supervisor

Daily Operations Management – Supervise daily food and beverage operations to ensure smooth and efficient service.

Team Supervision – Lead, supervise, and coordinate F&B staff during daily operations.

Customer Service – Ensure customers receive friendly, professional, and timely service.

Staff Scheduling – Prepare staff schedules, assign duties, and ensure adequate manpower during operating hours.

Opening & Closing Procedures – Ensure proper completion of opening, closing, cleaning, cash, and security procedures.

Food & Beverage Quality – Monitor food and beverage quality, presentation, portion control, and service standards.

Food Safety & Hygiene – Ensure staff follow food-safety, hygiene, sanitation, and safe food-handling procedures.

Inventory Control – Monitor stock levels and coordinate ordering, receiving, storage, and usage of food and beverage items.

Wastage Control – Monitor food and beverage wastage and implement measures to reduce unnecessary losses.

Sales & Revenue Support – Support the team in achieving daily and monthly sales and revenue targets.

Cash & Payment Handling – Supervise cash handling, POS transactions, billing, refunds, and daily cash reconciliation.

Customer Complaints – Handle customer complaints professionally and take appropriate corrective action.

Staff Training – Train new and existing employees on service standards, product knowledge, hygiene, and operational procedures.

Product Knowledge – Ensure staff understand menu items, ingredients, allergens, prices, promotions, and product specifications.

Supplier & Delivery Coordination – Coordinate with suppliers and delivery teams regarding food, beverage, packaging, and operational requirements.

Equipment & Maintenance – Monitor F&B equipment and report breakdowns or maintenance requirements promptly.

Cleanliness & Workplace Standards – Ensure dining, kitchen, storage, service, and working areas remain clean and organized.

Daily Reporting – Prepare or review reports covering sales, inventory, wastage, staff attendance, customer issues, and operational activities.

Compliance – Ensure operations follow company policies, food-safety requirements, workplace safety procedures, and applicable regulations.

Management Support – Report operational issues to management and support improvements in service quality, staff productivity, customer satisfaction, and profitability