attend and hold monthly departmental meetings, staff and side-duty meetings, daily food and beverage briefings, and Managers Meetings in the Restaurant Manager's absence.
  • Schedule staff annual leave, days off, public holidays, and training; prepare the weekly roster.
  • Anticipate business volume using resort occupancy, holidays, weather, resort activities, and community events.
  • Brief staff at each shift on occupancy forecasts, reservations, special attention items, complaints, and operational issues.
  • Analyze monthly food and beverage statements and daily reports with the Restaurant Manager to monitor costs and performance.
  • Assist the Manager with pre-check and check-control procedures.
  • Monitor the quality and quantity of food and beverage items served.
  • Keep the Manager informed of relevant matters and coordinate with department heads on activities that affect their departments.
  • Engage guests through meaningful interactions and build lasting guest relations; recommend resort and local activities to enhance the guest experience.
  • Coach the team in tailoring service processes to make outlet visits memorable and unique.
  • Inspect restaurant equipment, lighting, sound systems, and air-conditioning; arrange repair and maintenance work, issue requisitions and orders, and follow up on defects.
  • Check restaurant cleanliness and ensure timely, complete setup for all meal periods in accordance with established procedures.
  • Upsell and cross-sell other food and beverage outlets.
  • Report guest incidents and lost-and-found items to the Manager.
  • Attend and contribute to staff meetings and related activities.
  • Assist the Manager in preparing and updating job descriptions for relevant personnel at least annually.
  • Assist the Manager in screening new employees and ensuring they receive resort orientation, instruction in food and beverage service procedures, and information about rules and regulations.
  • Regularly check employees' cleanliness, appearance, uniforms, and presentation.
  • Recommend promotions and special awards and provide regular input to the Manager on staff performance appraisals and discipline.
  • Assist the Manager in developing and implementing training programs, conducting training sessions, coordinating staff training, identifying training needs, providing on-the-job and off-the-job training, and evaluating and following up on training.
  • Keep the food and beverage and training offices informed of training sessions.
  • Conduct daily checks with the Executive Chef to ensure buffet counters and food and beverage displays are attractive.
  • Recommend promotional activities and creative ideas to management.
  • Anticipate additional supplies and equipment needs for increased workload or business volume.
  • Review average checks, guest counts, and sales figures with staff to improve productivity and efficiency.
  • Monitor clientele mix, seasonal periods, and festivities and recommend competitive analysis and budgeting actions to management.
  • Supervise shift closing and cash-flow recording through the point-of-sale system, review daily sales reports and cash collections, and monitor transaction, order, input, and ticket handling.
  • Maintain employee satisfaction and support staff welfare by ensuring reasonable shifts, breaks, and overtime practices and supporting new employees.

About the company

I

IHG

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IHG is a global hospitality company operating and franchising a portfolio of hotel brands. The company supports hotel development, reservations, loyalty programs, revenue management, brand standards, technology, and guest services. It serves travelers, hotel owners, franchisees, corporate clients, loyalty members, and hospitality partners. Its operating model centers on a primarily franchised and managed hotel network connected through brands, distribution, commercial systems, and regional support. Teams work across hotel operations, development, revenue, technology, marketing, loyalty, finance, and owner support. Teams support coordinated daily delivery.

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