Mastering F&B Leadership: Supervisory Excellence in Food & Beverage Services

Mastering F&B Leadership: Supervisory Excellence in Food & Beverage Services

Introduction

This 5-day training program is designed to equip food and beverage supervisors with the essential skills and knowledge to effectively lead and manage their teams in a dynamic hospitality environment. Participants will gain insights into supervisory roles, operational excellence, staff training, problem-solving, and financial oversight. The program combines theoretical knowledge with practical activities to enhance leadership capabilities, service standards, and team performance. By the end of the training, supervisors will be well-prepared to ensure exceptional guest experiences and optimise operational efficiency.

Target Audience

Food and Beverage Supervisors
Aspiring Supervisors in Food and Beverage Services
Restaurant Managers and Assistant Managers
Hospitality professionals transitioning into leadership roles
Experienced service staff seeking to advance their careers

Outcome

At the end of this program, participants will be able to:

- Understand the key roles and responsibilities of a supervisor in food and beverage services.
- Develop effective leadership and communication skills to motivate and guide teams.
- Monitor and maintain service standards to enhance guest satisfaction.
- Implement effective problem-solving strategies to manage customer complaints and staff conflicts.
- Analyse and manage cost control measures to optimise operational profitability.

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No	Topic	Topic Description
1	Day 1: Supervisory Foundations in Food & Beverage	The Role of a Supervisor in F&B Operations Leadership vs. Management: Key Differences Building Effective Team Communication Activity: Leadership Style Assessment and Discussion
2	Day 2: Operational Excellence in F&B Service	Overseeing Dining Operations (Casual & Fine Dining) Monitoring Service Standards and Guest Satisfaction Managing Table Turnover and Seating Efficiency Activity: Observation and Evaluation Exercise
3	Day 3: Staff Training and Development	Conducting Pre-Service Briefings Training and Coaching Techniques for Service Staff Motivating and Retaining Team Members Activity: Practice Leading a Briefing and Coaching Role-Play
4	Day 4: Problem Solving and Conflict Management	Identifying and Addressing Common Service Issues Managing Customer Complaints Professionally Resolving Conflicts Between Staff Members Activity: Role-Play Scenarios (Customer Complaints and Staff Disputes)
5	Day 5: Financial Oversight and Strategic Planning	Basic Cost Control in F&B Operations (Labor, Food, and Beverage) Setting and Achieving Service Performance Goals Activity: Case Study – Supervisory Challenges and Solutions

Expert

Gobinath Selvanayagam

Gobinath Selvanayagam is a seasoned professional with over 20 years of experience in the hospitality and tourism industry. Currently serving as a Senior Lecturer at the Faculty of Business, Economics, and Accounting – School of Hospitality and Tourism, he is renowned for his visionary leadership, adaptability, and unwavering commitment to excellence. Gobinath’s expertise lies in Food and Beverage services, operations, and management, where he has consistently driven high standards of performance and innovation. He holds a Bachelor’s Degree in Hospitality and Tourism and a Master of Business Administration (MBA). Additionally, he is an HRDFCorp Accredited TTT Trainer and possesses the Food and Beverage SKM & VTO Certificate, showcasing his dedication to continuous professional development and the advancement of industry skills. Throughout his career, Gobinath has demonstrated a passion for leadership and industry collaboration. He serves as the Deputy President of the Malaysian Food & Beverage Executives Association (MFBEA) and is an active member of the Sectorial Training Committee (STC) for Hospitality under HRDFCorp. His contributions to academia include publishing impactful research and receiving university seeding grants in 2019 and 2020 for scholarly activities. Furthermore, he has played a pivotal role in developing industry standards through the Industrial Skills Framework (IndSF). Gobinath is also an expert in organising and judging Food and Beverage competitions, with extensive involvement in prestigious events such as Food Hotel Malaysia/Malaysia Culinaire. His training expertise covers a broad spectrum, including table service techniques, up-selling strategies, menu engineering, cost control, allergen awareness, food safety, and bartending. In addition to his academic and training roles, Gobinath has provided consultation to renowned establishments such as Kumar’s, Federal Hotels International, Nam Kopi Muar, and Rombus Connexion, where his guidance has elevated menu appeal, operational standards, and service excellence. His contributions have also extended to developing certification programs for the hospitality sector and refining training methodologies, making a lasting impact on the industry. Gobinath’s dedication to advancing the hospitality field, coupled with his extensive expertise and leadership, underscores his reputation as a respected educator, trainer, and industry professional.