SUPERVISOR (RESTAURANT & CATERING)

We are seeking an experienced and responsible Supervisor to oversee the daily operations of our Restaurant & Catering business. The successful candidate will lead frontline staff, coordinate restaurant and catering operations, ensure excellent customer service, maintain food quality and hygiene standards, and support management in achieving operational excellence. The ideal candidate will possess strong leadership skills and extensive experience in restaurant and catering operations.

Key Responsibilities

• Supervise and coordinate the daily operations of the restaurant and catering services.

• Lead, train, motivate, and monitor service and kitchen support staff to ensure high performance.

• Ensure exceptional customer service and promptly resolve customer complaints and operational issues.

• Coordinate catering orders, event schedules, food preparation, logistics, and on-site service.

• Monitor staff attendance, work schedules, and duty rosters.

• Ensure compliance with food safety, hygiene, sanitation, and workplace health and safety regulations.

• Monitor food quality, presentation, and service standards to meet company requirements.

• Manage inventory, stock control, ordering, and minimise wastage.

• Oversee cash handling, daily sales reconciliation, and accurate operational reporting.

• Assist in recruiting, coaching, and evaluating staff performance.

• Work closely with the Kitchen, Sales, and Management teams to ensure smooth daily operations.

• Ensure compliance with company policies, standard operating procedures (SOPs), and quality standards.

• Perform other duties assigned by Management.

• Minimum 10 years of proven working experience in the Restaurant & Catering industry is mandatory.

• At least 10 years of supervisory or leadership experience in restaurant, catering, banquet, or food & beverage operations.

• Strong knowledge of restaurant operations, catering services, banquet management, and food & beverage service standards.

• Proven leadership, team management, and staff development skills.

• Excellent communication, interpersonal, and customer service skills.

• Strong organisational, planning, and problem-solving abilities.

• Experience in inventory control, purchasing, scheduling, and operational reporting.

• Proficient in Microsoft Office, POS systems, and restaurant management software.

• Ability to work under pressure and manage multiple priorities in a fast-paced environment.

• Willing to work flexible shifts, weekends, public holidays, and overtime when required.