Multi-Outlet Supervisor at Lakowe Lakes Golf & Country Estate

Job Summary

• The Multi-Outlet Supervisor is responsible for overseeing and coordinating the daily operations of all food and beverage outlets within the Lakowe complex — including the Lodge on 18, Golf Club, Grill Room, Revivo, Golf X, and all event venues.
• The role ensures seamless service delivery, operational efficiency, and adherence to company standards across all outlets, supporting both guest satisfaction and profitability.

Key Responsibilities

• Supervise and coordinate the operations of all F&B outlets and events, ensuring consistency in service, product quality, and guest experience.
• Implement and maintain service standards and SOPs in collaboration with the Restaurant Manager, F&B Manager, and Executive Chef.
• Oversee and implement training programs to ensure guest focused operations
• Monitor staff performance, grooming, and conduct across outlets, ensuring professionalism and compliance with company policies.
• Support outlet supervisors in daily briefings, service readiness checks, and shift management.
• Liaise with the Executive Chef to ensure smooth coordination between kitchen and service teams.
• Oversee event setups, service execution, and breakdowns, ensuring operational readiness and guest satisfaction.
• Assist in planning and executing special promotions, functions, and seasonal events.
• Monitor sales, guest feedback, and service recovery actions to continuously improve performance.
• Ensure accurate and timely communication between outlets, stores, and management regarding requisitions, stock usage, and operational needs.
• Enforce hygiene, safety, and equipment maintenance standards in all outlets.
• Prepare daily operational reports and updates for management review.

Qualifications & Experience

• 4–6 years’ experience in food and beverage operations, with at least 2 years in a supervisory or multi-outlet role.
• Strong knowledge of restaurant and event service standards.
• Hospitality management diploma or equivalent professional qualification preferred.
• Proficiency in POS systems and basic reporting tools.

Key Competencies:

• Strong leadership and communication skills.
• Excellent organizational and multitasking ability across multiple venues.
• Solid understanding of F&B operations, service standards, and guest relations.
• Ability to coordinate teams and manage high-volume operations efficiently.
• Proactive, detail-oriented, and results-driven mindset.