SUPERVISOR

Key Responsibilities

• Supervise daily F&B outlet operations and ensure smooth service.
• Lead, guide and allocate duties to service and kitchen support staff.
• Ensure food quality, presentation, portion control and service standards are maintained.
• Monitor staff attendance, punctuality, grooming and work performance.
• Handle customer enquiries, feedback and complaints professionally.
• Ensure compliance with food safety, hygiene and workplace safety requirements.
• Monitor inventory, stock levels, wastage and proper storage of food and beverages.
• Assist with ordering and receiving of food and beverage supplies.
• Monitor daily sales, cash handling and POS transactions.
• Coordinate between kitchen and service teams to ensure timely order fulfilment.
• Conduct opening and closing procedures and ensure the outlet is properly secured.
• Train new employees on SOPs, service standards and food hygiene practices.
• Prepare duty rosters and manage manpower deployment according to business volume.
• Support promotions, events and peak-period operations.
• Report operational issues, staff matters and customer feedback to management.
• Ensure the outlet, equipment and work areas are kept clean and properly maintained.

Minimum Requirements

• Relevant F&B/restaurant experience.
• Supervisory or team-leadership experience preferred.
• Good communication and customer-service skills.
• Knowledge of food hygiene and safety procedures.
• Able to work shifts, weekends and public holidays.
• Able to lead a team and work in a fast-paced environment.