RESTAURANT SUPERVISOR (GREENHILLS)

About the role

The Restaurant Supervisor assists in overseeing the day-to-day operations of the store and ensures that service, quality, and operational standards are consistently maintained. As the Manager-on-Duty (MOD) during assigned shifts, the Restaurant Supervisor leads the store team, monitors employee performance, addresses operational concerns, and ensures compliance with company standards. The Restaurant Supervisor works closely with the Restaurant Manager to maintain efficient, productive, and Guest-focused operations while contributing to the achievement of the store's sales and operational goals.

Key responsibilities

• Supervise FOH employees and coordinate shift operations
• Ensure guest satisfaction and support the implementation of company policies and procedures
• Assist the Restaurant Manager in achieving store sales targets, profitability, and operational objectives
• Monitor daily sales performance and recommend actions to improve revenue, guest count, and average check
• Assist in controlling labor, food cost, and operating expenses through efficient shift management
• Support inventory management, including stock monitoring, fixed assets, and breakage control, to minimize wastage
• Monitor operational KPIs and report concerns or opportunities for improvement to the Restaurant Manager
• Ensure the proper execution and target attainment of store promotions, marketing activities, mall events, and community engagement initiatives
• Assist in identifying opportunities to increase guest traffic and enhance Guest experience
• Implement upselling and promote current marketing campaigns to drive sales

About you

• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred
• Relevant certifications in food safety, health, or hospitality are an advantage
• Minimum of 3–5 years of experience in restaurant management in a Restaurant / Dining Supervisor role in a casual dining set-up
• Proven track record in overseeing full restaurant operations, including FOH teams
• Knowledge in OPEX management such as labor cost, operational supplies and food cost