Job Responsibilities

• Oversee daily restaurant operations to ensure smooth service and excellent customer experience.
• Lead and motivate the service team to achieve performance targets and uphold service standards.
• Plan staff duty rosters and ensure adequate manpower during peak and off-peak hours.
• Monitor food quality, presentation, service standards, cleanliness, and hygiene compliance.
• Handle customer enquiries, feedback, and complaints professionally and promptly.
• Train, coach, and evaluate staff performance; provide constructive feedback for improvement.
• Maintain accurate attendance, timekeeping, and staff records.
• Assist in hiring, onboarding, and training of new employees.
• Ensure compliance with company SOPs, workplace safety, and food safety regulations (SFA/NEA guidelines).
• Prepare and submit daily sales, inventory, and performance reports to management.

Job Requirements

• Proven experience as a Restaurant Supervisor, Team Leader, or similar role in F&B.
• Strong leadership and team management skills.
• Customer-focused with a professional and pleasant personality.
• Good communication and problem-solving abilities.
• Able to work weekends and public holidays.
• Willing to work night shifts and split shifts.
• Flexible and able to adapt to operational demands.