Job Summary
Oversee daily restaurant operations to ensure smooth service flow and high customer satisfaction. Lead and train staff, coordinate with kitchen teams, manage inventory, and ensure compliance with safety standards to drive operational excellence.
Responsibilities
- Oversee daily restaurant operations including opening/closing procedures, service flow, and table management to maintain efficient service
- Lead and supervise service staff by assigning duties, monitoring performance, and fostering teamwork
- Deliver high standards of customer service by professionally handling customer feedback and resolving complaints
- Train new staff on standard operating procedures, menu knowledge, and service standards to ensure consistent quality
- Coordinate with kitchen team to ensure timely and accurate order delivery, enhancing customer experience
- Monitor inventory and stock levels, assist in ordering supplies to maintain adequate stock and minimize waste
- Ensure compliance with hygiene, food safety, and workplace safety regulations according to NEA/SFA standards
- Support sales initiatives, promotions, and upselling activities to increase revenue
- Prepare daily operational reports including sales, staff attendance, and issues to inform management decisions
Required competencies and certifications
- Minimum 1–2 years of F&B supervisory experience
- Strong leadership and communication skills to effectively manage teams and operations
- Ability to work shifts, weekends, and public holidays to meet operational demands
- Customer-focused problem-solving skills to resolve service issues promptly
- Basic knowledge of POS systems and reporting to support operational tracking
Preferred competencies and qualifications
- WSQ Food Safety certification
- Experience working in casual dining, café, or bar environments
Working Hours:
- 6 days per week, 4:00 PM – 12:00 AM (midnight), including weekends and public holidays.
