Supervisor

Key Responsibilities

Supervise daily café and bakery operations to ensure smooth and efficient service.

Lead, train, and motivate front-of-house and kitchen staff to maintain high performance standards.

Ensure excellent customer service and handle customer inquiries or complaints professionally.

Monitor staff scheduling, attendance, and productivity during shifts.

Oversee food and beverage quality, presentation, cleanliness, and compliance with hygiene and safety standards.

Manage inventory levels, stock ordering, receiving, and storage procedures.

Coordinate with the Operations Manager to implement operational improvements and company policies.

Monitor sales performance, operational costs, and waste control.

Assist in opening and closing procedures, cash handling, and daily operational reporting.

Support marketing campaigns, special events, workshops, and customer engagement activities when required.

Requirements

Minimum 1–2 years of experience in a supervisory role within a cafe, bakery, restaurant, or hospitality environment.

Strong leadership, communication, and problem-solving skills.

Ability to work in a fast-paced environment and manage multiple tasks simultaneously.

Good understanding of food safety, sanitation, and operational standards.

Flexible to work weekends, public holidays, and rotating shifts.

Proficient in basic computer applications and point-of-sale (POS) systems.

A positive attitude, attention to detail, and a passion for hospitality and customer service.