SUPERVISOR

1. Oversee daily restaurant operations, supervise front‑of‑house and kitchen staff.

2. Assign work duties, monitor work quality and team productivity.

3. Ensure compliance with food safety, hygiene and SOP standards.

4. Handle customer complaints and resolve on‑site service issues.

5. Conduct inventory checks and assist with stock control.

6. Provide on‑the‑job training for new team members.

7. Prepare daily operation reports and track team performance.

1. Minimum 2‑3 years of supervisory experience in F&B industry.

2. Able to work rotating shifts including weekends and public holidays.

3. Good leadership, communication and customer‑service skills.

4. Able to work under pressure in a fast‑paced environment.

5. Good command of written and spoken English.