Johannesburg: Food and Beverage Supervisor

Food & Beverage Supervisor Location: Goodwood, Cape Town, South Africa Type: Permanent — Shift-based (nights/weekends/public holidays) Remuneration: Market-related Start: Immediate / ASAP Run the floor with purpose. Keep standards sharp and service seamless. About the Role You’ll lead front-of-house service and day-to-day operations for busy restaurant and bar outlets owning guest experience, cash and stock controls, hygiene compliance and team performance during your shifts. You’ll set the pace on the floor, coach hosts/servers/bartenders, and work closely with BOH to deliver consistent quality, speed and profitability. Expect a hands-on mix of planning, live execution and follow-through: rosters, briefings, checklists and training; visible floor leadership during service; and tight close-outs with accurate reports, cash-ups and variance actions. Who the Client Is A high-footfall hospitality and entertainment destination with multiple F&B outlets. The operation is known for strong brand standards, rigorous compliance and memorable guest experiences across restaurants, bars and events—especially on evenings and weekends. What You’ll Do Lead FOH operations on shift: pre-service briefings, section allocations, floor presence and guest engagement; resolve escalations professionally. Uphold service, hygiene and safety standards across outlets; ensure SOPs and checklists are followed and areas are audit-ready (HACCP/OHS & Liquor). Drive revenue: implement upselling, promotions and menu knowledge; coordinate with BOH to improve speed of service and plate/beverage presentation. Control cash and stock: accurate cash-ups, voids/comps control, drops, safe counts; manage beverage/consumable stock, transfers, stock-takes and variance follow-ups. Administer POS ( Micros or similar): menu updates, discounts/voids, shift-end reports and troubleshooting. Create efficient rosters and manage attendance; coach, train and performance-manage team members; support ER processes where required. Partner with maintenance/security/cleaning to keep the operation safe, presentable and guest-ready; log and close maintenance issues. Support events and peak trade periods with floor planning, queue management and coordinated handovers to Duty/Operations Management. What You Bring 3-year Hotel School Diploma (or equivalent). 5 years hospitality experience with 3 years in a supervisory FOH role (restaurant/bar/banqueting). Proven strength in cash management, stock control and POS administration (Micros preferred). Solid knowledge of HACCP, OHS and Liquor Licensing requirements; audit mindset and attention to detail. Confident floor leader: calm under pressure, clear communicator, service- and solution-oriented. Comfortable with rosters, basic Excel/Word and shift reports. Advantageous: prior Duty Manager exposure in a large venue or multi-outlet environment. What Success Looks Like Consistently high guest satisfaction and swift issue resolution during your shifts. Accurate cash-ups and clean stock results; variances investigated and reduced month-on-month. Hygiene and safety scores trending up; outlets are audit-ready at all times. Revenue uplift from upselling/promo execution and better speed of service. An engaged, well-briefed team with clear sections, standards and follow-through. Realistic Preview: Rewards & Challenges This is a live-ops role in a high-energy venue—expect late finishes, peak weekend trade and standing for long periods. The reward is visible impact: smooth services, delighted guests and strong results you can measure at the end of each shift. hiring edge kestria