Outlet Supervisor

Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.

At Rixos Phu Quoc, our Food and Beverage Outlets are fast-paced, guest-focused, and built on strong operational discipline. We are looking for an Outlet Supervisor who leads from the floor, supports the team, and ensures service standards are delivered consistently, every shift.

This role is ideal for an experienced Supervisor with front-line leadership within a luxury hotel environment ready to take on a high volume operation. 

What you’ll be doing

• Support the efficient daily operation of the Outlet in line with the established concept and service standards.

• Ensure all operating procedures and service standards outlined in the Departmental Operations Manual are followed.

• Be present on the floor throughout service, supporting the team and assisting during busy periods.

• Assign duties to team members and monitor performance on a regular basis.

• Conduct daily pre-shift briefings covering preparation, service standards, and menu highlights.

• Liaise closely with the Kitchen and Beverage teams to ensure smooth daily operations and consistent quality.

• Handle guest complaints, requests, and enquiries professionally and promptly.

• Build rapport with guests to ensure a positive and memorable dining experience.

• Ensure cashiering procedures are followed correctly at all times.

• Maintain cleanliness and organisation of both front-of-house and back-of-house areas.

• Coordinate with Housekeeping and Stewarding to ensure cleaning schedules are followed.

• Assist with stock control, requisitioning, storage, and careful use of operating equipment and supplies.

• Minimum 1–2 years’ experience in a supervisory or senior service role within a hotel or resort.

• Solid understanding of restaurant operations and service standards.

• Strong leadership presence with the ability to guide, support, and motivate a team.

• Excellent guest handling and problem-solving skills.

• Good organisational and communication skills.

• Basic knowledge of cashiering, stock control, and inventory procedures.

• Ability to work effectively in a fast-paced, high-volume environment.

• Team-oriented with a professional and positive attitude.

• The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.
• The ability to challenge the norm and work in an environment that is both creative and rewarding.
• Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.
• A competitive package and plenty of development opportunities.