SUPERVISOR

Key Responsibilities:

• Supervise daily front-of-house and/or back-of-house operations.
• Ensure staff follow service standards, hygiene, and safety procedures.
• Lead and motivate team members to achieve service excellence.
• Assist in training, scheduling, and evaluating staff performance.
• Handle customer feedback and resolve complaints professionally.
• Monitor inventory levels and coordinate with suppliers for replenishment.
• Ensure cleanliness and proper maintenance of the restaurant premises.
• Work with the management team to meet sales targets and control costs.
• Oversee cash handling and ensure accurate daily sales reporting.
• Support in event coordination, menu changes, and promotional activities.

Requirements:

• Strong leadership, communication, and problem-solving skills.
• Ability to work flexible shifts, including weekends and public holidays.
• Good knowledge of F&B operations and hygiene standards.
• Customer service-oriented with a positive and professional attitude.
• Ability to work under high-pressure environments, manage crisis situations, and make decisions independently in real-time.
• Ability to work longer hours with prolonged period of standing.