SUPERVISOR

Job Responsibilities

Supervise daily restaurant operations and ensure smooth service.

Manage staff duty rosters, attendance, and work schedules.

Monitor food quality, hygiene, and cleanliness standards.

Ensure compliance with Singapore Food Agency (SFA) regulations and food safety requirements.

Train and guide restaurant staff on service standards and operational procedures.

Monitor food inventory, stock levels, and coordinate with suppliers.

Handle customer enquiries, feedback, and complaints professionally.

Coordinate between kitchen and service staff to ensure efficient operations.

Monitor staff performance and report operational issues to management.

Oversee cash handling, daily sales records, and POS transactions.

Ensure proper maintenance of restaurant equipment and facilities.

Assist management in controlling operational costs and reducing food wastage.

Prepare daily operational reports and recommend improvements