Summary
The First Group Hospitality is seeking a Food & Beverage Supervisor for daily dining operations at a private members club in Abu Dhabi. The role includes leading service teams, overseeing the guest experience, resolving member concerns, and coordinating with culinary, beverage, and events teams. The supervisor will also monitor stock, costs, wastage, and service productivity, and train team members on service standards and upselling. Candidates should have 3–5 years of Food & Beverage experience, including 1–2 years in a supervisory role; a hospitality-related diploma or degree is preferred.
The posting
As published on tfghospitality.com. Pulled from the employer's site and shown as they wrote it.
Overview
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
Job Summary
We are seeking an experienced and service-oriented Food & Beverage Supervisor to oversee daily dining operations at an exclusive private members club. The ideal candidate will bring a strong understanding of luxury hospitality, refined service etiquette, and personalized member engagement. This role is instrumental in maintaining impeccable dining standards, developing a high-performing service team, and ensuring a seamless and distinguished experience for every member and guest.
Key Responsibilities
Supervise daily Food & Beverage operations, ensuring efficient service execution and adherence to premium dining standards.
Lead and coordinate the service team, conducting pre-shift briefings, allocating responsibilities, and maintaining operational readiness.
Build meaningful relationships with members, recognizing individual preferences, dietary requirements, and service expectations.
Oversee the complete dining experience, ensuring proper service sequences, table presentation, and attention to detail.
Address member feedback and service concerns discreetly, exercising sound judgment and ensuring effective resolution.
Collaborate with Culinary, Beverage, and Events teams to coordinate special dining arrangements, private functions, and exclusive member experiences.
Monitor stock levels, operational costs, wastage, and service productivity while identifying opportunities to enhance revenue.
Train and mentor team members on service etiquette, product knowledge, upselling techniques, and Club-specific standards.
Ensure compliance with food safety, hygiene, health and safety, and established operational procedures.
Desired Skills & Competencies
Diploma or Bachelor's degree in Hospitality Management, Food & Beverage Operations, or a related discipline is preferred.
3–5 years of Food & Beverage experience, including at least 1–2 years in a supervisory role, preferably within luxury dining, exclusive private members clubs, or premium hospitality establishments.
Strong understanding of fine dining service sequences, table etiquette, beverage service, and premium hospitality standards.
Proven ability to supervise, coach, and motivate multicultural service teams.
Exceptional interpersonal skills with a polished, discreet, and member-centric approach.
Sound commercial awareness, including inventory control, cost management, and revenue optimization.
Strong decision-making and service recovery capabilities, with the ability to remain composed under pressure.
Proficiency in restaurant POS systems, reservation platforms, and operational reporting tools.