Food & Beverage Supervisor

Job Location:

Anantara Bazaruto Island Resort



Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people.

Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales — from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.

Position Summary

The Food & Beverage Supervisor is responsible for supporting the management and smooth daily operation of the resort's Food & Beverage outlets. The role provides direct supervision and guidance to Team Members, ensuring high standards of guest service, food safety, hygiene, presentation, and operational efficiency in line with Anantara brand standards.

The position acts as a key link between the F&B management team and operational Team Members, ensuring that service standards and departmental procedures are consistently followed.

2. Key Responsibilities

Operations & Service

• Supervise daily operations of assigned Food & Beverage outlets.
• Ensure smooth and efficient service throughout each shift.
• Monitor guest service and proactively address guest requests, concerns, and complaints.
• Ensure outlets are properly prepared before service and maintained throughout operations.
• Monitor table settings, cleanliness, presentation, and overall outlet standards.
• Coordinate with Kitchen, Stewarding, Front Office, Housekeeping, and other departments to ensure smooth operations.
• Conduct regular checks of service areas, equipment, and operating standards.
• Assist with opening and closing procedures.

Team Supervision & Development

• Allocate daily duties and responsibilities to Team Members.
• Conduct shift briefings and ensure the team is informed of daily operations, guest requirements, and special events.
• Monitor attendance, punctuality, grooming, uniform standards, and overall Team Member performance.
• Coach and provide on-the-job training to Team Members.
• Support the onboarding and development of new Team Members.
• Identify training needs and communicate them to F&B management.
• Lead by example and promote teamwork, professionalism, and Anantara service culture.

Guest Experience

• Maintain a high level of guest engagement and personalised service.
• Handle guest feedback professionally and escalate issues when required.
• Monitor VIP, special occasion, dietary, and other guest requirements.
• Ensure guest preferences and relevant information are communicated effectively to the team.

Food Safety, Hygiene & Compliance

• Ensure compliance with food safety, hygiene, health, and safety procedures.
• Monitor cleanliness and hygiene standards within assigned outlets.
• Ensure proper handling, storage, and service of food and beverages.
• Report health, safety, hygiene, maintenance, or operational concerns immediately.
• Support regular departmental inspections and corrective actions.

Stock & Cost Control

• Monitor appropriate use and handling of F&B equipment, operating supplies, and consumables.
• Assist with stock counts and inventory controls when required.
• Minimise wastage and support effective cost-control practices.
• Report shortages, breakages, wastage, or equipment issues to the relevant manager.

Administration & Reporting

• Complete and maintain required operational checklists and records.
• Assist with daily operational reports and handovers.
• Communicate relevant operational issues to the F&B management team.
• Support roster planning and deployment of Team Members according to business needs.
• Ensure departmental policies, procedures, and standards are consistently implemented.

3. Key Performance Areas

• Guest satisfaction and positive guest feedback.
• Consistent adherence to Anantara service standards.
• Efficient outlet operations and shift management.
• Team Member performance, engagement, and development.
• Food safety and hygiene compliance.
• Effective cost and stock control.
• Reduction of guest complaints and operational errors.
• Compliance with company policies and procedures.

4. Qualifications & Experience

• Diploma or relevant qualification in Hospitality, Food & Beverage Management, or a related field is preferred.
• Minimum 2–3 years of experience in Food & Beverage operations, preferably within a luxury hotel or resort environment.
• Previous supervisory or team-leadership experience is required.
• Strong knowledge of restaurant and beverage service operations.
• Knowledge of food safety and hygiene standards.
• Experience in a luxury hospitality environment is an advantage.

5. Skills & Competencies

• Strong leadership and team-management skills.
• Excellent communication and interpersonal skills.
• Guest-focused and service-oriented approach.
• Good organisational and time-management skills.
• Ability to work under pressure in a fast-paced environment.
• Strong attention to detail.
• Problem-solving and decision-making abilities.
• Ability to coach and motivate Team Members.
• Professional appearance and positive attitude.
• Good English communication skills; Portuguese is an advantage.

6. Working Conditions

• Willingness to work shifts, weekends, public holidays, and according to operational requirements.
• Ability to work in a resort environment and adapt to changing business demands.
• Must maintain a professional appearance and comply with all grooming and uniform standards.
• Must comply with all Anantara, Minor Hotels, Indigo Bay S.A., health, safety, and operational policies.

7. Authority & Accountability

The Food & Beverage Supervisor is accountable for the effective supervision of assigned F&B operations during their shift and is responsible for ensuring that Team Members follow established standards, procedures, and service expectations.

The position is expected to take appropriate action within their level of authority and promptly escalate significant operational, guest, employee, health, safety, or compliance matters to the relevant manager.

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