SUPERVISOR

Key Responsibilities: Supervise daily front-of-house and/or back-of-house operations. Ensure staff follow service standards, hygiene, and safety procedures. Lead and motivate team members to achieve service excellence. Assist in training, scheduling, and evaluating staff performance. Handle customer feedback and resolve complaints professionally. Monitor inventory levels and coordinate with suppliers for replenishment. Ensure cleanliness and proper maintenance of the restaurant premises. Work with the management team to meet sales targets and control costs. Oversee cash handling and ensure accurate daily sales reporting. Support in event coordination, menu changes, and promotional activities. Requirements: Strong leadership, communication, and problem-solving skills. Ability to work flexible shifts, including weekends and public holidays. Good knowledge of F&B operations and hygiene standards. Customer service-oriented with a positive and professional attitude. Ability to work under high-pressure environments, manage crisis situations, and make decisions independently in real-time. Ability to work longer hours with prolonged period of standing.