Air India F&B Supervisor Interview: Rounds, Questions and Preparation

What the job involves

An F&B Supervisor in travel, hospitality and food service coordinates daily food and beverage operations, ensuring quality, hygiene and timely service across outlets, lounges, banquets or airline catering units. The role involves supervising stewards, managing inventory and costs, handling guest complaints and maintaining compliance with FSSAI and company standards. In a company like Air India, you may support inflight catering, airport lounges or crew meals, working shifts and liaising with kitchen and airline teams.

Role and Technical Knowledge

1. 1

   What are the key steps in the food and beverage service sequence?

   Cover greeting, seating, presenting menu, order taking, serving from the right, clearing from the right and billing. Mention that supervisors monitor each step for speed and courtesy.

2. 2

   How do you ensure food safety and hygiene in an F&B outlet?

   Talk about FSSAI standards, temperature logs, FIFO, pest control, personal hygiene and cleaning schedules. Add that you brief staff daily and document checks.

3. 3

   What is the difference between à la carte and buffet service, and how does supervision change?

   Explain à la carte is made-to-order with individual plating, while buffet is self-service with replenishment. Supervision focuses on timing and portion control for à la carte, and on refill speed and waste control for buffet.

4. 4

   How would you control food cost and minimise wastage in your outlet?

   Mention standard recipes, portion control, daily inventory checks, tracking sales mix and staff meals policy. Show you understand that wastage affects profit and guest value.

Practical Scenarios

1. 5

   A guest complains that their meal is cold and they are in a hurry for a flight. How do you handle it?

   Acknowledge, apologise, replace quickly and inform the kitchen to prioritise. Offer a complimentary item if appropriate and follow up before they leave to ensure satisfaction.

2. 6

   You are short of two stewards during a busy lunch service. What do you do?

   Reassign stations, step in yourself, prioritise orders and communicate with the kitchen. Keep the team calm and update the manager after service.

3. 7

   You notice a colleague not following hygiene rules, such as not wearing gloves. How do you respond?

   Correct immediately in a respectful, private way, remind them of the standard and report if repeated. Emphasise guest safety over personal comfort.

4. 8

   A customer wants to order alcohol but appears under 25. What is your action?

   Politely ask for valid age proof as per legal drinking age in your state. If not provided, refuse service calmly and offer a non-alcoholic alternative.

Behavioural and Situational Questions

1. 9

   Tell me about a time you worked in a team to handle a difficult situation.

   Use the STAR method: describe the situation, your task, the action you took and the result. Choose an example showing cooperation and a positive outcome.

2. 10

   How do you handle a guest who is angry about a long wait?

   Stay calm, listen fully, apologise sincerely and give a realistic time update. Offer a small gesture like a complimentary drink and check back to ensure they feel heard.

3. 11

   Describe a time you had to follow a strict rule you did not agree with.

   Show you understand workplace policies and safety. Explain how you complied, raised concerns through the right channel and kept service standards high.

4. 12

   How do you prioritise tasks when everything seems urgent?

   Mention assessing guest impact, safety and deadlines first. Give an example of using a quick list and delegating to keep service smooth.

HR and Company Fit

1. 13

   Why do you want to work in the travel and hospitality sector, especially in a company like Air India?

   Connect your passion for service with the dynamic airport or airline environment. Mention pride in representing India and willingness to work shifts and festivals.

2. 14

   This role involves early morning, late night and rotational shifts. Are you comfortable?

   Say yes clearly and give a reason, such as having family support or prior experience with odd hours. Show you understand punctuality is critical in aviation-linked F&B.

3. 15

   Where do you see yourself in three years in this role?

   Show ambition to grow into a senior supervisor or outlet manager while mastering current duties. Mention learning cost control, team leadership and airline catering specifics.

4. 16

   What do you know about our company and this role?

   Research the company's F&B outlets, lounges or catering partners. Mention that you know the role supports guest satisfaction and on-time departures, not just serving food.