Food and Beverage Supervisor

Soluna Restaurants & Beach Club 

Located on Palm Jumeirah, Soluna Beach Club offers a tranquil escape with warm hospitality and stunning beachfront experiences. Combining the calming sound of ocean waves with lively family gatherings, the club’s earthy decor and open architecture create a welcoming atmosphere. With a fresh Greek-Mediterranean restaurant and an artisanal bakery, Soluna provides the perfect sanctuary for those seeking relaxation or quality time with loved ones. Elevated living and unforgettable moments await at this beachfront haven.

About The First Group Hospitality
The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market.
For more information, visit tfghospitality.com

Responsibilities:

• Accomplishes department objectives by supervising staff, organizing and monitoring work process.
• Provides quality service by enforcing quality and guest service standards.
• Checks preparations before and during the shift.
• Ensures the progress and delivery of tasks and makes sure quality standards are met in doing so.
• Maintains staff by selecting, orienting and training employees, developing personal growth opportunities.
• Promotes up and cross selling to the team members.
• Responds to guest complains and questions in a timely manner.
• Evaluates the staffing requirements per shift and also makes decisions when staffing requirements change during the shifts.
• Works together with other departments to supervise all tasks to be done in an efficient and timely manner.
• Keeps the supplies and stocks upto requirements, including advising the manager on the required materials.
• Controls expenses by gathering and scheduling expenditures, monitoring variances, implementing corrective actions.
• Works along in the shifts, knowledgeable about all products to answer the questions of both guests and staff.
• Works together with the entire F&B management on new ideas and improvements for the department.
• Checks bills, table progress, preparations, waiting time for food and drinks to prevent mistakes during the operations.
• Supervises the restaurant opening and closing procedures.
• Doing proper shift handovers to inform colleagues about what happened on the shift and what is important for the rest of the day/week.
• Informs the management of any visit of FAM/ VIP guests to the outlets.
• Ensures that menus, promotional items are handled properly and replaces damaged or outdated materials.
• Is aware of the health and safety requirements for the department and makes the team members aware of those.
• At all times keeps good communication with the kitchen about changes, dietary requests, VIPs etc.
• Ensures daily briefings and allocations get done and all records kept on file.
• Is doing the mid-year and final reviews for the crew and associates.
• Ensures all work orders are raised and updated in Aladdin system.
• Ensures all staff are following HACCP and Hygiene standards at all times.
• Passes on information from management to colleagues and from colleagues to management.
• The authority to decide or nominate an award based on performance.
• Ensures all the prices in the micros are updated.
• Doing the micros change form if new icons need to be created.
• Trains, motivates and evaluates new and existing staff.
• Attends departmental meetings if required.
• Ensure the outlet par level are set and followed.
• Daily/weekly/monthly inventory happening without fail.

• All Day Dining experience preferable.
• A minimum of 3+ years of experience in a 5-Star Hotel is essential.
• Excellent reading, writing and oral proficiency in English.
• Experienced in all aspects of restaurant's services.
• Must be well-presented and professionally groomed at all times.
• Excellent leader and trainer with solid motivational and teamwork skills.
• Attention to detail and strong interpersonal skills to deal with diverse staff.
• Handling guest complaints and ability to know when to escalate to line manager.
• Ability to understand the flow of service and support colleagues.
• Proven ability to successfully support the management to motivate and lead a diverse team.
• Perform job with attention to details and the ability to organize and handle multiple tasks.
• Ability to understand guest needs and to deliver superior customer service.
• Ability to work long hours with a strong focus on operational excellence.
• Familiar with restaurant point of sales and cashiering procedures is preferred.